Looking for a two-handed, napkin needed meal that truthfully, one person probably shouldn’t (but will) finish alone? This is it.
The Italian Hoagie… I like to think being from the Northeast part of America, I know a thing or two about the sandwich known as the sub. Or hoagie, if you are from Philly. So much so that when we travel to other parts of the nation, we often put our (annoying) noses up at their versions of this bite into history and tradition. Truth is, they probably just haven’t had a hoagie like we make them back home. One, they have to be huge. Not some 6-inch miracle food that can help you drop 50 pounds. No, I’m talking two-handed, napkin needed meals that truthfully, one person probably shouldn’t (but will) finish alone. They need a variety of meats, peppers, and a pile of lettuce all wrapped together on a fresh Italian roll.
This version was calling to me. I wanted all the joy of an Italian hoagie in a bad sort of way one night. But coming home I was struck with a little more inspiration and desire to turn this grab and go diner into something a little more. I fired up the griddle and got to work making the grilled Italian. A copy-cat version of my hometown’s (growing) local sub shop’s hit.
Yeah, these are real hoagies. Not just wimpy subs.
Looking for more, real-deal, two-handed sandwich superstars? Yeah, we got this. Try these out!
- Blackened Swordfish Sandwich
- Leftover Smoked Turkey Sandwich
- Fried Pork Chop Sandwich with Rosemary Truffle Aioli
If you’ve tried my Grilled Italian Hoagie Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- Extra virgin olive oil
- 1/2 lbs ham
- 1/4 lbs genoa salami
- 1/4 lbs hot capicola
- 1/4 lbs prosciuttini
- 1/4 lbs Provolone Cheese
- 1/2 sweet pepper sliced
- 1/2 onion sliced
- fresh Italian hoagie rolls split down the center
- 1/2 teas oregano
- 1 to mato sliced
- sweet and hot peppers drained
- 1/4 head iceberg lettuce chopped thin
- Preheat your griddle or large skillet over medium heat. Swirl a tablespoon of olive oil over the pan to coat. Sweat the peppers and onions in the pan, about 5 minutes. Slide them off to the side.
- Toss in the meats, (more or less depending on how many sandwiches you are making), one layer at a time, to brown a bit and heat through. Slide them off to the side as they warm up and toast. Repeat until your pan is a joyous mix of grilled meats.
- Open the buns and sprinkle a bit of extra virgin olive oil over each. Season with oregano, salt and pepper. Line the rolls with the cheese. Divide up the meats, onions, and peppers among your rolls.
- Top each with sweet and hot peppers, tomato slices, and large piles of fresh iceberg lettuce.
- Grab a bag of salty potato chips, and serve.