Giant Hoagie Recipes

THE WHOLE HOG HOAGIE

Provided by Nancy Fuller

Categories main-dish

Time 1h30m

Yield 36 servings

Number Of Ingredients 24

The Whole Hog Hoagie image

Steps:

Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side.
Put the red peppers, mayonnaise, vinegar, oregano, red chile flakes and garlic in a food processor and pulse to combine well.
In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

Ingredients

One 3-foot loaf soft Italian bread
Roasted Red Pepper Spread, recipe follows
8 ounces thinly sliced boiled ham
8 ounces thinly sliced mortadella
8 ounces thinly sliced salami
8 ounces thinly sliced provolone
3 cups shredded romaine lettuce
2 cups shredded radicchio
2 cups sliced tomatoes
Quick-Pickled Zucchini, recipe follows
One 16-ounce jar roasted red peppers, drained
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
2 teaspoons dried oregano
Pinch red chile flakes
2 cloves garlic
2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

GIANT HOAGIE

Provided by Trisha Yearwood

Categories main-dish

Time 30m

Yield 8 to 16 servings

Number Of Ingredients 23

Giant Hoagie image

Steps:

For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl.
For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined.
For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper.
Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side.
Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers.
Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.

Ingredients

1 cup packed fresh basil leaves
5 cloves garlic
2 cups mayonnaise
2 tablespoons lemon juice
Kosher salt
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons honey
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 heads romaine, finely shredded
2 red bell peppers, very thinly sliced
2 yellow bell peppers, very thinly sliced
Kosher salt and freshly ground black pepper
One 6-foot hoagie roll
4 pounds spicy capicola, sliced
4 pounds mortadella, sliced
4 pounds genoa salami, sliced
1 pound provolone, sliced
12 Roma tomatoes, sliced
2 cup sliced green olives
2 cups sliced pepperoncini
2 cups sliced roasted peppers

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