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Category: Cold
Prep Time: Cook Time: Total Time:
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced smoked ham
1/4 pound deli-sliced smoked turkey
3 ounces sliced Provolone cheese
3 ounces sliced Co-Jack cheese
1/2 head of iceberg lettuce, chopped into bite-size pieces
1 medium onion, chopped
5 pepperoncini peppers, drained and chopped
1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
1 1/2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/4 tsp salt
1 round loaf of bread, 10-to-12-inches in diameter (I used pesto bread, but any favorite variety will do)
Extra rolls and/or sliced bread for serving (an assortment is nice, from Hawaiian Bread rolls to white, wheat, potato, and rye)
Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, pepperoncini and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.
Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.
Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Serves 6-8
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HOAGIE IN A BREAD BOWL
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Category: Cold
Prep Time: Cook Time: Total Time:
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced smoked ham
1/4 pound deli-sliced smoked turkey
3 ounces sliced Provolone cheese
3 ounces sliced Co-Jack cheese
1/2 head of iceberg lettuce, chopped into bite-size pieces
1 medium onion, chopped
5 pepperoncini peppers, drained and chopped
1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
1 1/2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/4 tsp salt
1 round loaf of bread, 10-to-12-inches in diameter (I used pesto bread, but any favorite variety will do)
Extra rolls and/or sliced bread for serving (an assortment is nice, from Hawaiian Bread rolls to white, wheat, potato, and rye)
Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, pepperoncini and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.
Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.
Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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