Grilled Italian Hoagies

• Meat

  • 1/4 lbs Genoa salami
  • 1/2 lbs Ham

• Produce

  • 1/4 head Iceberg lettuce, thin
  • 1/2 Onion
  • 1 Sweet and hot peppers
  • 1/2 Sweet pepper
  • 1/2 Teas oregano
  • 1 Tomato

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Italian hoagie rolls, fresh

• Dairy

  • 1/4 lbs Provolone cheese

• Other

  • 1/4 lbs Hot capicola
  • 1/4 lbs Prosciuttini

Found on girlcarnivore.com

Ingredients

• Extra virgin olive oil
• 1/2 lbs ham
• 1/4 lbs genoa salami,
• 1/4 lbs hot capicola
• 1/4 lbs prosciuttini
• 1/4 lbs Provolone Cheese
• 1/2 sweet pepper, sliced
• 1/2 onion, sliced
• fresh Italian hoagie rolls, split down the center
• 1/2 teas oregano
• 1 tomato, sliced
• sweet and hot peppers, drained
• 1/4 head iceberg lettuce, chopped thin

Directions

• Preheat your griddle or large skillet over medium heat. Swirl a tablespoon of olive oil over the pan to coat. Sweat the peppers and onions in the pan, about 5 minutes. Slide them off to the side.
• Toss in the meats, (more or less depending on how many sandwiches you are making), one layer at a time, to brown a bit and heat through. Slide them off to the side as they warm up and toast. Repeat until your pan is a joyous mix of grilled meats.
• Open the buns and sprinkle a bit of extra virgin olive oil over each. Season with oregano, salt and pepper. Line the rolls with the cheese. Divide up the meats, onions, and peppers among your rolls.
• Top each with sweet and hot peppers, tomato slices, and large piles of fresh iceberg lettuce.
• Grab a bag of salty potato chips, and serve.