Hammy Sammy Recipe

Prepare hoagie

Split the hoagie roll lengthwise without cutting all the way through so it opens like a book. Spread 1 tablespoon of softened butter evenly on the cut faces of the roll for toasting.

Toast roll

Place the buttered roll cut-side down in a preheated skillet over medium heat or under a broiler set 6 inches from heat. Toast 1–2 minutes until golden and crisp, watching carefully to avoid burning. Remove and set aside to cool slightly.

Crisp bacon

In a medium skillet over medium heat, lay the pepper bacon slices and cook 3–5 minutes per side until crisp but still slightly pliable. Transfer bacon to a paper towel–lined plate to drain. If using oven, bake at 400°F (200°C) on a rack for 12–15 minutes.

Assemble sandwich

Open the toasted hoagie. Spread 1 tablespoon mayonnaise on the bottom half and a thin smear on the top half if desired. Layer the 6 oz hickory-smoked ham evenly along the bottom half. Place the 3 slices of cooked pepper bacon on top of the ham. Scatter the shredded lettuce over the bacon, then distribute the 3 tablespoons thinly sliced sundried tomatoes over the lettuce. Close the sandwich and press gently for 10–15 seconds.

Make the red wine vinaigrette: in a small bowl or jar combine 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt and pepper as needed.

Finish sandwich: drizzle 1–2 teaspoons of the vinaigrette over the shredded lettuce inside the sandwich (this adds brightness and moisture). If desired, add an extra small dollop (about 1/2 teaspoon) of mayonnaise to the top half of the roll before closing for creaminess.

Slice & serve: Using a sharp serrated knife, cut the sandwich in half on a diagonal. Serve immediately while bacon is warm and the roll is still slightly crisp. Offer extra vinaigrette or mayo at the table if desired.