In my house, hoagies are their own food group. They are one of my favorite items to make, eat, and serve, especially to a large crowd of people. Loved ones, friends, co-workers, significant others that family members are meeting for the very first time will all enjoy this as equals! A lot of us know Italian hoagies as being loaded with ham, salami, pepperoni, and American cheese. However, that couldn’t be further from what the authentic Italian recipes involves. Even though that is one of my all time favorite American cold cut orders, an Italian incorporates imported meats, cheeses, oils, and vinegary vegetable bites to create a unique European flavor explosion like you’ve never experienced before. The different textures and bites in this hoagie are unmatched to any other you’ve ever had before, so this is something you absolutely need on your New Year’s Eve buffet tonight!
Let’s build this building babydoll of an Italian sub!
- You must begin with a fresh lovely loaf of Italian bread from the bakery. If you make your own, props to you, babe!
- Smear a thin layer of Caesar dressing on both the bottom and top bun.
- Layer the bottom with a good ham off the bone. I know, I know, not Italian, but we’re building a base. We’re getting there!
- Now, for the Italian flare. In comes slices of Capocollo ham!
- Slices of provolone a top both hams!
- Salami slices on top of the provolone.
- Tomatoes topped with good olive oil, vinegar, sea salt, black pepper, and basil.
- Piles of proscuitto over the tomatoes.
- Roasted red peppers.
- Chopped up Kalamata olives.
- Torn up fresh mozzarella cheese.
Before adding on the greens, I need you to take the entire hoagie and wrap it in non-stick foil. Set your ovens to 375 degrees and bake until the bun is golden brown, the meats are sizzling, and the cheeses are oozing.
This process will take about 15 minutes depending on your oven type, since each one is just a little bit different.
Once this baked Italian comes out of the oven, give it a few minutes to rest inside of the foil before opening it all up. After unwrapping, take two large spatulas and carefully transport the hoagie to a countertop, board, or wherever it is that you are serving this masterpiece from. Then, take the top bun off and pile some freshness over all those rich Italian flavors. I think arugula is perfect for this, but if that is a green you choose not to eat, then a crisp, cold romaine is just the ticket for the topping!
You can cut the hoagie into two inch bites. a large sandwich, or into threes to serve it 6inch. hoagie style. It’s completely up to you and the company you are providing the food with. This Italian can be served with parmesan truffle fries, a caviar board with potato pancakes and chicken nuggets, or you can keep it simple with good old plain salted potato chips. If you want to add the chips onto the hoagie? Even better!
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