When it comes to Italian hoagies, growing up near authentic sub shops made a lasting impression. And one such one rolled the cured meats across the griddle before piling them into a soft roll for a spicy grilled Italian hoagie. It’s a twist on classic hoagie recipes and one you’re going to love!
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.
A classic hoagie recipe starts with a perfect roll, a selection of Italian cured meats, and the light touch of lettuce. It’s more meat than not and certainly isn’t a diet trend.
For this version, we’re calling on how a famous sub shop makes their grinders by rolling the meats across the griddle top to quickly heat and sear them. This adds a texture to the meat and rich warmth. It makes the spicy cured salami and meats crisp and talks the cold sandwich to a whole new level.
What you need
- Extra virgin olive oil
- Cured meats – ham, genoa salami, hot capicola (this salty thinly cured pork packs a little bit of heat), prosciuttini (thin sliced peppered ham)
- Provolone Cheese
- Sweet pepper and onion
- Fresh Italian hoagie rolls – these are best right from a bakery
- Dried oregano
- A fresh tomato
- Sweet and hot peppers – you can find these in glass jars in the condiment aisle at the market.
- Crisp iceberg lettuce
How to make this Italian hoagie recipe
Start by sweating down the onions and peppers. Allow them to saute until they are soft. You can do this on a griddle, flat top grill, or a cast iron pan.
Add all the deli meats to the hot cook surface just to heat through and sear.
Then, make sure your rolls are split and drizzle with olive oil and layer on the cheese.
Finally, assemble the sandwiches by adding on the meats and peppers, lettuce and tomatoes.
You’ll want to serve these immediately so that everything is hot and fresh.
- Feel free to subsitute a variety of Italian cold cuts and deli meats for the layers. Almost combination works!
- Don’t skimp on the rolls. They wont hold up to the oil and get too soggy and fall apart.
- Some people like a little red wine vinegar mixed in with their oil. Give it a try for the extra acidity on this recipe.
- Also, if you feel like living on the edge, skip the oil and use mayo. Just don’t tell anyone from Philly you did this.
- Make it authentic with a quick sprinkle of driend oreagno on top.
- Look for Amoroso rolls for a true Italian hoagie recipe.
Fun tidbit: Hoagie is a regional term for a sub sandwich, based on the length and shape of the roll. It’s markedly from Philadelphia with roots there as divisive as cheesesteaks. Other terms (but arguably, not the same sandwich) would be hero, submarine sandwich, grinder, or even spuckie (thanks, Wikipedia).
How to store & reheat
Leftovers are best kept disassembled with the meats wrapped and stored in the fridge in their own container and the chopped veggies in another. When ready to eat the leftovers, simply reheat the meats on the griddle top.
Alternatively, you can tightly wrap assembled Italian hoagies in foil and store in the fridge until ready to eat. They are best eaten within 2 days as the bread will get soggy from the oil.
More sandwich recipes you’ll love
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Grilled Italian Hoagies
- Extra virgin olive oil
- ½ lbs ham
- ¼ lbs genoa salami
- ¼ lbs hot capicola
- ¼ lbs prosciuttini
- ¼ lbs Provolone Cheese
- ½ sweet pepper sliced
- ½ onion sliced
- fresh Italian hoagie rolls split down the center
- ½ teas oregano
- 1 tomato sliced
- sweet and hot peppers drained
- ¼ 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.