Real Italian Hoagie

CHRISSYG's Note:

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 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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

Directions:

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

Reviews

[cas navy]

Yo! This is a REAL hoagie! The only problem is that you can only get real hoagie rolls in the Philly area! They are crusty on the outside and slightly "chewy" on the inside. And you forgot some of the best parts - sweet & hot peppers!!!

[Chef #778794]

The recipe is pretty good, but the fact is that you CANNOT get a decent hoagie roll in Philly. All the rolls in PA are softh through and through, and seem to be based on an ancient pretzel recipe. Everyone know that inorder to get a decent roll or bagel for that matter you have to go to New York City or North Jersey...