Italian Pork Hoagies Recipes

THE BEST PHILLY STYLE ITALIAN HOAGIES

Steps:

• Slice the rolls lengthwise, cutting only half way through. Remove the thick, fluffy dough center of the bread and discard it. Set rolls aside.
• In a small bowl whisk together the vinegar and oregano; slowly add in the oil, whisking as you pour to emulsify the mixture.
• Drizzle a small amount of the oil/vinegar mixture on the rolls, then layer the cheese and meats.
• Top with the tomatoes, onions, lettuce, then peppers. Drizzle with additional oil/vinegar, cut in half, and serve!

ITALIAN PORK HOAGIES

Steps:

• Place bottom and top halves of buns, cut side up, on an ungreased baking sheet. Spread pizza sauce on the bottom half of each bun. Top with pork; drizzle with salad dressing. Sprinkle with cheese. , Bake at 350° for 5-10 minutes or until cheese is melted and tops of buns are lightly toasted. Replace bun tops.

BAKED ITALIAN HOAGIE RECIPE

Steps:

• Preheat the oven to 350 degrees. Place the rolls into a 9" x 13" baking pan, open-side up.
• Bake the rolls for 5 minutes and remove from oven.
• Place 3 folded slices of capicola hot ham onto the bottom of each roll.
• Add a layer of 3 folded pieces of salami onto the sandwiches.
• Divide the sliced banana peppers between the 6 sandwiches.
• Fold each slice of provolone cheese in half to break into two pieces and place on top of the banana peppers.
• Return the pan to the oven and bake for 20 minutes. Serve immediately with Italian dressing.

SLOW COOKER ITALIAN BEEF HOAGIES

Steps:

• Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle beef with salt, Italian seasoning and pepper; cook 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker.
• Add broth to skillet, stirring to loosen brown bits from bottom of skillet; pour over beef in slow cooker. Pour undrained tomatoes over beef. Cook on LOW 8 to 10 hours or HIGH 4 to 6 hours, until beef is very tender. Remove beef from slow cooker and shred with two forks; return to slow cooker.
• To serve: Place 2 pieces of cheese on bottom of each roll. Top evenly with shredded beef, giardiniera and peppers. Serve with cooking juices for dipping, if desired.

FAST ITALIAN PORK HOAGIES

Steps:

• Place pork in a resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. In a skillet, cook the strips over medium heat until no longer pink; set aside. Meanwhile, place open sandwich buns on a baking sheet. Spread pizza sauce on the bottom half of each bun. Top with pork strips, cheese and onions. Bake at 350° for 5 minutes or until cheese is melted and bun is lightly toasted.

ITALIAN SLICED CHICKEN AND PORK HOAGIE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.
• Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.
• Pulse the giardiniera in a food processor until finely chopped.
• Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
• In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.