The Italian Hoagie
A hoagie is a classic Philly sandwich piled high with Italian meats, sharp or mild provolone cheese, and crisp veggies (lettuce, tomato, onion) on a chewy Italian roll—simple, satisfying, and worth making at home!
Servings: 2 sandwiches
Calories: 1027kcal
Ingredients
For the Bread
- 2 medium hoagie rolls 8 to 9 inches long, sliced but left hinged (scooped optionally)
Meats and Cheeses (see Note)
- 1/4 pound genoa salami thinly sliced (1/4 pound = 4 ounces)
- 1/4 pound capicola thinly sliced (1/4 pound = 4 ounces)
- 1/4 pound mortadella or prosciutto thinly sliced
- 1/4 pound provolone cheese sliced
For the Toppings and Seasoning
- 2 small tomatoes thinly sliced
- 1/4 small onion yellow, white or red; thinly sliced
- 1/2 cup iceberg lettuce shredded finely
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt optional, depending on the saltiness of the meats
- 1 to 2 tbsp olive oil
Optional Toppings
- jarred sweet or hot peppers, such as pickled cherry peppers or Italian long hots consider making Italian roasted long hots)
Instructions
Prepare the Bread:
- Slice the hoagie rolls lengthwise, leaving a hinge on one side. If you'd like, scoop out a bit of the crumb to create more room for the toppings.
Assemble the Hoagies:
- Layer the meats (e.g., Genoa salami, capicola, and mortadella, etc) evenly on the bottom half of the rolls.
- Add the provolone cheese slices on top of the meats.
Add the Vegetables:
- Add tomato slices, followed by lettuce and onions, covering the meats and cheese completely.
- Drizzle the olive oil over the vegetables, then sprinkle a pinch of dried oregano, and add salt (optional) and black pepper on top. You may also add some hot or sweet peppers (jarred pickled).
Finish and Serve:
- Carefully close the hoagie by pressing the top half onto the vegetables.
- Optionally, you can wrap the hoagies in parchment paper or plastic wrap to hold them together and make them easier to eat.
Video
Notes
You can choose a mix (3 to 4 kinds) of any Italian lunch meats (use about 6 ounces per sandwich) with Italian or American cheese (about 2 ounces of cheese per sandwich). 1/8 pound = 2 ounces; 1/4 pound = 4 ounces; 3/4 pound = 12 ounces. Italian lunch meat variety packs are a great help in a pinch!
To lighten things up, serve just half a sandwich. This recipe makes two medium-to-large hoagies, so dividing each in half gives you four reasonable portions, cutting the calories per serving in half.
Nutrition
Calories: 1027kcal | Carbohydrates: 42g | Protein: 57g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 166mg | Sodium: 3896mg | Potassium: 645mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1353IU | Vitamin C: 14mg | Calcium: 472mg | Iron: 14mg