Philly-Style Italian Hoagie
Capicola, cooked salami, Genoa salami, pepper ham, and provolone with oil, vinegar, and oregano on a real hoagie roll.
EasyPrep: 10 minCook: 0 minServes 4Stovetop
Ingredients
- ●4 good hoagie rolls
- ●1/4 lb capicola, sliced thin
- ●1/4 lb cooked salami, sliced thin
- ●1/4 lb Genoa salami, sliced thin
- ●1/4 lb pepper ham, sliced thin
- ●8 slices provolone cheese
- ●Shredded iceberg lettuce
- ●2 tomatoes, thinly sliced
- ●1 white onion, thinly sliced
- ●Extra virgin olive oil
- ●Red wine vinegar
- ●Dried oregano
- ●Smoked paprika
- ●Kosher salt
- ●Black pepper
- ●Optional: hot pepper relish, banana peppers, or sweet peppers
Assembly
- 1.Slice your hoagie rolls open lengthwise.
- 2.Layer the meats: capicola, cooked salami, Genoa salami, and pepper ham. Spread them out so you get a bit of each in every bite.
- 3.Layer the provolone cheese on top of the meats.
- 4.Add shredded iceberg lettuce, thinly sliced tomatoes, and thinly sliced white onion.
- 5.Add hot pepper relish, banana peppers, or sweet peppers if you like some heat or sweetness.
- 6.Drizzle with olive oil and red wine vinegar.
- 7.Season with oregano, paprika, salt, and pepper.
- 8.Close it up and slice in half. The oil and vinegar will soak into the bread — that's the point.
Photo coming soon
The Story
“I worked at Lee's Hoagie House in and around Philadelphia for five years, so I know how to build a proper Italian hoagie. The key is the meat lineup — capicola, cooked salami, Genoa salami, pepper ham, and provolone — and the oil and vinegar dressing on the meat and vegetables. That dressing is what makes a Philly hoagie a Philly hoagie. Don't skip it. And like everything else on this site, the bread matters more than anything — find the best hoagie rolls you can.”