Italian Hoagies

italian hoagies
  • 4Servings



  • 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


  • 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


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.