How To Make Hoagie Sandwiches?

What meats are on an American hoagie?

• There are several different meat-and-cheese combinations generally offered in a hoagie shop, but the two most common types are American and Italian-style. An American-style sandwich often contains common luncheon meats such as bologna, ham, and salami.

What makes a sandwich a hoagie?

A hoagie is a bread roll sandwich piled high with deli meats, cheese, fixings and dressing, and is usually at least six inches long. An alternative explanation also has the name starting out as ‘hoggies,’ but this time because you had to be a hog to eat such a big sandwich.

What’s the difference between a hoagie and a sub sandwich?

A sub is made from a 24-or-so inch loaf, a hoagie from a loaf half that size, he says. Even if you slice that sub loaf into halves or quarters, it’s still a sub, according to Giglio. Al said you “had to be a hog” to eat the sandwiches, so he called them hoggies, which later became hoagies.

What are the key parts of a hoagie?

There are three basic components to any sandwich: the bread, the filling, and the spread or accompaniment. Each part contributes to making a sandwich greater than the sum of its parts.

What makes a hoagie different?

With a sub, the bread is a softer roll cut all the way through and the top is separated from the bottom of the roll. With a hoagie, a harder roll is preferred and the roll is split and the contents (generally the same) are stuffed into the roll and folded closed at the completion.

What’s the difference between a cheesesteak and a cheesesteak hoagie?

A cheesesteak hoagie is a cheesesteak with mayo lettuce and onion!” “A cheesesteak hoagie is the addition of lettuce and tomato onto the cheesesteak. You put together the bread, lettuce, tomato, cheese and then the steak. And then the onions if you want it,” he says.

What’s the difference between hoagies and grinders?

Cursory online research will tell you that each of these names has a distinct origin, with “hoagie” referring to a type of sandwich that was popular among Italian workers on Hog Island in Pennsylvania (get it?); “grinder” a slang term for dockworkers who were fans of a similarly structured sandwich; and the “sub” being

Why is it called a submarine sandwich?

Sub: An abbreviation of “submarine sandwich,” subs are called “subs” because they look like submarines. That toothsomeness got translated into “grinder,” since that’s what your teeth had to do to get through a bite.

What is on an American cold cut?

8 oz. of freshly sliced Ham, Bologna, and Cooked Salam. Top this meat loaded sandwich with your choice of our fresh toppings and quality cheeses.

What is a regular hoagie?

One of the most popular hoagies is the Italian or “regular.” This hoagie is filled with Italian ham and salami along with regular toppings. Some other hoagie variants include ham, tuna, roast beef, turkey, and just cheese plus all of the other traditional hoagie ingredients.

How much meat do you get from a hoagie?

You can stuff your Italian hoagies with as much meat and cheese as you like, but we’ve found that 1/4 pound of each meat and cheese above yields about two good-size, well-proportioned hoagies.

What is a traditional hoagie?

Thinly sliced ham, salami and Deli American combined with Italian dressing, lettuce, tomato and onion create a classic deli sandwich.

What makes a good sub?

A good subwoofer needs to have a very linear driver (which is expensive), an accurate and powerful amplifier (which is expensive), and a well designed and built cabinet (which is expensive). But cutting corners on any of these aspects is a false economy.

What do they call subs in New Jersey?

New Jerseyans love their food and the most popular sandwich in New Jersey is the Italian sandwich, although it’s not called the Italian sandwich, depending on what part of the state you live in, it is called the Hoagie, Hero, or Sub.

What states use the word hoagie?

In New York, a long sandwich is referred to as a hero because it’s so big, it takes a hero to eat it! Philadelphia, Pennsylvania, has its own term: hoagie. It probably started as a sandwich from the ’20s called a “hoggie” because it was so big you’d have to be a hog to eat one.

How to Build the Perfect Hoagie

All of the information you need to know about putting together the ideal hoagie, including TWO hoagie recipes. It entails more than just slapping some meat and veggies on a bun! Land O’Lakes provided sponsorship for this content. Thank you for your contribution to the success of my site and the brands I enjoy! When I was in high school, I worked at a convenience shop and deli in the tri-state region that was highly popular with the locals. Before I could begin working there, I had to complete a rigorous training program.

The most significant component of the training was sandwich manufacturing, which took several days to complete – far longer than the rest of the instruction, which was typically only a cursory review of the subject.

So, in a technical sense, I am a licensed sandwich maker.

