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Are you searching for the best ever submarine hoagie recipe? Don’t you feel like eating a Philly-style submarine sandwich for that lunch or maybe for eating while watching a game day? The favorites deli meats and cheese along with fresh vegetables make this hoagie full of wonderful taste from top to bottom. This is the best of all worlds at its best: it’s crispy fresh lettuce, tomatoes, cucumbers, cheeses and in between the tang of Italian dressing. Here is how you can prepare the best submarine hoagie right in your comfort of your home.
Items needed in Making the Delicious Hoagie
- Hoagie Rolls: 4 large, fresh hoagie rolls
- Sliced Genoa Salami: 6 oz
- Sliced Ham: 6 oz
- Sliced Capicola: 4 oz
- Sliced Provolone Cheese: 8 slices
- Shredded Iceberg Lettuce: 2 cups
- Sliced Red Onion: 1 medium onion, thinly sliced
- Sliced Tomatoes: 2 large tomatoes, sliced
- Sliced Pickles: ½ cup dill pickles
- Olive Oil: 2 tablespoons
- Red Wine Vinegar: 1 tablespoon
- Dried Oregano: 1 teaspoon
- Salt and Pepper: To taste
- Hot Cherry Peppers: ¼ cup – sliced (optional for spiciness)
- Mayonnaise: 4 tablespoons reserve some of it for a creamy feel or texture.
- Dijon Mustard: 4 teaspoons or for that fabulous mouth-puckering taste.
- Banana Peppers: ½ cup (optional)
How to Prepare Your Submarine Hoagie
1. Prepare Your Hoagie Rolls
2. Layer the Deli Meats
3. Add the Cheese
4. Layer the Vegetables
5. Season and Dress the Hoagie
6. Optional Creamy Additions
7. Assemble the Hoagie
8. Cut and Serve
Expert Tips For Perfect Submarine Hoagie Sandwich
What Goes Well With a Submarine Hoagie
1. Classic French Fries
2. Potato Salad
3. Coleslaw
4. Pickle Spears
5. Chips and Salsa
Submarine Hoagie Ingredient Substitution
Meats:
Cheese:
Vegetables:
Dressing:
Rolls:
How this Submarine Hoagie Recipe Better
As a result to make this sandwich to look, taste and feel like it has originated from Genoa region then the blend of meats used in making this sandwich involves Genoa salami,ham and capicola. To reduce the density of the rich meats, items such as lettuce and tomatoes are added as part of the vegetables. Plus there is also the addition of red wine vinegar and olive oil and this really gives a tangy, savory kind of taste in the hoagie.
Furthermore, putting into use provolone cheese has the precise creaminess that it makes to offer without conflicting with other ingredients. Combined with endorsement and with flavoring the result is greater than the sum of ingredients and this submarine hoagie is not just a sandwich anymore.
See Also: Halo Ice Cream Recipe A Guilt-Free Treat
Final Word
Contrary to most of the basic hoagies which usually get soggy and tasteless, this version of the hoagie remains crunchy and stays ever tasty because of intentional layering and the use of freshness. The end product is a sandwich that is as satisfying as the accumulation of convergence of all different layers of spices in every given bite.
Have a perfect sandwich when preparing this Philadelphia-Style Submarine Hoagie dish in your kitchen and home! In this simple dish guide, you’ll learn how to concoct a sublime submarine hoagie with only a handful of supermarket products and a little bit of time in the kitchen.
Ingredients
- Hoagie Rolls: 4 large, fresh hoagie rolls
- Sliced Genoa Salami: 6 oz
- Sliced Ham: 6 oz
- Sliced Capicola: 4 oz
- Sliced Provolone Cheese: 8 slices
- Shredded Iceberg Lettuce: 2 cups
- Sliced Red Onion: 1 medium onion, thinly sliced
- Sliced Tomatoes: 2 large tomatoes, sliced
- Sliced Pickles: ½ cup dill pickles
- Olive Oil: 2 tablespoons
- Red Wine Vinegar: 1 tablespoon
- Dried Oregano: 1 teaspoon
- Salt and Pepper: To taste
- Hot Cherry Peppers: ¼ cup – sliced (optional for spiciness)
- Mayonnaise: 4 tablespoons reserve some of it for a creamy feel or texture.
- Dijon Mustard: 4 teaspoons or for that fabulous mouth-puckering taste.
- Banana Peppers: ½ cup (optional)
Instructions
1. Prepare Your Hoagie Rolls
2. Layer the Deli Meats
3. Add the Cheese
4. Layer the Vegetables
5. Season and Dress the Hoagie
6. Optional Creamy Additions
7. Assemble the Hoagie
8. Cut and Serve
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