Hoagie Spread Recipes

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.

Steps:

• Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
• Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
• Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

Steps:

• Slice the rolls, but not all the way through.
• Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
• Remove some of the bread from the center of each half of roll.(if desired)
• Drizzle a little of the olive oil mixture on the bread.
• Place first the meats, then the cheese in layers.
• Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.

Steps:

• In a small bowl, combine butter and salad dressing mix; spread 1 tablespoonful inside each bun. On bottom of each bun, layer one slice of meat, two slices of cheese and another slice of meat; replace tops. Spread 1 tablespoon butter mixture over top of each bun. , Place on a baking sheet. Broil 6 in. from the heat for 2-3 minutes or until tops are lightly browned.

Steps:

• Chop ham, salami, pepperoni, american cheese, provolone cheese and place in a large bowl.
• Chop tomatoes and onions and add to meat/cheese mixture.
• Add shredded lettuce and toss well.
• In a separate bowl mix italian dressing and mayonnaise.
• Add to meat/cheese/tomato/lettuce mixture and toss until blended.
• Serve with French or Italian bread.

Steps:

• In medium bowl stir together turkey, salami, cheese, green onions, mayonnaise, pepperoncini peppers, salad dressing and red pepper. Cover and refrigerate at least 1 hour.
• Just before serving, stir in tomatoes. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

Steps:

• For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
• For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
• Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

Steps:

• **Pick your favorite bottled pepper product.
• Cut the bread in half lengthwise; open it on the counter.
• Pull out some of the interior; sprinkle the oil and vinegar over the cut side of each half; distribute evenly.
• Lay the lettuce on one of the halves; spread it out evenly.
• Top with 2 thin layers of tomato slices (reserve remaining tomato slices); season with salt and pepper.
• Layer the meat and cheese, making sure each layer is distributed evenly along the length and width of the bread half.
• Layer in the following order: the ham, the sopressata, 1 ounce provolone, the prosciutto, the remaining provolone, the Genoa salami, and the cappicola.
• Top meats with the peppers and onion; spread them out evenly.
• Top with 2 thin layers of thin tomato slices.
• Season tomato with salt and pepper.
• Lay the second half of bread on top of the hoagie; cut in half crosswise and serve.

Steps:

• In a small bowl, combine the butter and Italian salad dressing mix until smooth.
• Spread 1 tablespoon of butter mixture on the inside of each hoagie bun.
• On the bottom of each hoagie bun, place one slice of meat, two slices of cheese then another slice of meat.
• Place tops of buns onto sandwiches.
• Spread 1 tablespoon butter mixture on the top of each bun.
• Place sandwiches onto a baking sheet.
• Broil 2-3 minutes or until tops are lightly browned.

Steps:

• Halve the rolls horizontally, leaving on edge cut to form a hinge, spread the mayonnaise on the cut sides of the rolls, and on the bottom halves of the rolls layer the lettuce, the onion, the salami, the capicola, the provolone, and the tomato. In a small bowl whisk together the oil, the vinegar, the orégano, the cherry peppers, and salt and pepper to taste, drizzle the dressing over the fillings, and cover the fillings with the top halves of the rolls. Cut each sandwich in half.