Giant Hoagie
This recipe guides you through assembling an impressive 6-foot 'Giant Hoagie,' ideal for large gatherings. It features a homemade basil mayonnaise and a tangy red wine vinaigrette, layered with generous amounts of capicola, mortadella, salami, provolone, and an array of fresh vegetables. A hearty and flavorful sandwich designed to feed a crowd.
Equipment
- 1 Blender For smooth basil mayo
- 1 Mason Jar with Lid For shaking vinaigrette
- 1 Large Mixing Bowl For tossing vegetables
- 1 Sharp Chef's Knife For slicing ingredients and hoagie
- 1 Cutting Board For prep work
Ingredients
Main
- 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.
Notes
For a hoagie of this magnitude, meticulous ingredient preparation is crucial; ensure all components are uniformly sliced for even distribution and an appealing cross-section. The quality and freshness of the 6-foot hoagie roll are paramount; a sturdy, slightly denser crumb will provide the necessary structural integrity for the generous fillings. Hollowing out the top roll creates a perfect 'well' for the dressed romaine, preventing spillage and enhancing the overall stability. To add a subtle textural contrast and depth of flavor, consider briefly toasting the cut sides of the hoagie roll before spreading the basil mayo. Balance the rich, salty cured meats with the bright, acidic vinaigrette and the fresh, herbaceous basil mayo. For optimal enjoyment and stability, loosely wrap the assembled hoagie and chill briefly before slicing, especially when preparing for a large crowd. Serve immediately after slicing to prevent the bread from becoming overly saturated.