You may be familiar with the term “submarine sandwich” or “grinder.” For those of us in the Philadelphia area, though, it is known as a hoagie, and it is as iconic to us as the Philly cheese steak – in fact, for most of us, it is the cheese steak’s identical cold counterpart.

Building the Perfect Hoagie: The Bread

Choosing the correct bread for your hoagie is a very straightforward process. If you want a roll that isn’t overly soft, look no further. It must be able to withstand a large amount of meat, cheese, vegetables, and other toppings. In the same spirit, it needs to be large enough to accommodate everything within. A crustier exterior of the roll may be preferred by some, but others like a chewier outer. Some people even enjoy sesame seeds. Crunchy crusts are preferable than chewy crusts in my opinion.

1. Unless you expressly request a particular flavor of bread, chewy tends to be the most popular choice at most places.
2. Do you gut the bread or don’t you gut the bread?
3. If you find yourself gutting your hoagie roll, you must stop immediately.
4. For those who want to make the real deal, however, they must leave all of the bread in its original location.
5. Don’t eat the guts of your hoagie.

Building the Perfect Hoagie: The Oil

Oil is optional, but I recommend that you do not omit it. Some establishments utilize nothing more than ordinary old vegetable or canola oil. Extra virgin olive oil, on the other hand, is required. Drizzle the oil over the bread softly so that it has time to soak and does not make the rest of your food greasy while you are eating.

Also, since we’re on the subject, some individuals prefer to put some mayonnaise on their sandwiches. That’s all up to you, but an excellent hoagie doesn’t require any more ingredients.

Building the Perfect Hoagie: The Cheese

Although oil is optional, I recommend that you do not dispense with it entirely. Plain vegetable or canola oil is used in some establishments. The extra virgin olive oil, on the other hand, must be used. Drizzle the oil on the bread softly so that it has time to soak and does not make the rest of your meal greasy. Also, while we’re on the subject, some folks prefer to put some mayonnaise on their bread after they’ve finished their sandwiches. However, a decent hoagie doesn’t necessitate the addition of a fried egg.

Building the Perfect Hoagie: The Meats

Choosing the meat for a hoagie is probably one of the most critical decisions you’ll make while putting up a tasty sandwich. As a primary meat, you want something that has a strong taste and is tender. It doesn’t matter if it’s roast beef, ham, turkey, or something else. Then you’ll need something a bit spicy to give the hoagie a little more depth of flavor. A decent salami or pepperoni is a delectable treat. Traditional Italian fare such as Genoa salami, soppressata, capicola, and pepperoni are recommended if you want to stay true to the cuisine as much as possible.

Despite the fact that I’d love some deli pepperoni, I have to settle for the turkey pepperoni, which is normally available in smaller pieces.

Building the Perfect Hoagie: Lettuce, Tomato, Onion, and Other Add-ins

Some individuals prefer to dress up their hoagies by adding things like arugula or arugula leaves. That’s fantastic. I enjoy the peppery flavor of arugula and believe it has potential. The only problem is that it can’t be your only source of green. You’re looking for something with crunch. The usual approach is iceberg lettuce, but I like romaine lettuce instead. In any case, make sure it’s shredded (it’s rather simple to achieve if you start with small julienne slices at the beginning). I’m from from Jersey, where we’re well-known for our luscious tomatoes.

1. If you live in the tri-state region and have the opportunity to obtain some over the summer and early fall, do do.
2. It is entirely up to you the variety of onion you use.
3. This is also true in this case.
4. To reduce the harshness of my onions, I soak them in water overnight.
5. Roasted red peppers, sweet peppers, spicy peppers, pickles, olives, and pepperoncini are some of the ingredients.
6. I truly believe you have the opportunity to have a good time here.

Building the Perfect Hoagie: The Extras

• In order to complete your hoagie, you can use oregano, salt, and pepper to season the sandwich. I also like to add a few dashes of red or white wine vinegar to the mix for extra flavor. Some individuals prefer to add additional ingredients such as grated Parmesan or even microgreens. Microgreens aren’t really a typical ingredient, but if you enjoy them, go ahead and use them. Also, I’d want to point out that I construct my hoagie in a slightly different manner than I would typically do when preparing it for myself or someone else. I did this to make it easier for me to show you everything by putting everything on each side of the bread. To stack everything into a single layer, you would normally stack each item one by one. Tomatoes are my favorite way to finish since they provide as a good top barrier to keep your fillings contained within the roll. That’s pretty much all, really! As previously said, it is a straightforward procedure, but you must pay close attention to the sequence in which you add each component, and quality is non-negotiable. Make every effort to obtain the finest of the best. At the deli counter, don’t be scared to inquire about possible recommendations. What kind of toppings do you prefer on your hoagie? Any absolute must-haves
• Amanda Powell is a writer who lives in New York City. Turkey hoagies made to perfection Preparation time: 10 minutes Time allotted: 10 minutes Coursedinner CuisineAmericanServings 1hoagie Calories602kcal

