The Whole Hog Hoagie

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min

Yield:
36 servings
Level:
Easy

Ingredients
  • One 3-foot loaf soft Italian bread
  • Roasted Red Pepper Spread, recipe follows
  • 8 ounces thinly sliced boiled ham
  • 8 ounces thinly sliced mortadella
  • 8 ounces thinly sliced salami
  • 8 ounces thinly sliced provolone
  • 3 cups shredded romaine lettuce
  • 2 cups shredded radicchio
  • 2 cups sliced tomatoes
  • Quick-Pickled Zucchini, recipe follows
  • Roasted Red Pepper Spread:
  • One 16-ounce jar roasted red peppers, drained
  • 1 1/2 cups mayonnaise
  • 1/4 cup red wine vinegar
  • 2 teaspoons dried oregano
  • Pinch red chile flakes
  • 2 cloves garlic
  • Quick-Pickled Zucchini:
  • 2 cups distilled white vinegar
  • 3 tablespoons kosher salt
  • 2 tablespoons yellow mustard seeds
  • 2 teaspoons red chile flakes
  • 6 sprigs fresh dill
  • 4 cloves garlic, thinly sliced
  • 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
  • 1 small red onion, halved and sliced into thin half-moons
Directions
  • Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side.

Roasted Red Pepper Spread:
  • Put the red peppers, mayonnaise, vinegar, oregano, red chile flakes and garlic in a food processor and pulse to combine well.

Quick-Pickled Zucchini:
  • In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.

  • Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.

  • Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

  • Yield: 2 quarts

  • Special equipment: 2 quart-size mason jars


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