Classic Philadelphia Italian Hoagie
Ingredients
| 2 (12 inch) crusty Italian Hoagie rolls | ||
| 1/2 lb Genoa salami, sliced | ||
| 1/2 lb Mortadella, sliced | ||
| 1/2 lb peppered capicola | ||
| 1/2 lb provolone cheese | ||
| 1 small red onion, thinly sliced | ||
| 1 medium tomato, thinly sliced | ||
| 1/4 cup red wine vinegar | ||
| 1/4 cup extra virgin olive oil | ||
| 2 tbs oregano | ||
| 1/4 head of iceberb lettuce, shredded | ||
| kosher salt and black pepper to taste | ||
| 1/2 lb prosciutto |
You may add any variety of Cured meats as you wish to this sandwich.
- Cut each hoagie roll almost in half lengthwise, then fold open.
- On each of the rolls evenly layer one half of the meats and cheese.
- Evenly layer the tomatoes and onions and lettuce.
- Season with salt and pepper
- In a bowl mix the olive oil, wine vinegar and orgeano, then lightly pour over each sandwich.
- Fold the sandwich over placing the top piece of bread over.
- Slice and serve.
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