Turkey Hoagie

• 4 slicesLand O Lakes® Deli American
• 3ozpepperoni
• 3ozdeli turkey
• Lettuce, onion, sweet peppers, roasted red peppers, red wine vinegar, salt, pepper, oregano
• Tomato
• 1 hoagie bun, 1 12 tablespoonsextra virgin olive oil, 4 slicesLand O Lakes® Deli American, 3ozpepperoni, and 3 ozdeli turkey

For the Italian Hoagies

• 4 slicesLand O Lakes® Deli American
• 3ozpepperoni
• 3ozdeli turkey
• Lettuce, onion, sweet peppers, roasted red peppers, red wine vinegar, salt, pepper, oregano
• Tomato
• 1 hoagie roll, 1 12 tablespoonsextra virgin olive oil, 4 slicesLand O Lakes® Deli American, 3ozpepperoni, and 3 ozdeli turkey

For the Turkey Hoagie:

• Using a sharp knife, cut open the hoagie roll down its length. Cut only enough to allow you to fully open the roll without cutting all the way through. Lightly drizzle oil on either side of the loaf after it has been sliced
• Spread the cheese over the interior of the bread so that it completely covers it. Place the meats on top of the cheese and mix well. Add in the other ingredients in the order they are stated (be sure to just use a few drops of the vinegar), seal the hoagie, and cut it in half to serve two people each. Take pleasure in the moment

For the Italian Hoagie

• The roll should be cut lengthwise almost completely through, so that it may be opened easily while remaining intact
• Oil both sides of the bread with a little sprinkle of olive oil
• Spread an equal layer of cheese on top of the bread to seal it in. Layer the meats on top of the cheese, making sure that they cover the cheese equally. Place the lettuce, onion, peppers, and pepperporcini on top of the sandwich. Season the toppings with salt, pepper, and herbs before drizzling them with red wine vinegar to finish off the presentation. To ensure that all of the toppings are included, add the sliced tomatoes on top. Fold the roll in half and cut it in half. Enjoy

To make it easier to open, cut the roll lengthwise almost completely through so that it stays intact. On both sides of the bread, lightly sprinkle with the oil. Distribute the cheese on the bread in an equal layer; Make a layered structure with meats over top of the cheese to ensure that it is well covered. Place the lettuce, onion, peppers, and pepperoncini on top of the sandwich. Season the toppings with salt, pepper, and herbs before drizzling them with red wine vinegar to finish them off.

Finish by rolling the roll up and slicing it in half lengthwise.

Hot Hoagies

Preparation/Total Time: 15 minutes

Makes

This recipe makes 6 servings. Paula Hadley makes these broiled sandwiches for her family of ten out of a simple bottle of Italian salad dressing mix. The delicious herb taste comes from a package of Italian salad dressing mix. Cook from Forest Hills, Louisiana, explains how he makes his sandwiches: “I use their preferred mix of meats and cheeses and then serve them with chips and pickles.” Each and every time, they’re a big hit.” Photo courtesy of Taste of Home of Hot Hoagies recipe. Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.

Ingredients

• There are 6 portions Paula Hadley makes these broiled sandwiches for her family of ten out of a simple box of Italian salad dressing mix. The delicious herb taste comes from an Italian salad dressing mix packet. Cook from Forest Hills, Louisiana, explains how he makes his sandwiches: “I use their preferred mix of meats and cheeses and serve them with chips and pickles.” Each time, they’re a big hit. Taste of Home provided the photograph for this recipe. Even though we may be rewarded or earn an affiliate commission if you purchase something after clicking on one of our links, every editorial product is chosen independently. When this article was published, the ratings and pricing were accurate, and all goods were in stock.

