Real Italian Hoagie Recipes

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:

• Soak the onion slices in a large bowl of cold water, 15 minutes.
• Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
• Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
• Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Steps:

• Place roast in a 5-qt. slow cooker.
• Combine the salad dressing mix and water; pour over roast.
• Cover and cook on low for 8 hours or until meat is tender.
• Remove meat, shred with a fork and return to slow cooker.
• Add pepper rings; heat through.
• Spoon 1/2 cup meat mixture onto each bun.

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:

• Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
• Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
• To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. Cover with the baguette tops. Serve immediately.