The Perfect Italian Hoagie

The Perfect Italian Hoagie

My take on arguably the best hoagie or sub of them all. The Italian.

This beauty is layered with thin ribbons of mortadella, hot coppa, and prosciutto topped with sharp provolone. The kicker is a flavor bomb salad that plusses up the typical lettuce, vinegar, and oil.


2 oz thinly sliced mortadella

2 oz thinly sliced prosciutto

2 oz thinly sliced hot coppa

2 oz sharp provolone

1 tbsp mayo

1 tbsp Cento hoagie spread (sub minced pickled cherry peppers)

1 tbsp pickled banana peppers

1 tbsp sliced roasted red peppers

1/2 white onion thinly sliced

1 cup shredded iceberg lettuce

Thinly sliced tomato

Olive oil

Red wine vinegar

1 tsp dried oregano

Seeded hoagie or sub roll

Salt and pepper



Slice bread in half, leaving a hinge. Remove some of the innards from each side, leaving more room for ingredients. Thinly slice onion using a knife or mandolin and let soak in cold water for 15-20 mins, then pat dry. In a small bowl, add onion, banana peppers, roasted reds, 1 tbsp each of oil and vinegar, oregano, salt, and pepper to taste. Mix and let stand for 5 minutes. Add lettuce and mix right before you're ready to build your sandwich so lettuce doesn't wilt completely. Season tomato with salt and pepper.


Spread open bread like a book and lay flat. Spread mayo on both sides followed by the hoagie spread. Top with provolone, mortadella, hot coppa, prosciutto followed by tomato, and a handful of your salad. Wrap tightly in parchment paper and slice in half.


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Sunday Sandwiches: Hoagie Month ep. 1 The Italian

November is the Happy Hoagie Days Sandwich Event of the year!

All month long I'll be making my versions of classic east coast style hoagies.

Episode 1 will be my take on a classic Italian!

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