Philly Italian Hoagie 1.000

Deb Lindsey for The Washington Post

Mar 11, 2015

The hoagie is Philadelphia’s take on a sub sandwich, except better. With its Italian meats, cheese, vegetables and peppers, it’s like an old-fashioned antipasto salad on a roll.

The roll is crucial. If it’s too dense, the flavors deaden. If it’s too light, the whole thing becomes soggy. In Philadelphia, the preferred roll is crisp on the outside and firm and chewy on the inside. Philadelphians can get theirs from Sarcone’s and Amoroso’s; Washington area hoagie aficionados like Jim Shahin have found a worthy substitute in the rolls at Banh Mi So 1 Sandwich Shop in the Eden Center in Falls Church (703-534-1950). If the banh mi rolls are especially long, trim the ends as needed.

This recipe divides the seasonings into two parts. The first puts them directly on the bread, the second atop the finished sandwich.

Serve with potato chips, peperoncini or cherry peppers, and be transported to Philly. Don’t worry; you’ll come back.

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When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1-2 servings

  • One 8-inch Italian roll (see headnote)
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 2 to 3 slices boiled ham (2 ounces total)
  • 3 slices Genoa salami (2 ounces total)
  • 3 slices hot capicola (2 ounces total)
  • 3 slices mild provolone cheese (2 ounces total)
  • 1/2 medium tomato, cut into three or four 1/4-inch slices, each cut in half
  • 1/8 medium onion, thinly sliced
  • Heaping 1 tablespoon chopped hot or sweet crushed cherry peppers
  • 1/2 cup shredded iceberg lettuce
  • Few grinds black pepper (optional)


Slice the roll lengthwise, stopping short of cutting all the way through (so the halves are attached). Brush the inside surfaces with 1 teaspoon of the oil and 1/2 teaspoon of the vinegar. Sprinkle a scant 1/8 teaspoon of the salt and 1/4 teaspoon of the oregano over the surface.

Layer the slices of ham down the length of the roll, then the salami, then the capicola and, on top, the provolone cheese. (You might need to cut the cheese in half for it to lay flat.) Lay the tomato halves next to each other on both sides of the roll. Arrange the onion on the tomato slices.

Spread the crushed cherry peppers down the length of the sandwich. Top with the shredded lettuce. Drizzle the remaining teaspoon of oil and and wine vinegar over the length of the hoagie. Sprinkle with the remaining 1/8 teaspoon of salt, the remaining 1/2 teaspoon of the oregano and the black pepper, if using. For easy eating, cut the sandwich in half.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Bonnie S. Benwick.

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