Loaded Italian hoagies with chopped meats, cheeses, and crisp veggies—ultimate flavor combo for any meal.
# Components:
→ Meats
01 - 3.5 oz Genoa salami, sliced
02 - 3.5 oz smoked turkey breast, sliced
03 - 3.5 oz mortadella, sliced
04 - 3.5 oz hot capicola, sliced
→ Cheeses
05 - 3.5 oz provolone cheese, sliced
06 - 1.75 oz fresh mozzarella, diced
→ Vegetables
07 - 1 cup iceberg lettuce, finely shredded
08 - 1 cup cherry tomatoes, quartered
09 - 1/2 small red onion, thinly sliced
10 - 1/2 cup pepperoncini peppers, sliced
11 - 1/2 cup roasted red peppers, chopped
12 - 1/4 cup pitted black olives, sliced
13 - 1/2 cucumber, diced
→ Condiments & Extras
14 - 4 Italian hoagie rolls or ciabatta rolls, split
15 - 1/2 cup mayonnaise
16 - 2 tbsp red wine vinegar
17 - 2 tbsp extra-virgin olive oil
18 - 1 tbsp Dijon mustard
19 - 1 tsp dried oregano
20 - 1/2 tsp garlic powder
21 - Salt and freshly ground black pepper, to taste
# Method steps:
01 - Cut all selected meats and cheeses into uniform, bite-sized pieces using a sharp chef's knife.
02 - Transfer chopped meats, cheeses, lettuce, tomatoes, red onion, pepperoncini, roasted red peppers, olives, and cucumber into a large mixing bowl.
03 - In a separate small bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, and season with salt and pepper until well blended.
04 - Pour the dressing over the chopped mixture, then toss thoroughly using serving tongs until all components are evenly coated.
05 - Split the rolls horizontally. Toast lightly if desired for added texture.
06 - Generously mound the chopped filling onto each split roll, distributing evenly.
07 - Serve immediately, or wrap sandwiches tightly in plastic wrap and refrigerate for up to 2 hours to allow flavors to develop.
