The Italian Hoagie

Makes 2

A well executed hoagie is all about a balance of fat and acid. The fat, in this case, is coming from a trifecta of deli meats (mortadella, capicola, and spicy soppressata) and parmigiano reggiano, and the acid from a combination of red wine vinegar and jarred giardiniera pickles. I like Marconi brand’s hot giardiniera best. If you’re spice averse, look for something labeled mild instead.

Active Time: 15 Mins

Total Time: 15 mins



  • ½ head iceberg lettuce
  • ¼ red onion


  • ¾ cup hot or mild giardiniera (preferably oil packed)
  • 2 hoagie rolls
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground black pepper
  • Chopped Calabrian chilies (optional)


  • ½ cup grated parmigiano reggiano


  • ⅓ pound sliced mortadella
  • ⅓ pound sliced capicola ham
  • ⅓ pound sliced spicy sopressata or salami

1. Prep the shrettuce slaw:

  • Thinly slice ½ head iceberg to turn it into shrettuce.


  • Thinly slice ¼ red onion.
  • Combine the shrettuce, red onion, ¾ cup giardiniera, ½ cup grated parmigiano reggiano cheese, ¼ cup red wine vinegar, and 2 tablespoons of olive oil in a large bowl.
  • Season with salt and freshly ground black pepper and toss well to combine. Taste and add more red wine vinegar as needed until it’s super bright, and zingy--its should be more intense than a salad, since it’s going to be combined with bread.

2. Toast the hoagie roll:

  • This is not a necessary step, but if your hoagie roll feels particularly soft and spongy, doing so will help avoid sog-town. If your roll is quite sturdy, you can move on to assembly.


  • Preheat your broiler or toaster oven. Split 2 hoagie rolls in half lengthwise and toast them until golden brown on cut sides.

3. Assemble:

  • Swipe each side of the hoagie roll with a light coating of calabrian chilies (especially if your giardiniera is mild.) This is totally optional but lends more spice and a funky note to the sando.


  • Divide ⅓ pound sliced mortadella, ⅓ pound sliced capicola ham, and ⅓ pound sliced spicy sopressata or salami among the bottom halves of two hoagie rolls, gently draping them on, and folding as needed.


  • Pile the shrettuce slaw on top of each one--you’ll need more than you think. The sandwich will compress once the top of the hoagie roll is on top. You’re ultimately aiming for a sandwich that is 50 percent meat and 50 percent slaw once it’s sliced.


  • Top each sandwich with the top of the roll and cut in half crosswise. If it looks particularly unwieldy, you can wrap the hoag in parchment or foil to help keep it together.

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