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Sunday, August 22, 2010

Italian hoagie

Italian Hoagie
1 long Italian roll, split and sprinkled with olive oil
3-4 oz. assorted thinly sliced Italian lunch meats (Genoa salami, capicola, prosciutto, mortadella, etc.—the first two are very important!)
3-4 thin slices provolone cheese
a handful each of thinly sliced tomato, lettuce, onion and pickled hot peppers
olive oil, oregano, salt, pepper
Sprinkle the split roll with oil then layer in the meats and cheese. Top with the tomatoes, onion, lettuce and hot peppers. Sprinkle with more olive oil and shake on salt, pepper and oregano.

Technically, this serves one person, but they are huge, and people often
share them, especially if they are watching their waists.

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