Italian Hoagie

Ingredients

• 1 roll hoagie – 12-inch, split lengthwise, hinged
• 3 ounces provolone cheese – sliced
• 2 ounces genoa salami – thinly sliced
• 2 ounces capicola – thinly sliced
• 2 ounces mortadella – thinly sliced
• 1.5 cups iceberg lettuce – shredded
• 1 medium tomato – thinly sliced
• 0.25 cups white onion – thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 0.5 teaspoons dried oregano – crumbled between fingers
• 0.25 teaspoons fine salt
• 0.25 teaspoons ground black pepper
• 2 tablespoons pickled hot cherry peppers – chopped

Instructions

1. Prep the produce: shred the lettuce, thinly slice the tomato and white onion, and chop the pickled hot cherry peppers.
2. Open the hoagie roll like a book, keeping the hinge intact. If the crumb is very dense, pinch out a little to make room for fillings.
3. Drizzle about 1 tablespoon of the olive oil over the cut sides of the roll, letting it soak into the bread.
4. Line the bottom half with the provolone slices, edge to edge, to create a barrier against moisture.
5. Layer the meats evenly, slightly folded: genoa salami first, then capicola, then mortadella.
6. Scatter the sliced white onion over the meats. Shingle the tomato slices on top and season them with the fine salt, black pepper, and dried oregano.
7. Pile the shredded iceberg lettuce over the tomatoes. Drizzle the red wine vinegar and the remaining 1 tablespoon olive oil over the lettuce and along the seam.
8. Sprinkle the chopped pickled hot cherry peppers evenly over the top.
9. Close the roll and press gently to compact. Let the sandwich rest 2–3 minutes so the oil and vinegar settle, then cut in half and serve.