Directions

1. In a small dish, combine the butter and salad dressing mix
2. Pour 1 tablespoon of the mixture into the center of each roll. Place one slice of meat, two slices of cheese, and another slice of meat on the bottom of each bun
3. Then replace the tops of the buns. Place each bun on a baking sheet and spread 1 tablespoon of the butter mixture on top of each bun. 6 inches from the heat source, broil for 2-3 minutes, or until the tops are lightly browned

Italian Subs (Hoagies or Submarine Sandwiches) Recipe – Food.com

Quick and simple, but oh, so delicious! This is a family favorite. Recipe20158 (my variant; read my evaluation above) is my preferred handmade Italian Dressing, however others in the family prefer shop purchased Italian Dressing. IN 18 MINUTES OR LESS SERVES:4

DIRECTIONS

• Open sub rolls should be toasted under the broiler until lightly browned. To assemble each roll, place 1 slice ham, 1 slice turkey (optional), 4 slices hard salami, 6 slices pepperoni, and 1-2 slices provolone cheese on top of each roll (covering both sides). Place the dish back under the broiler and continue to cook until the cheese is browned and bubbling. Remove from the oven and serve with Italian Dressing or mayonnaise on the side. Serve with tortilla chips and carrot sticks as an accompaniment.

RECIPE MADE WITH LOVE BY

“Easy and quick, but oh so delicious! This is a family favorite. Other members of my family like store-bought Italian dressing, while I prefer homemade (a modification of Recipe20158, which you can read about in my review online).

recipes

Considering that hoagies are the finest sandwiches, discovering the 20 Best Recipes for Hoagieswas a real treat. Classic Italian hoagies, beef and steak hoagies, pig hoagies, ham and cheese hoagies, vegetarian hoagies, and more may be found in this section of the menu. Make a list of your favorite hoagie recipes so you can whip them up whenever the need arises.

What is a Hoagie?

A hoagie is a huge sandwich cooked on a crisp bun that is loaded with Italian meats, cheeses, and other toppings and served with a side of fries. Italian dressing is frequently served on the side of the sandwich. National Hoagie Day is celebrated on May 5th. Make your favorite Hoagie sandwich from this list of the 20 finest hoagie sandwich recipes to commemorate the occasion. Alternatively, you might go to your favorite sandwich shop today and purchase one there. Use the hashtags NationalHoagieDay, HoagieDay, and RecipesForHolidays to post pictures of your hoagie on social media today.

-Unknown

The History of Hoagies:

Typically constructed on a crisp bun, a hoagie is a huge sandwich loaded with Italian meats, cheeses, and other toppings. The sandwich is frequently dressed with Italian dressing. National Hoagie Day is observed on May 5th. Make your favorite Hoagie sandwich from this list of the 20 finest hoagie sandwich recipes to commemorate the occasion! Alternatively, you may go to your favorite sandwich shop today and place an order there for lunch.

Use the hashtags NationalHoagieDay, HoagieDay, and RecipesForHolidays to post pictures of your hoagie on social media. In life, it’s like making a sandwich: the more ingredients you throw in, the better it gets. -Unknown

Fun Facts About Sandwiches:

• In 1992, the hoagie was designated as the official sandwich of Philadelphia
• Nonetheless, there is a distinction between a sub and a hoagie. Unlike a regular sandwich, a sub sandwich has softer bread and a roll that has been cut in the middle, creating a top and a bottom to the sandwich. A hoagie is produced by stuffing the fillings onto a tougher, split roll that has been split along the middle. A “hero” sandwich is a phrase that originated in New York. Clementine Paddleworth, a journalist for the New York Herald Tribune, wrote about a sandwich that was so huge that you had to be a hero to eat it in 1936. Submarine sandwiches are known as “grinders” in Pennsylvania, New York, and New England, whereas submarine sandwiches are known as “subs” throughout the rest of the country. A “muffaletta” is a hero or sub sandwich that dates back to 1906 and originated in New Orleans. The “po’ boy” is a dish that originates in New Orleans (1929). Martin Brother’s Coffee Stand began providing free sandwiches to striking streetcar workers (known as “poor lads”) in the early 1990s. A few recipes published in the 1960s had the first mention of “grilled cheese sandwiches.”

The Best Philly Style Italian Hoagies

This is the BEST Italian Hoagie recipe out there, and it’s ridiculously simple to prepare! This sandwich, which is made with the greatest hoagie buns, fresh vegetables, cherry pepper hoagie spread, and Italian hoagie meats, is bursting with flavor!

