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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
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!
That looks wonderful! Love all of the Italian flavors in here. 🙂
Oh wow! This is serious hoagie! I can’t say I get super enthused about sandwiches but now I am totally craving one of these hoagies! I think it was the crusty bread that did me in!
Heck yeah!! This sammie looks like the bomb! Perfection actually!
Hoagies make me so excited too! My husband’s from Philly – we love ‘em!
This would impress my East Coast husband! What a delicious hoagie!
This is right on Ashley! I have been nonstop dreaming of White House since you posted your pics and now this!? We can’t get good hoagie bread here in Seattle so I will have to keep drooling until my next visit home. Your killin’ me!!!
You KNOW I’m loving this hoagie Ashley!!
Oh goodness, I need this hoagie in my belly!
LoL this comment made me laugh out loud. Going to make these this weekend. Yum!!
Your hoagie is very authentic. I live in south philadelphia where it was created. It started when workers at the philadelphia navy yard stopped at a corner shop on their way to work to buy their lunch. The shop was called Emils. The navy yard was located on land called Hog island. Customers were referred to as “Hogies’ I don’t know how the ‘A’ got into the spelling. Please feel sorry for me. I live in an area called Passyunk Avenue.with 30 restaurants in 5 minutes from my house by walking. Check k it out on the web. ‘Passyunk
Ave.
Hi Anthony! I grew up in Philly and am very familiar with the Passyunk area 🙂 So happy you found my recipe and I hope you enjoy it!
Wow. I’m drooling. I didn’t have time to check out the recipe thoroughly, but I’m pinning this so I can check it out later. Just looking at the pictures make my mouth water. I wish I had one of these for lunch…bet they’d be great to eat while watching football (or anytime).
Besides the sad lack of good hoagie bread in Seattle, I am wondering what “hot cherry pepper hoagie spread” is. Do you have a recipe for it? I’m guessing the sandwich would be a little underwhelming without it. Am I right? Would really like to try it. Thanks.
Hi! Hot cherry pepper spread is a store bought condiment I typically find in the same aisle as roasted red peppers, pickles, etc. I’m going to add a link to the post now 🙂
Thanks for the response. Where do I go to find the link for the Hot Cherry Pepper spread?
I’ve added the link in the post in the second paragraph. Let me know if you can’t find it 🙂
This is yum!!!
Thanks, girl! One of my favorite “recipes”.
Found on Pinterest and whoa this is good! Unfortunately my market was out of soprassata and I used pepperoncini instead of the hoagie spread–so easy and tasty! Now to hide the leftovers from my husband 🙂
Hahaha 🙂 So happy they were a hit, Karen!
Made these tonight for the family. Funny thing was, had most of the ingredients left over from a charcuterie display from a Christmas party! This sandwich rocks! Thanks.
So glad I found this Hoagie recipe!! Going to Philadelphia Terminal Market to get the meats and cheese. Must get the best quality meats. Please do not buy imitation meats from the Supermarket. Rolls too make sure you get Italian Hoagie rolls. Look delicious!! Having mines Philly style with plain chips n a cold Pepsi.
I was stationed in Philly at the ship yard, and in Jersey 50 mile north, and I married a Philly gal kids grew up many years there, And love Hoagies and cheese steaks ,, Prior to the cheese whiz crap of course.
I lived all over the country and find it a joke when may places try and make them. Its not brain surgery and pretty simple but yet they screw them up.
The biggest mistake many make is the Roll. Its Italian Bread morons not hot dog buns. I live in Ohio and only place I found that comes close was Milano’s. But when I am desperate I eat Jimmy Johns, I did try Jersey Mikes as I knew knew him and ate his subs at the jersey shore when he started out, How ever what they now call Jersey Mikes is far from what he made. So all and all if I want a true Philly Hoagie or cheese steak I find a loaf of Italian bread and get the fixers and make my own. I also have a lot of heart burn with this idea of steam het subs and with Mayo,, literally.
Hey John! I’m grew up in Philly and can totally relate! I’m always shocked how many places mess up such a simple and delicious thing. If you give this “recipe” a try, let me know 🙂
To make a good photo, the meats, cheeses and vegetables are layered — Hoagie Pros wrap the meats and cheeses with one swipe of the knife around the veggies, so the Hoagie can be eaten by a working man with one hand.
Definitely a great tip for those eating their hoagies on the go!
I ate and loved hoagie sandwiches as a kid in the 1950s, but it was in western PA (Butler to be specific). The Hoagie Shoppe in Butler started in the 50s and is still going strong today — expended to three stores. Their best and most popular recipe was very similar to this Italian one. However, their self-baked rolls were not crispy on the outside and had a touch of sweetness in the dough. Delicious — and really missed now that I live near Seattle. By the way — the Butler, PA “Hoagie Shoppe” has a website and also a Facebook page with recipes and photos. They offer a variety of hoagie sandwiches. Thanks for the recipe.
You made me homesick! But, alas, living in South Florida, I have found it SO hard to match the quality of bread found back home in Philly!
that said, anxiously awaiting the opening of a Wawa market nearby…hopefully, they will be selling hoagie bread from Philly!
I wouldn’t count on having the same roll experience in Fl. as the rolls in Philly. It’s the water and the enzines in the air that give the bread it’s great aroma and taste. For a great hoagie, try this make the Italian sandwich with mayo on the roll instead of vin and oil. put hot and sweet pepers in and top it with cheese and bake it until the cheese melts
Your welcome
just outside of philly
I wouldn’t count on having the same roll experience in Fl. as the rolls in Philly. It’s the water and the enzines in the air that give the bread it’s great aroma and taste. For a great hoagie, try this make the Italian sandwich with mayo on the roll instead of vin and oil. put hot and sweet pepers in and top it with cheese and bake it until the cheese melts Here it is called a Italian grinder
Your welcome
just outside of philly
Ohhh….What a wonderful recipe, loved it so much, thanks for sharing ashley.
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.