1/1 Photo of Real Italian Hoagie
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!
My Private Note
Units: US | Metric
- 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 tomato, thinly sliced
- 1 small onion, thinly sliced
- 1/8 cup shredded lettuce
- 1Slice the rolls, but not all the way through.
- 2Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
- 3Remove some of the bread from the center of each half of roll.(if desired)
- 4Drizzle a little of the olive oil mixture on the bread.
- 5Place first the meats, then the cheese in layers.
- 6Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
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Nutritional Facts for Real Italian Hoagie
Serving Size: 1 (184 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 424.7
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 9.1 g
- Cholesterol 48.6 mg
- Sodium 1081.5 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 2.4 g
- Sugars 3.2 g
- Protein 19.4 g
The following items or measurements are not included:
prosciutto di Parma