Italian Hoagie Recipe

Warm and split rolls

Preheat oven to 350°F (175°C). Place the 4 Italian rolls on a baking sheet and warm in the oven for 5–7 minutes until slightly crisp on the outside and warm inside. Remove and slice each roll lengthwise, leaving a hinge if you like, or fully split.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 0.5 tsp Dijon mustard (if using), 1 tsp dried oregano, 0.75 tsp salt, 0.5 tsp black pepper, and 0.25 tsp crushed red pepper flakes (optional). Whisk or shake vigorously until emulsified. Taste and adjust seasoning or add 0.5 tbs lemon juice if you want more brightness.

Thinly slice 2 roma tomatoes and 0.5 red onion. Shred or thinly slice 2 cups lettuce. If using, slice pepperoncini, roasted red peppers, and olives. Place vegetables in a bowl and lightly toss with 1–2 teaspoons of the prepared dressing (reserve most dressing for the sandwich) to season and slightly soften the vegetables.

On the bottom half of each warmed roll layer 2 slices provolone cheese evenly (2 per roll), followed by 2 slices Genoa salami, 2 slices capicola, and 2 slices mortadella (repeat the pattern so each sandwich has total: 8 slices meat and 2 slices provolone). Slightly overlap the slices to create even coverage.

Top the meat and cheese with the lightly dressed shredded lettuce, 4–6 tomato slices per sandwich (depending on size), and some thin red onion. Add pepperoncini, roasted red peppers, and olives if using. Drizzle the remaining dressing evenly over the fillings (about 1/2–1 tbs per sandwich) so the sandwich is flavorful but not soggy.

Add fresh basil leaves if using. Close the sandwiches and press gently. If you prefer a toasted/crisp top, place assembled sandwiches under the broiler for 30–60 seconds until cheese warms and edges are golden (watch carefully). Cut each hoagie in half on a diagonal and serve immediately.