Slice individual sized italian bread.
Scoop out excess bread.
Grill green peppers and onions.
Fill with 3 or more meats, shredded cheese, olive pimento mix, italian dressing, jalapenos, add green peppers and onions, tomato, mayo, ranch dressing.
Coat with olive oil.
Grill on a Panini Press.
Nothing beats a homemade sub!
Perhaps, but SWMBO likes them that way, and so that’s how they get done, mostly. It’s the way the nearby sub shop makes them.
Sometimes I sprinkle the veggies with red wine vinegar salad dressing.
Mayo doesn’t work on an Italian hoagie. I prefer oil with oregano and the usual meats although most times I just go with cappicola and sharp provolone and sometimes slices of hot cherry peppers with the onions and tomatoes.
WHITE ONIONS, HALVED AND SLICED
DILL PICKLE SLICES
HOT PEPPER RELISH
For this: I know the reply is probably a bit slow, but many of the posters have the ideas about right, with the cold cuts. I like pepperoni on pizza, but not cold in a sub. That one needs to be hot.
I myself don’t like bell peppers, I like pepperoncini.
I think you could put together a nice vinaigrette. With shallots, garlic, olive oil, balsamic vinegar, good salt and pepper, and a little bit of Coleman’s dry mustard. Whisk it with vigor. And you could throw just a little cracked red pepper in the dressing, the type they hand out at pizza places in shakers.
Don’t be stingy with the provolone.
I don’t need tomato in there.
I actually do like something like iceberg, which stands up pretty well to the dressing, I like it sort of sliced finely (like about as narrow as you can, then tossed a little), not all chopped up. Romaine is a bit much, but red tip leaf lettuce is good, if you use the sturdier end. Use the softer end for a salad first if you like. You could throw in some mushroom of some kind, and definitely some chopped or sliced black olive. Maybe even a little green onion.
-Scott Lindgren [email protected]
I knew a guy who grew up in West Philly, and he said you couldn’t make a hoagie without Gabbagool and Goodageen (Capicola and Cotochino) — I see plenty of Gabbagool, but no Goodageen mentioned here.
The hoagie was developed by Italian workmen in the late 19th Century. How difficult is it to imagine working men all over the country putting their favorite meats, cheeses, condiments, etc., on sliced bread? Of course it’s a natural, and local special touches — olives, toasting, lettuce & tomatoes — will make the difference between a hoagie, a submarine, a grinder, a muffuletta.
What’s important to realize is that 1. The hoagie came first, and 2. any differentiation from it is a sign of mental weakness and possibly criminal sexual deviation. And no mayonnaise on any of it.
OK. I’ll give in to the ganging up. I have seen it spelled both ways for many, many years, and that includes in places where they ought to know. So, if everyone insists that I’m wrong I shall not continue as there seems not to be any point in doing so.
you love those onions! [:D]
Genoa or hard salame(i)
vegetable oil ( I prefer it to olive oil here)
red wine vinegar + minced garlic
crushed red peppers
seasoned salt and pepper (English Prime Rib Rub or Vulcan Fire Salt)
occasionally finely chopped olive salad ala a Muffaletta mix
on a crunchy small Italian sub roll or a Mexican bollio
Genoa Salame (or Sopressata)
Pepperoni (sandwich style)
Capicola (sometimes hot version)
Oil and vinegar
Pepper (no salt, since there’s salt already in the meats)
grated parmesan (I use the french spelling, since I don’t require the cheese to actually be bonafide parmigiano-reggiano – but I do prefer to grate it myself, rather than use the Kraft version)
Of course, I’d eat several of the versions mention above. Variety is the spice of life!
I like the hot peppers at potbelly sandwiches. A mix of pickled veggies.
Michael, you cited to someone’s self titled picture on flickr? You let me down.
Can we get back to the hoagies, and drop the spelling
they are all spelling errors made by individual posters or menu makers, not secondary spelling versions. Visit the Parma, Italia and you’ll see how it’s spelled. Visit the companies’ websites that produce the product. Using common spelling errors from posters on a website or from menus as proof of your foible, is every bit as bad as using wikipedia as a reference source.
Truth is, if "prociutto" was a correct spelling, it wouldn’t be called "pr�-‘sh�-(,)t�," since the "sc" is what gives the "sh" sound like the word "crescendo." The fact that some chef in Nantucket doesn’t know that, doesn’t mean squat. It’s wrong.
In fact, if you google "prociutto" in Parma, Italy, you get ZERO hits for that word. ALL hits spell it "prosciutto." Apparently, in Italy, they don’t misspell it.
It’s ok to be wrong. It’s not the end of the world. Similar to your, hopefully, revelation, I mispronounced "fustrated" for years, until one of my friends said, "dude, it’s ‘frustrated.’" And I said, "that’s what I said…isn’t it?" And he said, "no. you said fustrated." And I said, "why didn’t you tell me that years ago?" He said, "I never found the right time."
That was "fustrating" because I hadn’t heard of a silent "r" either.
Your examples all show the s used in the recipes, so perhaps the others were simple spelling mistakes that we all do at times. i.e. I don’t want to be the first person to start a prociutto "tag". There are a number of prosciutto tags however.[;)]
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