Q1: What makes an Italian hoagie different from a regular sub?

An Italian hoagie features a classic mix of cured deli meats like salami and capicola, sharp provolone cheese, and tangy toppings like vinegar, oregano, and hot pepper spread. It’s rooted in Italian-American tradition, especially from the Philadelphia area.

Q2: Can I make this Italian hoagie ahead of time?

Yes, but it’s best assembled just before serving to maintain texture. If prepping in advance, store ingredients separately and add lettuce and tomato last to avoid sogginess.

Q3: What’s a good substitute if I can’t find cherry pepper spread?

If cherry pepper spread isn’t available, try using sliced banana peppers, pepperoncini, or a mix of crushed red pepper and olive oil for a similar tangy heat.

Q4: How can I make this hoagie healthier?

To lighten it up, use leaner deli meats like turkey or ham, opt for whole-grain rolls, reduce cheese quantity, and load up on fresh veggies like spinach and cucumber.

Guide to Making an Italian Hoagie

Name: Guide to Making an Italian Hoagie
Prep time: 10 min
Total time: 10 min
Cuisine: Italian-American
Ingredients: 2 long Italian hoagie rolls; 1/4 lb prosciutto; 1/4 lb capicola; 1/4 lb genoa salami; 1/8 lb hot soprassata salami; 1/4 lb sharp provolone cheese, thinly sliced; 1 large ripe tomato, thinly sliced; 1 small onion (red or white), thinly sliced; 1/2 cup iceberg or romaine lettuce, finely shredded; 1/4 cup hot cherry pepper hoagie spread; 1 tablespoon red wine vinegar (optional); 1/2 teaspoon dried oregano; 2 tablespoons Italian olive oil

Description

This easy Italian hoagie recipe combines classic deli meats, sharp provolone, and a tangy cherry pepper spread on a crusty roll—perfect for quick, no-cook meals.

Ingredients

Scale

2 long Italian hoagie rolls
1/4 lb prosciutto
1/4 lb capicola
1/4 lb genoa salami
1/8 lb hot soprassata salami
1/4 lb sharp provolone cheese, thinly sliced
1 large ripe tomato, thinly sliced
1 small onion (red or white), thinly sliced
1/2 cup iceberg or romaine lettuce, finely shredded
1/4 cup hot cherry pepper hoagie spread
1 tablespoon red wine vinegar (optional)
1/2 teaspoon dried oregano
2 tablespoons Italian olive oil

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Instructions

Slice the hoagie rolls lengthwise without cutting all the way through. Hollow out some of the interior bread to make room for the fillings.
In a small bowl, whisk together red wine vinegar and dried oregano, then slowly drizzle in olive oil while whisking to emulsify the dressing.
Drizzle a bit of the oil and vinegar mixture inside both sides of each roll.
Layer the provolone cheese first, then add prosciutto, capicola, genoa salami, and soprassata.
Add sliced tomatoes and onions on top of the meats. Season tomatoes with a pinch of salt and a sprinkle of oregano if desired.
Add shredded lettuce, then spread the hot cherry pepper hoagie spread over the top.
Finish with an additional drizzle of dressing if desired, close the sandwich gently, and slice in half to serve.

Notes

Ask your deli to slice meats and cheese thin for better layering.
Hollowing out the bread helps prevent the sandwich from becoming too bulky or soggy.
For a milder version, use ham or turkey and skip the cherry pepper spread.
Wrap leftovers tightly and refrigerate; best eaten within 24 hours.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dinner
Method: No-cook
Cuisine: Italian-American

Nutrition

Serving Size: 1 hoagie
Calories: 650
Sugar: 5g
Sodium: 1800mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg