Italian Hoagies

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    Publish date:
    italian hoagies
    • 4Servings

    Ingredients

    Dressing

    • 1 small fresno chile pepper, seeded and finely chopped
    • 1 shallot, minced, or 3 tbsp grated red onion
    • 1 large clove garlic, grated
    • 3 tablespoons red wine vinegar
    • 1/2 lemon, juiced
    • 1 tablespoon dijon mustard
    • 1 tablespoon finely chopped flat-leaf parsley
    • 1 tablespoon finely chopped fresh basil
    • 2 tablespoons finely chopped fresh thyme
    • 1 teaspoon superfine sugar
    • 1/2 cup EVOO
    • Salt and pepper

    Hoagies

    • 1/2 pound deli-sliced provolone
    • 1 pound deli-sliced rare roast beef
    • 1/4 pound deli-sliced salami
    • 1/4 pound deli-sliced hot soppressata
    • 4 italian-style sub rolls, split but not halved
    • 1 1/2 cups giardiniera (pickled vegetables), drained and finely chopped

    Sandwich Fixins:

    • Chopped romaine, sliced tomato, thinly sliced red onion

    Preparation

    In a small bowl, combine the chile, shallot (or onion), garlic, vinegar, lemon juice, mustard, parsley, basil, thyme and sugar. Whisk in the EVOO in a slow stream to thicken; season with salt and pepper. Transfer the dressing to a squirt bottle or to a measuring cup for pouring.

    Pile the cheese, roast beef, salami and soppressato onto the rolls. Top with the giardiniera and fixins. Dress liberally with the sauce.