Hex Hoagie by Melissa Gaman

Voorbereiding

A hoagie isn’t just a sandwich; it’s a carefully layered sub with thin slices of meats and cheeses, crisp lettuce, and onion. It’s typically dressed with a zippy Italian vinaigrette or spread, or even both, like we do here. The best bread for a classic hoagie is a long, crusty seeded Italian loaf, but if you can’t find one, two shorter 8-inch buns will work just as well. If you’re able to, it’s worth seeking out an Italian specialty shop near you to source the best bread and sliced meats.

*This recipe originally ran stateside on HexClad.com.

Make Artichoke Pepper Spread. In a food processor, pulse artichoke hearts with roasted red peppers, cherry peppers, and capers until finely chopped. Scrape into a bowl and stir in parsley.
Make Vinaigrette. In a small bowl, whisk vinegar with mayonnaise, mustard, oregano, salt, sugar, and pepper until smooth. While whisking constantly, slowly stream in olive oil until vinaigrette is thick and emulsified.
Prepare Sandwiches. In a fine mesh sieve, rinse sliced red onion under cold water. Drain and pat dry. Using a serrated knife, split bread lengthwise, being careful not to cut all the way through. Open bread and gently press on both halves so they lie flat. Remove some of the bread’s innards to create a shallow well for your fillings, about ¼ inch/1cm deep.
Drizzle cut sides of bread all over with 2 tablespoons of vinaigrette. Slather bread with artichoke spread, covering edge to edge. Top bread with slightly overlapping pieces of sliced mortadella, covering both sides of bread completely. Repeat with salami, capicola, and provolone. Pile lettuce and red onion down the middle of the bread and drizzle with remaining dressing.
Carefully close sandwich and gently press down on top to secure fillings. Using a serrated knife, cut hoagie into 6 to 8 pieces. Serve right away or wrap sandwiches in parchment and refrigerate for up to 4 hours.