Title: Philadelphia Hoagie
Categories: Sandwich, Meat
Yield: 4 Servings
1 Italian bread loaf (12")
Olive oil
Provolone cheese
American cheese
Ham; boiled
Salami; cooked
Cappiccola ham
Lettuce; shredded
Tomato
Onion; chopped, or sliced
-and separated
Oregano
Ground red peppercorns (optional)
This is a sandwich that is very popular in the Philadelphia area
down to the New Jersey shore. Variations of it in other areas of
the country are known as heroes or submarines, but they just aren't
the same. The cold cuts should be thinly sliced, and don't put too
much on ... a hoagie fills up very quickly! For vegetarians, double
the cheese and leave out the meat for a Philadelphia cheese hoagie.
Serve it cold with a cream soda!
Slice the loaf lengthwise, without cutting all the way through, so
it can be opened flat. Pour enough olive oil along the bread to
moisten it.
Close the bread and press it together to spread the olive oil. Open
the bread up again and start layering in the cold cuts (one layer
each ingredient): provolone cheese, American cheese, cappicola ham,
cooked salami, boiled ham. Layer in sliced tomatoes. Add onions.
Spread shredded lettuce along the tomatoes, then sprinkle on some
oregano and, if desired, ground red peppercorns.
Pour on a little more olive oil, then close the hoagie with a large
knife. It's best if you can wrap it tightly in waxed paper and let
it sit for a few minutes (depending on how much olive oil was used)
to let the flavors circulate.
For the purists out there, I should also note that this recipe is a
'best of both worlds' conglomeration. Hoagie shops in the Philly
area usually offer a choice of Italian hoagies (no American cheese,
extra provolone and extra salami instead of boiled ham) and
American hoagies (extra American cheese and maybe some Swiss,
little or no provolone, mayonnaise instead of olive oil, extra
boiled ham instead of cappiccola ham). Both are also made in
meatless versions.
