Giant Hoagie Recipes
SUPREME HOAGIE
This hoagie reigns supreme with the combination of Boar's Head Ovengold® Turkey Breast, Low Sodium Deluxe Roasted Beef and Low Sodium Deluxe Ham.
Provided by Food Network
Categories main-dish
Time 5m
Yield 1 Serving
Number Of Ingredients 12
Steps:
- Place opened roll onto a clean work surface. In a small bowl, combine olive oil, vinegar, and basil. Drizzle the vinegar mixture on the inside top half of the roll. On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, tomato, onion, peppers, and pickles. Crown with the top roll.
GIANT HOAGIE SANDWICH
Provided by CookEatShare Cookbook
Number Of Ingredients 11
Steps:
- Slice the French bread 3 or possibly 4 times, lengthwise. I use a spoon to spread on the mustard and mayonnaise and layer on the ingredients. Use a package of long wooden picks (about 8 inches long) and place these about every 1 1/2 inch throughout the sandwich to hold it together.These picks can be decorated with pepperoni slices and olives. An electric knife works great to slice this when ready to serve. It looks good on a large platter with garnish and relish on the sides. It is several inches tall and will feed several people.
Nutrition Facts : ServingSize 273 g, Calories 275, Fat 12.77 g, TransFat 0.02 g, SaturatedFat 4.24 g, Cholesterol 16 g, Sodium 354 g, Carbohydrate 32.26 g, Fiber 3.3 g, Sugar 9.81 g, Protein 9.38 g
GIANT HOAGIE
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 8 to 16 servings
Number Of Ingredients 23
Steps:
- For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl.
- For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined.
- For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper.
- Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side.
- Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers.
- Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.
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- Prep your veg! Cut 1 head of iceberg lettuce in half through the core. Peel off flimsy outer layers. Reserve one half for another use (perhaps this Iceberg Salad with Italian Dressing?). Cut remaining half in half again through the core (so you have two quarters), then thinly slice crosswise to create shreds. Peel ½ small red onion and cut in half through the root. Thinly slice each wedge lengthwise so that you make wispy arcs. Cut 1½ cups pickled peppadew peppers in half.
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