Grilled Italian hoagies take cold cuts and put them to work. Fresh off the griddle, toasted and ready to be devoured these subs are a classic - and fan favorite every time.
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.
Notes
Feel free to use a variety of deli meats in addition to the ones mentioned above like çΩ salami, prosciutto, mortadella, and pepperoni.Use pepperoncini peppers if you cant find a mix of sweet and hots. Don't have a griddle but want to heat the whole sandwich? Make baked Italian hoagies by putting them in an oven preheated to 350F before putting the lettuce, tomatoes and peppers on top. Allow them to bake until headed through and the cheese is melted, about 10 minutes before removing from the oven and putting on the toppings.