Italian Hoagies

Fresh ingredients insure success in this classic Italian sandwich.


  • 1 small fresno chile pepper, seeded and finely chopped
  • 1 shallot, minced, or 3 tablespoons 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 extra virgin olive oil (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
  • 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.

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