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.
Ingredients
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
Preparation
Method:
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.
Build:
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.
.
View Recipe 
