Monday, August 22, 2011
Italian Hoagie Sandwich
For a lovely friend that grew up in Pennsylvania...this is a nostalgic favorite posted specially for Sally!
2 TBL Red Wine Vinegar
1 TBL Oregano
1 TBL Olive Oil
Mix very well and set aside.
4 Lg Hoagie rolls or Sub rolls, slice horizontally, leave seam intact
*All meats, cheese and veggies must be very thinly sliced.
1/4 Lb. Prosciutto (or Baked Ham)
1/4 Lb. Capicola (Spicy or Pepper Ham)
1/4 Lb. Mortadella (or Garlic Bologna)
1/4 Lb. Sopresatta (or Salami)
1/4 Lb. Provolone Cheese
1 Small Onion
1 Large Tomato
1/2 Bell Pepper
Pickled Peppers (Hot if you like them)
Hollow out the center of each roll (you'll need the room for all the stuffings!)Spread each half roll lightly with mayonnaise if you like it. You don't have to use mayo if you are not a fan. Starting with the bottom roll, layer two meats then one cheese. Top with onion, tomato, bell pepper, pickled peppers then lettuce. Drizzle with the vinegar mixture. Heat in oven for 5 min on 250* or serve cold if you prefer.
Personally, I'd butter the rolls lightly and toast them before starting to build my sandwich...how on earth can butter on a roll be wrong?