| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 16 servings |
Ingredients
- 1 cup packed fresh basil leaves
- 5 cloves garlic
- 2 cups mayonnaise
- 2 tablespoons lemon juice
- Kosher salt
- 1/4 cup red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons honey
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 heads romaine, finely shredded
- 2 red bell peppers, very thinly sliced
- 2 yellow bell peppers, very thinly sliced
- Kosher salt and freshly ground black pepper
- One 6-foot hoagie roll
- 4 pounds spicy capicola, sliced
- 4 pounds mortadella, sliced
- 4 pounds genoa salami, sliced
- 1 pound provolone, sliced
- 12 Roma tomatoes, sliced
- 2 cup sliced green olives
- 2 cups sliced pepperoncini
- 2 cups sliced roasted peppers
Instructions
- For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl.
- For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined.
- For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper.
- Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side.
- Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers.
- Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.
Reviews
Love the recipe
My grandkids loved this sub sandwich.
You can purchase a 6 footer at most specialty bread bakeries or perhaps call your local bread bakery and request one. Most are willing to appease their customers.
Where can I buy a 6 foot hoagie roll?