Pepperoni Recipe

Split and toast

Split the hoagie roll lengthwise, keeping one side attached if you prefer a hinge. If you like a lightly toasted interior, spread 1 tablespoon softened butter on the cut sides. Place cut-side down in a skillet over medium heat or under a broiler for 1–2 minutes until golden and crisp. Remove and set aside.

Warm 1/4 cup marinara or pizza sauce in a small saucepan over low heat until just heated through (about 2–3 minutes) or microwave for 20–30 seconds. Spread 1 teaspoon mayonnaise (if using) on the bottom half of the roll, then spoon the warmed marinara evenly over the bottom half, leaving a 1/4-inch border at the edges to prevent sogginess.

Lay 2 slices of provolone cheese directly onto the sauced bottom half, slightly overlapping. Arrange approximately 20 slices of pepperoni in an even layer over the cheese. If you prefer the pepperoni to curl and crisp slightly, place the assembled bottom half under a preheated broiler for 1–2 minutes until edges of pepperoni just start to brown and cheese begins to melt — watch carefully to avoid burning.

If not broiling, you can microwave the assembled bottom half for 20–30 seconds to gently melt the cheese.

Scatter optional toppings over the pepperoni: 2 tablespoons sliced banana peppers and 2 tablespoons sliced red onion if using. Sprinkle 1 teaspoon shredded Parmesan over the toppings for added savory flavor.

Season with 1/4 teaspoon dried oregano and a pinch (about 1/4 teaspoon) crushed red pepper flakes if desired. Add fresh basil leaves for brightness. Close the sandwich with the top half of the roll. If you prefer the sandwich warmed through and slightly pressed, place it in a panini press or skillet and press for 1–2 minutes until warmed and marked.

Slice the sandwich in half, serve immediately, and enjoy.