Hoagie / Sub
intro
A crusty, loaded Italian-American hoagie stacked with cured meats, provolone, crisp veggies, and zesty herby dressing—portable, satisfying, and endlessly customizable.
Ingredients
Steps
Toast the hoagie rolls
Preheat your oven to 175°C (350°F). Slice each hoagie roll lengthwise, leaving a 1-inch uncut hinge along one edge so the roll stays connected. Place rolls open-faced on a baking sheet, and toast for 3-4 minutes until cut sides are lightly crisp and pale golden, not hard. Remove from oven and set aside.
Spread base condiment layer
Let rolls cool for 1 minute until safe to handle, then spread 1 tablespoon (15g) of mayonnaise evenly across the cut inner surface of both the top and bottom of each roll. This creates a moisture barrier to prevent sogginess from juicy vegetable fillings.
Layer cheese and cured meats
On the bottom half of each roll, shingle 30g of provolone cheese first, followed by 30g Genoa salami, 30g spicy capicola, and 30g deli ham. Fold slices slightly to create fluffy volume rather than laying them flat; the warm roll will soften the cheese for ideal texture.
Add fresh vegetable fillings
Top meat layers evenly with 37.5g shredded iceberg lettuce, 30g thinly sliced Roma tomato (pat slices dry with paper towel first to remove excess juice), 15g thin red onion slices, 20g dill pickle chips, and 10g banana peppers per sandwich. Distribute veggies evenly so every bite has mixed texture.
Dress and season sandwiches
Drizzle each stacked hoagie evenly with 11.25ml (approx 2.25 tsp) extra-virgin olive oil and 7.5ml (approx 1.5 tsp) red wine vinegar. Sprinkle 0.5g (1/4 tsp) dried oregano, 0.5g kosher salt, and 0.25g ground black pepper over the veggies for bright, herby, tangy flavor.
Press, rest, and serve
Close the top half of each roll firmly over fillings, then press down gently with the palm of your hand to compact layers slightly so fillings stay in place while eating. Wrap each hoagie tightly in parchment paper for 2 minutes to let flavors meld, then cut in half diagonally and serve.
Tips
2.Leave a 1-inch uncut hinge when slicing rolls lengthwise to help contain fillings and prevent ingredients from falling out while eating.
3.For extra umami depth, add a thin sprinkle of grated Parmesan cheese over the dressing layer before closing the sandwich.
OMG this hoagie is exactly what I grew up eating at my corner deli in Brooklyn! I was worried I’d never nail the right oil and vinegar ratio at home but this recipe is perfect. Threw it together for my son’s post-football practice lunch and he and his teammates devoured 3 whole hoagies in 10 minutes. 10/10, will be making this every Sunday for game day from now on!
Super easy recipe, perfect for weekday meal prep! I pre-made all the fillings on Sunday and assembled hoagies for my husband and I for lunch all week. Only note: I wish the recipe mentioned toasting the hoagie rolls a little first? The ones I got from the grocery store were a little soft and got soggy by day 2. Still tasted amazing though!
Game changer. Brought these to our annual fishing trip cookout last weekend and everyone was begging for the recipe. Used a mix of genoa salami, ham, and capicola like the recipe said, added a little extra pepperoncini because I love the heat. SO good, even better than the hoagies we get at the beach shack down the road.
Made this with gluten-free hoagie rolls for my family last night and it was a hit! My kids loved it so much they asked for seconds, which never happens with gluten-free swaps. Only knock is I felt like the dressing was a little heavy on the oregano for my taste, but I’ll just cut that in half next time.
Bro this recipe is so easy even I can make it in my dorm room with just a mini fridge and a countertop cutting board. Spent like $12 on cold cuts and rolls at the campus grocery store and made 4 hoagies for me and my roommates, way cheaper than ordering from the sub shop down the street. Will be making this every week for sure.
Brought a big platter of these cut into sliders to my office potluck last week and they were the first thing gone! Everyone kept asking where I ordered them from and couldn’t believe I made them myself. The 15 minute cook time is no joke, I had the whole platter done in less than 20 minutes including slicing the tomatoes and lettuce. Absolute keeper recipe.