Giant Hoagie

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Recipe courtesy ofTrisha Yearwood

Total: 30 min Cook: 30 min

Yield: 8 to 16 servings

Level: Intermediate



  • 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 


  • 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.

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