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When we want a quick bite for lunch we grab a few Philly style Italian hoagies. They take no time at all to make and are absolutely packed with great flavor. And a bit of a kick. This is the perfect sandwich. Sometimes I stick to the ‘original’, using fine deli meats and fru-fru cheese. And sometimes I just grab whatever is in the meat drawer. The key to this hoagie is the dressing.
I often find myself making Philly style Italian hoagies for Anita’s lunch. It holds up well to bouncing around in a lunch cooler. To keep the bread from getting soggy I insulate the bread by making sure that the dressing and the spicy relish are in between the meat and cheese and not directly touching the bread itself. Boom, problem solved!
I also love topping this sandwich with spicy hot giardiniera. That’s a sandwich!
Also try my slow cooker cheesesteaks.
Philly Style Italian Hoagies
- 1 tablespoon red wine vinegar
- ½ tablespoon dried oregano
- 2 tablespoons olive oil
- 2 hoagie rolls
- 4 ounces prosciutto
- 4 ounces capicola
- 4 ounces genoa salami
- 4 ounces hot soprassata salami
- 4 ounces provolone cheese sliced thin
- 1 large tomato sliced thin
- 1 small onion sliced thin
- ¼ cup iceberg lettuce shredded
- ¼ cup hot pepper spread or relish
- Whisk together the vinegar and oregano in a small bowl.
- Continue whisking while slowly adding the olive oil.
- Slice the rolls horizontally and remove the bread from the center.
- Spread half of the vinegar mix over the inside of the rolls.
- Add the meats, cheese, onion, lettuce and pepper spread.
- Drizzle with the remaining vinegar mix and serve.
Nutritional values are approximate.