A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
Here's how you build the original hoagie, and don't let anyone tell you different
You've probably been eating Italian hoagies for years, which is what's going to make this news all the more disappointing. That flippin' delicious Italian meat and cheese sandwich from your local deli (or from your own kitchen) may have a few extra and totally inauthentic ingredients.
To keep it a classic Italian hoagie — and this might make some of you mad — you’ll need to hold the mustard, hold the mayonnaise, hold the bacon, pickles and sliced avocado. Because honestly, they just don't belong here.
Find the best 12-inch Italian-style hoagie roll you can get your hands on, slice, and then layer accordingly:
Deli-sliced boiled ham
Deli-sliced provolone cheese
Deli-sliced Genoa salami
Shredded iceberg lettuce
Thinly sliced tomato
Thinly sliced white onion
Red wine vinegar and oil (extra-virgin olive oil is fine)
Salt, pepper, Italian oregano
Hot or sweet peppers, if desired
You can stuff your Italian hoagies with as much meat and cheese as you like, but we've found that 1/4 pound of each meat and cheese above yields about two good-size, well-proportioned hoagies.