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Easy Italian hoagies are the ultimate crowd-pleasing recipe! Deli meats, cheeses, hot cherry pepper spread, and veggies fill long rolls, and create the most delicious sub. This recipe is inspired by the hoagie sandwiches I grew up eating at hoagie shops in and around Philly!
Italian Hoagie: The Ultimate Submarine Sandwich
Although I now call the Hudson valley home… I’m originally a PHILLY girl! I spent my entire childhood there and lived there well into my 20’s. And while my time living there didn’t turn me into a Philly sports team fanatic… it did turn me into a Philly food fanatic.
Philly has the best tomato pie, meatball subs, sausage and peppers, and of course, Italian hoagies! Between the cities Italian immigrant history – and population – Philadelphia has a vibrant Italian-American food scene.
Inspired by Famous Hoagie Shops
Philly has so many famous hoagie shops… but Ricci’s hoagies, Jack’s Place, and Lee’s hoagie house are my family’s favorite spots. But honestly, you can even get a fine hoagie at wawa or Primo hoagies. When I lived there, I had no need to have a “recipe” to make my own.
But after moving, I realized there is a true art to making a killer Italian sub. With no hoagie shops anywhere near my new home, I set out on a mission to create the most delicious submarine sandwich ever! Below are my tips and tricks!
What is an Italian Hoagie?
- In the simplest terms, a hoagie is a sandwich made on a long roll.
- Traditionally, workers filled them deli meats, cheeses, lettuce, tomatoes, onions, and peppers.
- You can use one variety of deli meat, or you can use a few different ones like I do.
- Some people prefer a dry sub, while others like mayo, olive oil, cherry pepper spread, or vinegar.
- Many people argue a classic sub is best dry or with a little olive oil. But personally I grew up eating them with olive oil, vinegar, and cherry pepper spread. So that’s what I suggest. You can adapt this to suit your taste buds!
Make the BEST Italian Hoagie Sandwiches: Ingredients
- Long Rolls: The best hoagie starts with the best bread! You’ll need to use long rolls for this recipe. If you’re in Philly, grab rolls from Corrpolese hoagie rolls or Amoroso’s rolls. If you’re not, you can order long rolls online or check out your local Italian market/Italian bakery.
- Deli Meats: I use a combination of prosciutto, capicola, genoa salami, and soprassata salami. You can use ham instead of prosciutto if desired. And cut down on the meat portions for thinner subs. I like to ask my grocer to slice the deli meats and cheeses extra thin.
- Cheese: Thinly sliced provolone cheese is a must! I don’t suggest subbing this for another variety of cheese.
- Veggies: Romaine lettuce, juicy tomatoes, and onions. I use red onions, but you can use white or yellow onions.
- Dressing: Red wine vinegar, dried oregano, olive oil, and hot cherry pepper spread. This is the Hot Cherry Pepper Spread I use. You can order it online or look for it at your local grocery store or Italian grocery store.
Hog Island: Hoagie History
- Growing up in Philly, I heard lots of stories on how and where hoagie sandwiches originated. After some research, I’ve found that the most widely accepted version involves a shipbuilding yard, known as Hog Island.
- During Hog islands prime, it employed over 36,000 people. Many of these people were Italian immigrants.
- For lunch, the Italian workers often brought long rolls filled with deli meats and cheeses. They also added vegetables like lettuce, tomato, onion, and peppers.
- Obviously these delicious sandwiches attracted attention from co-workers, and they started calling them “the Hog Island sandwich”. Over time, the Hog Island sandwiches earned the nickname of “hoggies”.
Italian Hoagie Recipe
Ingredients
- 1 Tablespoon red wine vinegar optional
- 1/2 teaspoon dried oregano
- 2 Tablespoons Italian olive oil
- 2 long Italian hoagie rolls
- 1/4 lb prosciutto
- 1/4 lb capicola
- 1/4 lb genoa salami
- 1/8 lb hot soprassata salami
- 1/4 lb sharp provolone cheese, thinly sliced
- 1 large juicy ripe tomato thinly sliced
- 1 small onion red or white, thinly sliced
- 1/2 cup iceberg or romaine lettuce finely 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!
Ohhh….What a wonderful recipe, loved it so much, thanks for sharing ashley.
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
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.
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 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 🙂
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.
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.
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!
This is yum!!!
Thanks, girl! One of my favorite “recipes”.
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 🙂