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Ingredients
Scale
- 8 Sourdough Hoagie Rolls
- 1/2 cup mayonnaise (about 2 tablespoons per sandwich)
- 1 pound provolone or mozzarella cheese (about 2 ounces per sandwich)
- 2 1/2 pounds Italian cured meats (about 4–5 ounces per sandwich)
- 1/2 medium head iceberg lettuce (finely shredded, about 1/3 to 1/2 cup per sandwich)
- 1 medium red onion (thinly sliced)
- 3 large slicing tomatoes (sliced into 1/4-inch slices)
- 1 cup sliced pepperoncini (about 2 tablespoons per sandwich)
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red chili pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine olive oil, vinegar, oregano, garlic powder, chili flakes, salt, and black pepper in a bowl to make dressing.
- Finely shred the lettuce and coat with the dressing.
- Slice hoagie rolls in half and optionally toast.
- Spread mayonnaise on each side of the rolls.
- Layer cheese on the bottom half of the sandwich.
- Add cured meats on top of cheese.
- Garnish with dressed lettuce, onions, pepperoncini, and tomatoes; season with salt and pepper.
- Wrap sandwiches in parchment and refrigerate for at least 30 minutes.
Notes
Use high-quality cured meats and cheeses for the best flavor.
Let the assembled sandwiches rest to enhance the blend of flavors.
Toast the rolls for a crunchy exterior if desired.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Sandwich
- Method: Assemble
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 4
- Sodium: 1500
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 60