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This is the BEST Italian Hoagie recipe around and it’s so easy to make! Made with the best hoagie rolls, fresh veggies, cherry pepper hoagie spread, and Italian hoagie meats, this sandwich is exploding with flavor!
Italian Hoagie
Let’s talk about sandwiches for a sec. Are you a fan? I’m the kind of girl who will happily eat me a sandwich all day/everyday – but my favorite kind of sandwich is a hoagie! More specifically, a Philly Style Italian Hoagie ← They are the best. And if you’ve never had one, you’re in for a major treat. I grew up in Philly and today I’m going to share with you the ingredients you’ll need to make this delicacy in your very own kitchen.
All of the meats, plenty of cheese, and all of the vegetables make this sandwich sensational ↓
What is a Hoagie?
Simply put, a hoagie is a sandwich that’s made on a long “hoagie” roll. Typically it’s filled with a variety of meat, cheese, and vegetables. The term is mainly used by Philadelphia natives. But anyone can enjoy a hoagie!
How to Make a Hoagie
To make this recipe you’ll need romaine lettuce, juicy tomatoes, red onion, provolone cheese, prosciutto, capicola, genoa salami, soprassata salami, red wine vinegar, dried oregano, olive oil, and hot cherry pepper hoagie spread. You should be able to find all of these ingredients at any grocery store, but if you have an Italian deli nearby, it’s worth making an extra trip.
FYI: This is the Hot Cherry Pepper Hoagie Spread
I use.
You’ll also need hoagie rolls! Again, if you can, grab these from a bakery or Italian deli. The fresher the bread, the better the sandwich. Any serious hoagie connoisseur knows the first step to building a solid sandwich is starting with a soft but crusty bread base! It’s worth being fussy over.
The #1 thing I love about this recipe? It tastes like a million bucks but comes together in just 5 minutes! Yep. FIVE. I mean, I know it’s a sandwich… but still! This means you can make these crowd pleasing, hearty hoagies for dinner, lunch, or picnics and still have tons of time to do all the other life things you may need to do.
And the clean up? Easy peasy! One knife, a cutting board, and for serving? I say paper plates all the way! To be 100% honest, I ate mine straight off the parchment paper 😉 So don’t feel the need to be all fancy! Just make em’, eat em’ and enjoy! xoxo
More Italian Recipes:
The Best Philly Style Italian Hoagies
Ingredients
- 1 tablespoon red wine vinegar
- 1/2 tablespoon dried oregano
- 2 tablespoons olive oil
- 2 long Italian hoagie rolls
- 1/4 lb prosciutto
- 1/4 lb capicola
- 1/4 lb genoa salami
- 1/4 lb hot soprassata salami
- 1/4 lb sharp provolone cheese, thinly sliced
- 1 large tomato, thinly sliced
- 1 small onion, thinly sliced
- 1/4 cup iceberg or romaine lettuce, shredded
- 1/4 cup hot cherry pepper hoagie spread
Instructions
- Slice the rolls lengthwise, cutting only half way through. Remove the thick, fluffy dough center of the bread and discard it. Set rolls aside.
- In a small bowl whisk together the vinegar and oregano; slowly add in the oil, whisking as you pour to emulsify the mixture.
- Drizzle a small amount of the oil/vinegar mixture on the rolls, then layer the cheese and meats.
- Top with the tomatoes, onions, lettuce, then peppers. Drizzle with additional oil/vinegar, cut in half, and serve!
Just like Mr. Woodland I too am from Philly. Instead of hot cherry pepper hoagie spread, I use sliced hot cherry peppers (Centro). They make the hoagie have a much better taste and don’t take over the whole sandwich.
I’m from Philly now living in central Carolina, that hoagie looked so good I almost licked my cpu screen. The only deli here can close to making a hoagie is Jimmy John’s, the problem is I have to watch them and instruct them with the mechanics of doing it correctly, b/c they are just kids and it is just a pay check, but to me it is an art to it. I once ordered a sandwich at a Subway in Raleigh, NC owned by people from India, as I monitored the process I became aware that the woman owner put less meat on my sandwich than white people’s order; when I got to the cash register, I unwrapped the sandwich and showed it to her husband and announced I am not paying for a “bread sandwich” so you eat it and walked out. I’m still fighting for my rights !
Just don’t put the vinegar on it and it’s a true hoagie
Jason, I do not care for mayo, so a little vinegar & oil with Italian seasonings is okay with me. Nothing against people in Chicago but mayo on a hot dog is way out of line, it’s either yellow or brown mustard, but never, ever mayonnaise !!!.
Really? Its not a true vinegrette w/out vinny?
I’ve tried making this and we devoured it like crazy! So yummy!
The best hoagie recipe!! Miss the Italian flavor so much and this recipe is really authentic.
I’ve tried making this and we devoured it like crazy! So yummy!
I have my dough on the rise for homemade Hoagie Rolls. 109 temps in Arizona, these will hit the spot!
GRET RECIPE! An Italian Hoagie is THE BEST sandwich on Earth. I am from Boyertown PA and we always went to Talarico’s (Closed now). They drizzled or dabbed olive oil on the inside of the roll before putting the ingredients in it. Try it, it makes a difference.
My Mom, a Boyertown girl, taught me when making any sandwich you intend to put tomato on: Before doing anything else, slice tomatoes, add salt, pepper, and Oregano. Then let the Oregano work into the tomatoes for about 15 mins . Any sandwich, even bologna, will taste gourmet if you put oregano on the tomato first.
Eat a Hoagie and it will lift your spirits. God Bless You All!
Ha! “Eat a hoagie and it will lift your spirits” might just be the best thing I’ve read all day 😉
Haven’t made this yet, but as one who grew up and lives just outside Philly, the name “hoagie” comes from Hog Island in the Delaware River. On Sundays, people would buy these sandwiches, which serve several people, from Italian delis in Philly and picnic on Hog Island – hence “hoagie”.
But let me emphasize that the roll makes the hoagie! It’s not just the ingredients of the sandwich, it’s the roll as well that takes it to a whole new level! When I was young, there was a certain type of Italian long roll for hoagies that had a thin but very crisp crust that was shiny and looked like it was glazed (but not with a sweet glaze). I’m guessing it was maybe olive oil suffused with oregano, but I’m not sure, and maybe just brushed on the surface of the dough before baking. I only know I can’t find them anymore and they were amazing! Ashley, do you know what the secret was? I’d love to know it because I can’t find this type of hoagie roll anymore.
Just apropos of Philly cuisine, what made the Philly Cheesesteak was not any of its ingredients, not even the roll. It was the grill on which it was cooked. Cheesesteak joints had certain grills that they used over and over again for hamburgers and steaks. They NEVER cleaned them with detergents – they scraped the residue off with spatulas. This left a thin patina on the grill (which was a solid piece of metal) of rendered steak flavor that incorporated into the outer layer of the meat each time it was cooked on it. Whenever a long-time hamburger/cheesesteak joint shut down there was a bidding war for its grills, and customers would try to find out who got them so they could go there for their hamburgers/cheesesteaks. At home, I would recommend you keep one pan for your hamburgers and steaks and only clean it minimally by scraping with a metal spatula, as you would keep a patina on a cast iron skillet.
I know the roll you mean, Amoroso’s (spelling?) It made the sandwich.
I’m originally from a suburb of philadelphia and really miss the real deal hoagies and cheesesteaks!
100% Amoroso rolls! It’s incredible how it makes a difference!!
I was told they were made with water from the Skukyll (?) river!
Thank you for the hoagie recipe. I’m all over this one!