Wayne’s Excellent Hoagie Recipe

Prepare roll

Slice the hoagie roll horizontally, leaving a hinge if you prefer (don’t cut all the way through). Toast lightly if desired (2–3 minutes in a 375°F/190°C oven or on a skillet) until lightly golden — this helps prevent sogginess from dressing and tomato.

Spread mayonnaise evenly on the inside of the top half of the roll (about 2 tbs). Drizzle the tablespoon of Italian dressing inside the bottom half of the roll and spread gently with the back of a spoon so it’s distributed but not soaking the bread.

Layer the sliced ham along the bottom half of the roll, overlapping slices to cover the length of the bread (about 3 oz).

Add the Genoa salami on top of the ham in an overlapping row (about 3 oz).

Place the 2 slices of provolone cheese on top of the meats. If you toasted the roll, the residual heat will slightly soften the cheese; alternatively, place assembled sandwich under a broiler for 20–30 seconds to gently melt (optional).

Arrange torn lettuce evenly over the cheese (about 1 cup). This provides a crisp layer between cheese and tomato.

Layer the tomato slices on top of the lettuce. Lightly sprinkle the tomato with about 1/8 tsp black pepper and 1/4 tsp salt to enhance flavor.

Distribute the thin red onion rings over the tomato.

Sprinkle the crushed red pepper flakes evenly across the sandwich (about 1 tsp) so every bite has a touch of heat. Adjust amount to taste.

Close the sandwich by folding the top half of the roll down. Press gently to compact the layers slightly and help the dressing distribute.

Cut the hoagie in half on the bias (optional) and serve immediately. If you prefer a wrapped, slightly melded sandwich, wrap tightly in parchment or foil and let rest 5 minutes before serving so flavors marry.