Giant Hoagie

Recipe courtesy of Trisha Yearwood
Show: Trisha's Southern Kitchen | Episode: Trisha's Open House Tailgate
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Total:
30 min
Active:
30 min
Yield:
8 to 16 servings
Level:
Intermediate

Ingredients

Basil Mayo:
  • 1 cup packed fresh basil leaves
  • 5 cloves garlic 
  • 2 cups mayonnaise
  • 2 tablespoons lemon juice 
  • Kosher salt 
Red Wine Dressing:
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon red pepper flakes 
  • 2 tablespoons honey 
  • 1/4 cup olive oil 
  • Kosher salt and freshly ground black pepper 
Hoagie:
  • 4 heads romaine, finely shredded
  • 2 red bell peppers, very thinly sliced
  • 2 yellow bell peppers, very thinly sliced
  • Kosher salt and freshly ground black pepper
  • One 6-foot hoagie roll 
  • 4 pounds spicy capicola, sliced
  • 4 pounds mortadella, sliced 
  • 4 pounds genoa salami, sliced  
  • 1 pound provolone, sliced 
  • 12 Roma tomatoes, sliced 
  • 2 cup sliced green olives 
  • 2 cups sliced pepperoncini 
  • 2 cups sliced roasted peppers 
Giant Hoagie

Directions

For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl.

For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined.

For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper.

Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side.

Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers.

Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.