Salami, Capicola, Mortadella, Ham, Provolone, Olive Oil, Red wine vinegar, LTO.
The Story
This Italian hoagie is built the old-school way, with a generous pile of premium cured meats and sharp provolone that would make any South Philly deli proud. We dress it simply with good olive oil and red wine vinegar, letting the quality of the salami, capicola, and mortadella shine through every bite.
Skip the chain shops and build a proper Italian hoagie at home with quality cured meats and the classic oil-and-vinegar treatment. This recipe delivers the real deal with layers of flavor that transport you straight to Little Italy.
Ingredients
1 whole Italian hoagie roll or sub roll
2 oz thinly sliced salami
2 oz thinly sliced capicola
2 oz thinly sliced mortadella
1 oz thinly sliced ham
2-3 slices provolone cheese
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2-3 leaves fresh lettuce
2-3 slices ripe tomato
2-3 slices red onion
1 pinch salt and black pepper
Instructions
1
Slice the hoagie roll lengthwise, leaving one side attached like a hinge. Gently hollow out some of the bread from the top half to make room for fillings.
2
Drizzle the inside of both halves with olive oil and red wine vinegar. Season lightly with salt and pepper.
3
Layer the provolone cheese on the bottom half of the roll.
4
Fold and layer the cured meats in this order: salami, capicola, mortadella, then ham. Don't just pile them flat - fold each slice to create height and texture.
5
Top with fresh lettuce leaves, tomato slices, and red onion. Season the vegetables with a pinch of salt.
6
Close the sandwich and press gently. Let it rest for 2-3 minutes to allow the flavors to meld before slicing diagonally and serving.
