Giant Hoagie
- Level: Intermediate
- Yield: 8 to 16 servings
- Total: 30 min
- Active: 30 min
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
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.