Anita and I recently returned from the Pittsburgh, PA area. Anita was there for a conference, and I was there for food. Right down the street from our hotel was Pizza Bella. They made the most amazingly good Italian hoagie that as soon as we returned home I had to make hoagies. And here it is in all of its glory. Great meats, cheese, and fresh toppings, all with a fantastic dressing.
I hope I never have to decide between which is my favorite: hoagies or muffulettas. They are both fantastic sandwiches, both with a lot of Italian influence in the ingredients. One thing is for sure, though. The next time we are in the Pittsburgh area we’ll swing by Pizza Bella and grab more hoagies.
Also try my other version of hoagie dressing and my Italian grinders. And my Philly style Italian hoagies are great too!
For the hoagie
- 4 12 ” Hoagie rolls
- ½ pound deli ham thinly sliced
- ½ pound capicola thinly sliced
- ½ pound Genoa salami thinly sliced
- ½ pound Provolone cheese
- Hoagie dressing from below
- 4 cups iceberg lettuce shredded
- 2 tomatoes sliced thin
- 1 medium white onion sliced thin (soak in cold water first if desired)
- Hot peppers or sweet
For the hoagie dressing (makes enough for 4 or more hoagies)
- ½ cup water
- ¼ cup white vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- ⅓ cup olive oil
- ¼ cup sugar
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- ground black pepper to taste
For the hoagie
- Preheat oven to 350 F.
- Slice bread rolls horizontally. Do not cut all the way through.
- Brush insides of bread with dressing. Add meats and cheese.
- Wrap in foil and place in oven for 12 minutes or until hot and the bread is a little crunchy.
- Remove from foil. Add remaining ingredients, plus a little more of the dressing.
For the hoagie dressing
- Whisk together all ingredients.
Nutritional values are approximate.