Deluxe Hoagie Recipe

Prepare rolls

Preheat oven to 350°F (175°C). Using a serrated knife, slice each hoagie roll horizontally without cutting all the way through so it opens like a book. Lightly brush interior cut sides with 1 tbs olive oil.

Toast

Place rolls open-faced on a baking sheet and toast in the oven 4–6 minutes until lightly golden and crisp on the cut side. Remove and set aside.

Make spread: in a small bowl combine mayonnaise and Dijon mustard. Spread roughly 1 1/2 tablespoons of the mayo-mustard mixture evenly on the bottom half of each roll and 1 1/2 tablespoons on the top half.

Layer meats: on the bottom half of each prepared roll, layer the sliced meats in the following order for best flavor and texture — turkey first, then ham, then roast beef. Distribute the meats evenly so each sandwich has approximately the listed quantities (about 225–250 g total meat per sandwich if making two).

Add cheese: place two slices of provolone over the meats on each sandwich so the cheese covers the meat evenly. If you prefer melted cheese, return open sandwiches to the oven for 1–2 minutes, just until the cheese softens (optional).

Season and assemble veggies: sprinkle the chopped romaine lightly with 1/8 tsp salt and 1/16 tsp black pepper and toss gently to combine. Layer the lettuce over the cheese, then add tomato slices, red onion, dill pickle slices and pepperoncini rings evenly across the sandwiches.

Finish seasoning: if using, sprinkle the vinegar and remaining pinch of salt over the tomatoes and peppers to brighten flavors. Adjust salt and pepper to taste.

Herb oil drizzle (optional): in a small ramekin combine remaining 1 tbs olive oil, red wine vinegar, dried oregano and crushed red pepper flakes. Whisk briefly and drizzle about 1/2 tbs over each sandwich. Scatter torn basil leaves on top if using.

Close and press: gently close the top half of each roll and press down lightly to compact. Slice each hoagie in half if desired and serve immediately.