ITALIAN HOAGIES RECIPES

REAL ITALIAN HOAGIE RECIPE - FOOD.COM

Real Italian Hoagie Recipe - Food.com image

More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons red wine vinegar
1 tablespoon dried oregano
1 tablespoon olive oil
4 hoagie rolls
1/4 lb prosciutto di Parma, thinly sliced
1/4 lb capicola, thinly sliced
1/4 lb genoa salami or 1/4 lb soprassata salami, thinly sliced
1/4 lb provolone cheese
1 large tomatoes, thinly sliced
1 small onion, thinly sliced
1/8 cup shredded lettuce

Steps:

Slice the rolls, but not all the way through.
Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
Remove some of the bread from the center of each half of roll.(if desired)
Drizzle a little of the olive oil mixture on the bread.
Place first the meats, then the cheese in layers.
Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.

Nutrition Facts : Calories 424.8, FatContent 23, SaturatedFatContent 9.1, CholesterolContent 48.6, SodiumContent 1081.5, CarbohydrateContent 35, FiberContent 2.5, SugarContent 3.2, ProteinContent 19.5

ITALIAN HOAGIES - RACHAEL RAY IN SEASON

Italian Hoagies - Rachael Ray In Season image

Provided by Rachael Ray Every Day

Number Of Ingredients 19

Ingredients

1 small fresno chile pepper, seeded and finely chopped
1 shallot, minced, or 3 tbsp grated red onion
1 large clove garlic, grated
3 tablespoons red wine vinegar
½ lemon, juiced
1 tablespoon dijon mustard
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh basil
2 tablespoons finely chopped fresh thyme
1 teaspoon superfine sugar
½ cup EVOO
Salt and pepper
½ pound deli-sliced provolone
1 pound deli-sliced rare roast beef
¼ pound deli-sliced salami
¼ pound deli-sliced hot soppressata
4 italian-style sub rolls, split but not halved
1?½ cups giardiniera (pickled vegetables), drained and finely chopped
Chopped romaine, sliced tomato, thinly sliced red onion

Steps:

In a small bowl, combine the chile, shallot (or onion), garlic, vinegar, lemon juice, mustard, parsley, basil, thyme and sugar. Whisk in the EVOO in a slow stream to thicken; season with salt and pepper. Transfer the dressing to a squirt bottle or to a measuring cup for pouring.
Pile the cheese, roast beef, salami and soppressato onto the rolls. Top with the giardiniera and fixins. Dress liberally with the sauce.

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