Italian Hoagie

For the time being, let’s speak about sandwiches. Are you a fan of the show? When it comes to sandwiches, I’m the sort of person who will gladly have one all day/every day – but my favorite kind of sandwich is a hoagie! An Italian Hoagie in the style of the Philadelphia Flyers is the greatest. Moreover, if you haven’t eaten one before, you’re in for a real treat. This delicacy was a childhood favorite of mine growing up in Philadelphia, and now I’m going to share with you the items you’ll need to create it in your own home.

What is a Hoagie?

In order to keep things simple, let’s speak about sandwiches. If so, what are your thoughts on the subject. When it comes to sandwiches, I’m the sort of person who will gladly have one all day/everyday – but my favorite kind of sandwich is a hoagie! An Italian Hoagie in the style of the Philadelphia Flyers they are the finest! Moreover, if you haven’t had one before, you are in for a real treat. In Philadelphia, I grew up eating this delicacy, and now I’m going to share the ingredients with you so that you may prepare it in your own home.

How to Make a Hoagie

You’ll need romaine lettuce, juicy tomatoes, red onion, provolone cheese, prosciutto, capicola, genoa salami, soprassata salami, red wine vinegar, dried oregano, olive oil, and spicy cherry pepper hoagie spread to put together this dish. You should be able to locate all of these ingredients at any grocery store, but if you have access to an Italian deli, it’s worth the extra effort to make the extra stop. For your information, this is theHot Cherry Pepper Hoagie Spread that I use. You’ll also need hoagie rolls for this recipe.

1. Sandwiches taste better when they are made with freshly baked bread.
2. It’s worthwhile to be picky about this.
3. It looks and tastes like a million bucks, yet it only takes 5 minutes to put together!
4. FIVE.
5. but still!
6. And what about the cleanup?
7. Is it enough to have one knife, a cutting board, and something to serve with?

I’m a firm believer in the use of paper plates. To be really honest, I ate mine right out of the parchment paper lining. Don’t feel obligated to dress up in a nice manner! Simply prepare them, eat them, and enjoy them! xoxo

More Italian Recipes:

• In order to create this dish, you’ll need romaine lettuce, juicy tomatoes, red onion, provolone cheese, prosciutto di Parma, capicola di Parma, Genoa salami, Soprassata salami, red wine vinegar with dried oregano, olive oil, and spicy cherry pepper hoagie spread. You should be able to get all of these ingredients at any grocery store, but if you have access to an Italian deli, it’s worth the extra effort to make the extra trip there. This is theHot Cherry Pepper Hoagie Spread that I use, just in case you were wondering: Along with hoagie rolls, of course! As with the previous items, if possible, purchase them from a bakery or an Italian deli. To make a good sandwich, fresh bread is essential. Any genuine hoagie aficionado understands that the first step in constructing a good sandwich is to start with a soft yet crusty bread basis to build on. It is worthwhile to be picky about this. Which of these aspects of this recipe do I really enjoy? Even though it looks and tastes like a million dollars, it only takes 5 minutes to prepare! Yep. FIVE. It’s a sandwich, I understand that. but nevertheless. So you can cook these crowd-pleasing, hearty hoagies for dinner, lunch or picnics while still having plenty of time to accomplish all of the other things you need to do in your life. In addition to that, there’s the cleanup. This is a doddle. How about a single knife and a cutting board, with a fork? To be really honest, I prefer paper plates. If I’m being completely honest, I ate mine off off the parchment paper. You are not required to dress in a formal manner. Simply prepare them, consume them, and enjoy them! xoxo

The Best Philly Style Italian Hoagies

The Best Philly Style Italian Hoagies are really simple to make and absolutely tasty! Preparation time: 10 minutesTotal time: 10 minutes CourseDinnerCuisineItalian

• 2 long Italian hoagie rolls
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar a quarter pound of prosciutto
• A quarter pound of capicola
• A quarter pound of Genoa salami
• A quarter pound of hot soprassata salami
• A quarter pound of sharp provolone cheese, thinly sliced
• One large tomato, thinly sliced
• A quarter cup of iceberg or romaine lettuce, shredded
• A quarter cup of hot cherry pepper hoagie spread
• A quarter pound of hot sopra

• Slice the rolls lengthwise, only cutting through half of them at a time. Remove the thick, puffy dough center of the bread from the pan and save it aside for later use. Remove the buns from the oven
• In a small bowl, whisk together the vinegar and oregano
• Gently drizzle in the oil, stirring constantly, to emulsify the mixture
• Serve immediately. Rolls should be brushed with a tiny amount of the oil/vinegar mixture before being layered with the cheese and meats. To assemble, layer the tomatoes, onions, lettuce, and peppers on top. Additional oil or vinegar can be drizzled on top before cutting into halves and serving.

