TAIL-GATE HOAGIE SANDWICH

TAIL-GATE HOAGIE SANDWICH

6 to 8 servings

 

  • 2 medium firm ripe tomatoes, core removed,
    chopped, and drained
  • 1 medium onion, peeled and chopped
  • 4 to 6 ounces prosciutto or fully-cooked smoked ham,
    diced or cut into bite-size pieces
  • 4 to 6 ounces salami of choice, diced or cut into
    bite-size pieces
  • 4 to 6 ounces capicola, diced or cut into bite-size
    pieces
  • 4 ounces shredded or grated provolone or smoked provolone
    cheese
  • 4 ounces shredded mozzarella cheese
  • 1 to 2 cups shredded iceberg lettuce or mixed greens of
    choice
  • 2 tablespoons mayonnaise or reduced-fat mayonnaise
  • Extra virgin olive oil as desired
  • Italian seasoning to taste
  • Salt and freshly ground black pepper to taste
  • 1 baguette Italian or French bread, cut in half
    lengthwise
  • Pitted gourmet Italian olives as desired for garnish

 

In a medium bowl, combine
all the ingredients, except the bread and olives, mixing gently, but well.
Adjust seasoning to taste.

After cutting baguette in half lengthwise, scoop out some of
the soft bread from each half to accommodate the filling. Evenly spread filling
over the surface of the cut-side of the bottom half of the baguette. Cover the
filling with the top half of the baguette.

Just before serving, cut sandwich into 6 to 8
portions.  Garnish each serving
with pitted gourmet Italian olives. 

Variations: Omit tomatoes; use 1 chopped sweet red
pepper in place of tomato.

Do not serve as a
sandwich.  Omit Italian or French
bread.  Serve Hoagie mixture as a spread with crackers or very
thin slices or toasted slices of French baguette.

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