The Whole Hog Hoagie Recipes

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REAL ITALIAN HOAGIE



Real Italian Hoagie image

More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!

Provided by CHRISSYG

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons red wine vinegar
1 tablespoon dried oregano
1 tablespoon olive oil
4 hoagie rolls
1/4 lb prosciutto di Parma, thinly sliced
1/4 lb capicola, thinly sliced
1/4 lb genoa salami or 1/4 lb soprassata salami, thinly sliced
1/4 lb provolone cheese
1 large tomatoes, thinly sliced
1 small onion, thinly sliced
1/8 cup shredded lettuce

Steps:

  • Slice the rolls, but not all the way through.
  • Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
  • Remove some of the bread from the center of each half of roll.(if desired)
  • Drizzle a little of the olive oil mixture on the bread.
  • Place first the meats, then the cheese in layers.
  • Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.

WHOLE HOG



Whole Hog image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 50 servings

Number Of Ingredients 7

10 to 20 garlic bulbs
Sea salt
Extra-virgin olive oil
Seasoning salt
Coarse black pepper
Hot salt
70 pound hog

Steps:

  • Cut the top of the garlic bulbs off and tie them in cheesecloth. Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it's done and ready to eat.

THE WHOLE HOG HOAGIE



The Whole Hog Hoagie image

Provided by Nancy Fuller

Categories     main-dish

Time 1h30m

Yield 36 servings

Number Of Ingredients 24

One 3-foot loaf soft Italian bread
Roasted Red Pepper Spread, recipe follows
8 ounces thinly sliced boiled ham
8 ounces thinly sliced mortadella
8 ounces thinly sliced salami
8 ounces thinly sliced provolone
3 cups shredded romaine lettuce
2 cups shredded radicchio
2 cups sliced tomatoes
Quick-Pickled Zucchini, recipe follows
One 16-ounce jar roasted red peppers, drained
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
2 teaspoons dried oregano
Pinch red chile flakes
2 cloves garlic
2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

Steps:

  • Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side.
  • Put the red peppers, mayonnaise, vinegar, oregano, red chile flakes and garlic in a food processor and pulse to combine well.
  • In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
  • Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
  • Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

THE BEST SUPER SOFT AND CHEWY HOAGIE ROLLS



The Best Super Soft and Chewy Hoagie Rolls image

The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!

Provided by The Kitchen Whisperer

Categories     bread

Time 2h25m

Number Of Ingredients 6

3 1/2 - 4 cups bread flour/448-512 grams *see note
1 1/4 cups plus 2 tablespoon - 1 1/2 cups warm water (110-115F degrees) / 308-355 grams *see note
2 Tablespoon sugar
1 packet instant yeast (2 1/4 teaspoon of RedStar Platinum Yeast) / 7 grams
1 teaspoon kosher salt / 6 grams
4 Tablespoon cold butter, cubed *see note

Steps:

  • If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar, and 1/4 cup plus 2 Tablespoon of warm water in a bowl of a stand mixer.
  • Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
  • In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add 2 cups of flour and the remaining cup of water. Start off on low. Mix for 4 minutes.
  • Go to Step 1 of Recipe Continuation and follow the rest of the recipe
  • In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast. Start off on low. Mix for 4 minutes.
  • Go to Step 1 of Recipe Continuation and follow the rest of the recipe.
  • Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add up to 1/4 more cup of water (taking you up to a full 1 1/2 cups used) but add one Tablespoon at a time. The additional water will fully depend on how humid your room is.
  • Add in the butter 1 Tablespoon at a time and mix until almost fully melded in before adding the next Tablespoon. In total, mix for 1-3 minutes or until the dough comes back together and the dough until it pulls completely away from the side and is smooth and shiny. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
  • Punch the dough down and place it on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.
  • Preheat the oven to 375 F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with a coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.
  • Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )

Nutrition Facts : ServingSize 1 roll, Calories 376 calories, Sugar 4.4 g, Sodium 325.7 mg, Fat 9.1 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 62.6 g, Fiber 2.2 g, Protein 10.1 g, Cholesterol 20.4 mg

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