Taking a photo and sharing it with me on Instagram@Bakerbynatureand by using the hashtag BakerByNature is a great way to get involved!

Reader Interactions

Photograph courtesy of Rachel Vanni/Tasting Table This sandwich is not for those who are easily intimidated. This Italian hoagie bun from Curtis Stone’sGwen in Los Angeles, which is stuffed with the salty cured meats that sandwich fantasies are made of and served with all of the necessary accompaniments, is pretty much our ideal lunch. With each bite, the garlicky pickled cherry pepper spread combines with the mayonnaise to produce a creamy, sweet, and rich taste that is unlike anything other.

And, despite the fact that each component has a distinct personality, you can still taste each and every one of them.

Hoagie Roll with Italian Sausage This Italian sub is piled high with cured meats, cheese, and herbs, then slathered in a pickled cherry pepper spread and drizzled with olive oil and red wine vinegar before being served out.

• Tasting Table photo by Rachel Vanni. Not for the faint of heart, this sandwich has a lot of meat. Served on an Italian hoagie bread from Curtis Stone’sGwen in Los Angeles and piled high with the kind of salty cured meats that make sandwich fantasies come true, it’s pretty much our notion of the perfect midday meal. A creamy, sweet, and rich experience with every bite is created by combining the garlicky pickled cherry pepper spread with mayonnaise. A few tangy drips of red wine vinegar from the vinaigrette help to cut through all the richness from the mayonnaise and cheese. And, despite the fact that each component has a distinct personality, you can still taste each and every one of them individually. Read ” Double Feature” to find out more. Curtis Stone, Gwen, Los Angeles, CA, provided the inspiration for the recipe. Hoagie Roll with Italian Sausage. This Italian sub is piled high with cured meats, cheese, and herbs, then slathered in a pickled cherry pepper spread and drizzled with olive oil and red wine vinegar to finish it off perfectly.

1. Preheat the oven to 400 degrees Fahrenheit. To make the pickled cherry pepper spread, follow these steps: All of the ingredients should be placed in the base of a small food processor. Repeat this process many times until the mixture is puréed but still has a lumpy consistency. Using a small mixing bowl, transfer the mixture and set it aside for later use. To make the red wine vinaigrette, follow these steps: In a medium-sized mixing bowl, add all of the ingredients (excluding the olive oil) and mix well. Gradually drizzle in the olive oil while whisking continually to ensure that the dressing emulsifies. Set aside the mixture after seasoning it with salt and pepper. Assemble the sandwich as follows: Toast the hoagie roll for 5 minutes on a sheet pan with cooking spray. Cut the roll in half lengthwise, but do not cut all the way through it. Using a pastry brush, apply mayonnaise to the top and bottom layers of the roll in a uniform layer, followed with the pickled cherry pepper spread. Spread the salami on the bottom half of the plate, followed by the mortadella, prosciutto, provolone, and tomatoes. Repeat with the other ingredients. Add the pepperoncini and sprinkle with the parsley, oregano, and rosemary before spreading the iceberg lettuce across the top of the salad. Using the red wine vinaigrette, drizzle over the salad and season with salt and pepper. Make a half-moon and serve it immediately

Calories per Serving	235
Total Fat	20.3 g
Saturated Fat	4.4 g
Trans Fat	0.0 g
Cholesterol	17.5 mg

Total Carbohydrates	7.9 g
Dietary Fiber	1.8 g
Total Sugars	2.8 g
Sodium	448.2 mg
Protein	6.2 g

Edamam’s best guess based on available ingredients and cooking methods is represented in the table above. It should not be construed as a substitute for the advice of a licensed professional nutritionist.

Big Ass Beach Hoagie

The scenario is as follows: If you’re going with a group, you’re probably going to the beach—or the park, or a music festival, or a campfire (?) You’ll need something you can prepare ahead of time that will hold up to the lengthy ride and impress your traveling companions, who are just bringing Swedish Fish and a bag of popcorn with them. Here’s how to solve the problem: Especially if you’re sitting in a beach chair, watching the waves crash on the sand, you’ll want to dig into this sandwich that looks like it came straight from your favorite Italian deli in the world (or the dogs scamper in the park etc.).

Just be sure you acquire a variety of cured and cooked meats for a variety of flavors and textures to enjoy.

