The Best Philly Style Italian Hoagies

• Meat

  • 1/4 lb Genoa salami
  • 1/4 lb Prosciutto
  • 1/4 lb Soprassata salami, hot

• Produce

  • 1/4 cup Iceberg or romaine lettuce
  • 1 Onion, small
  • 1/2 tbsp Oregano, dried
  • 1 Tomato, large

• Condiments

  • 1/4 cup Cherry pepper hoagie spread, hot

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Bread & Baked Goods

  • 2 Long italian hoagie rolls

• Dairy

  • 1/4 lb Provolone cheese, sharp

• Other

  • 1/4 lb Capicola

Found on bakerbynature.com

Ingredients

• 1 tablespoon red wine vinegar
• 1/2 tablespoon dried oregano
• 2 tablespoons olive oil
• 2 long Italian hoagie rolls
• 1/4 lb prosciutto
• 1/4 lb capicola
• 1/4 lb genoa salami
• 1/4 lb hot soprassata salami
• 1/4 lb sharp provolone cheese, thinly sliced
• 1 large tomato, thinly sliced
• 1 small onion, thinly sliced
• 1/4 cup iceberg or romaine lettuce, shredded
• 1/4 cup hot cherry pepper hoagie spread

Directions

• Slice the rolls lengthwise, cutting only half way through. Remove the thick, fluffy dough center of the bread and discard it. Set rolls aside.
• In a small bowl whisk together the vinegar and oregano; slowly add in the oil, whisking as you pour to emulsify the mixture.
• Drizzle a small amount of the oil/vinegar mixture on the rolls, then layer the cheese and meats.
• Top with the tomatoes, onions, lettuce, then peppers. Drizzle with additional oil/vinegar, cut in half, and serve!