However, if you purchase something via one of the shopping links provided below, we will receive a commission.

Ingredients

a total of 4 servings 1 head of iceberg lettuce1 tiny red onion1 tablespoon of mayonnaise 112cups pickled peppadew or pepperoncini peppers, plus 14 cup pickled pepper brine (optional). 1 cup canned mixed giardiniera or 4 dill pickle spears are substitutes for the giardiniera.

2/3 cup mayonnaise (optional) Kosher salt 116×4″ loaf sesame bread or other Italian hoagie bread (not included). 13 pound of thinly sliced cooked ham13 pound of thinly sliced mortadella thinly sliced soppressata (13 pound) 13 pound of sliced provolone peppercorns that have been coarsely ground

Hoagie Sandwiches on the Grill

It’s easy to clean up after this hearty meat-and-cheese sandwich, which is cooked on the grill for excellent taste.

Ingredients

• 8 soft hoagie buns (6 to 7 inches in diameter), divided 3/4 cup Dijon mustard-mayonnaise spread that is creamy
• A total of 8 provolone or mozzarella cheese slices (1 3/4 oz each), each sliced into 4 pieces
• 1 pound thinly sliced cooked turkey or chicken
• 1 medium green bell pepper, cut into tiny bite-size pieces
• 1/2 pound thinly sliced salami or summer sausage
• 1 pound thinly sliced cooked turkey or chicken

Steps

• 1Preheat a gas or charcoal grill to medium heat. Heavy-duty foil should be cut into 8 pieces (12×12 inches). Spread mustard-mayonnaise spread on the cut sides of the buns
• 2assemble the sandwiches by layering cheese, salami, turkey, and bell pepper on the bottom halves of the buns. Top with the top half of the buns. Sandwiches should be placed on aluminum foil. Using double-fold closures, tightly wrap each packet, leaving enough space for heat expansion
• 3Place packets on the grill to cook until hot. Cover the grill and cook for 8 to 10 minutes over medium heat, or until the chicken is well cooked. Allowing steam to escape from the packets should be done with caution.

Tips from the Betty Crocker Kitchens

• Tip 1: Lay out the ingredients for these hoagies and let visitors to assemble them themselves. Extra mustards, mayonnaise, and garnishes like as pickles and olives should be included. Wrap the sandwiches in aluminum foil and cook them according to package directions.

Nutrition

560 calories, 25 grams of total fat, 39 grams of protein, 43 grams of carbohydrates, and 7 grams of sugar

Nutrition Facts

Calories560 230 calories come from fat 25 g of total fat 39 percent of the population 12 g of Saturated Fatty Acids 61 percent of the population 1 gram of Trans Fat Cholesterol105mg 34 percent of the population Sodium1540mg 64 percent of the population Potassium360mg ten percent of the total Carbohydrates in total: 43 g 14 percent of the population Dietary Fiber2g9 percent of total calories Sugars7g Protein39g Vitamin A10 percent 10 percent Vitamin A10 percent 10 percent ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium constitutes 45 percent of the total.

45 percent of the population Iron accounts about 15% of the total.

Exchanges:

The following foods are included: 2 1/2 cups of starch, 0 fruit, 1/2 other carbohydrate, zero skim or nonfat milk, zero nonfat milk, zero milk, zero vegetable, zero very lean meat, zero lean meat, zero high-fat meat, zero fat, and zero sugar. * 2,000 calorie diet is used to get the percent Daily Values. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Steak Hoagie with Peppers and Onions

The steak hoagie, of course! Although some people refer to it as a cheesesteak, cheese is not totally necessary for a nice sandwich. Sauteed peppers, sliced and grilled steak, and a toasted bread with butter are all included.

Ingredients

1 1/2 pounds of sirloin steak, thinly cut. 1 small red pepper, thinly sliced 1 small green bell pepper, thinly sliced 1 tiny sweet onion, thinly sliced 1 medium sweet onion 2 teaspoons of melted butter Provolone cheese (four slices) 4 soft Hoagie rolls (optional). seasoning with salt and pepper

Instructions

1. 1 tablespoon of butter should be melted in a large pan over medium-high heat. Season with a touch of salt and pepper and then add the peppers and onions that have been cut. Cook the peppers and onions for 5-6 minutes, turning regularly, until the veggies are softened but not entirely caramelized, about 5-6 minutes total. The peppers should retain a slight crunch to them at this point. Add another tablespoon of butter and arrange all of the sliced steak in one layer in the skillet once you’ve removed the peppers and onions from the pan. Allow for 3-4 minutes of uninterrupted cooking time. Season the steak with a generous amount of salt and pepper. It’s preferable if the steak develops a thin crust, but it’s perfectly OK if it doesn’t. Cook for another 1-2 minutes, stirring constantly, until the meat is almost completely cooked through. Take the steak out of the griddle and wipe the skillet clean. Cut a hoagie bread in half and lightly butter or oil it on both sides before serving. Place the sliced side of the chicken on the skillet. Using a large amount of steak, peppers, and onions, form a hoagie-style sandwich on the opposite half of the skillet by folding it over. Reduce the heat to medium and continue to cook the bread until it is toasted. As soon as the steak and peppers are steaming, add the cheese if you’re using it
2. Remove the bread from the griddle and cover with a lid to ensure that the cheese melts thoroughly. then place a scoop of the steak and peppers on the hoagie sandwich and consume immediately

Here are a few other great Sandwiches!

• Recipes include: Skirt Steak Sandwiches with Lemon Parsley Mayo, Chorizo Breakfast Tortas, Lox Breakfast Bagel Sandwich, Garden Veggie Chickpea Salad Sandwich from Peas and Crayons, and Garden Veggie Chickpea Salad from Peas and Crayons.

Philly Italian Hoagie

The hoagie is Philadelphia’s version of a sub sandwich, only it’s even more delicious. It’s similar to an old-fashioned antipasto salad on a roll, thanks to the addition of Italian meats, cheese, veggies, and peppers. The importance of the roll cannot be overstated. If it becomes too thick, the tastes get muted. However, if it is too light, the entire item would get mushy. Crisp on the exterior and firm and chewy on the inside, the Philadelphia-style roll is the preferred choice. While Philadelphians may get their hoagies from Sarcone’s and Amoroso’s, those in the Washington, DC, region, such as Jim Shahin, have discovered an acceptable counterpart in the rolls at Banh Mi So 1 Sandwich Shop in the Eden Center in Falls Church, Virginia (703-534-1950).

In this recipe, the spices are divided into two sections.

Serve with potato chips, peperoncini or cherry peppers, and you’ll be transported to Philadelphia in no time.

Servings:1 – 2

1-2 servings were used in the testing.

Ingredients

• One 8-inch Italian roll (see notice at the top of the page)
• Extra virgin olive oil (two teaspoons), red wine vinegar (one and a half teaspoons), and salt (one-fourth teaspoon) 3/4 teaspoon oregano leaves (dried)
• 2 to 3 slices boiling ham (total weight: 2 ounces)
• 3 slices Genoa salami (total weight: 2 ounces)
• 3 slices hot capicola (total weight: 2 ounces)
• 3 slices mild provolone cheese (for a total of 2 ounces)
• 1/2 medium tomato, cut into three or four 1/4-inch slices, each sliced in half
• 1/2 medium onion, cut into three or four 1/4-inch slices, each cut in half
• 1/2 medium tomato, cut into three or four 1/4-inch slices, each cut in half
• 1 medium onion, thinly sliced
• 1/8 medium onion, thinly sliced 1 tablespoon chopped spicy or sweet crushed cherry peppers
• 1/2 cup shredded iceberg lettuce
• 1 tablespoon minced garlic
• 1 teaspoon freshly ground black pepper (optional)

Directions

Using a sharp knife, slice the roll lengthwise, stopping just short of cutting through it (so the halves are attached). 1 teaspoon of the oil and 1/2 teaspoon of the vinegar should be used to brush the interior surfaces. Spread an eighth teaspoon of salt and one-fourth teaspoon oregano over the surface of the dish. Layer the slices of ham along the length of the roll, followed by the salami, then the capicola, and finally the provolone cheese on top of the ham and salami. In order for the cheese to lay flat, it may be necessary to split the block in half.) Place the tomato halves next to each other on both sides of the roll, so that they are touching.

Crush the cherry peppers and distribute them down the length of the sandwich.

Using the remaining teaspoon of oil and the remaining teaspoon of wine vinegar, drizzle them along the length of the hoagie.

Cut the sandwich in half to make it easier to consume.

Recipe Source

Jim Shahin, a columnist for Smoke Signals, shares his thoughts. Bonnie S. Benwick put the product through its paces. Questions on food can be sent to the Food Section through email. If you have any food-related inquiries, you may send them to [email protected].