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How to make a classic Italian hoagie — the right way

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...

The dos and the don'ts

The classic Italian hoagie is a sandwich many hold dear to their heart. There's something about a soft, slightly chewy, Italian-style roll, stuffed with Italian meats and cheese, lettuce, tomato, onion, oil, vinegar and spices... that's sure to get you excited!

The dos and the don'ts

So (besides lots and lots of love) let's find out what goes into (and stays out of) a "proper" classic Italian sub!

Find the best 12-inch Italian-style hoagie roll you can get your hands on, slice and layer accordingly:

  • Deli-sliced boiled ham
  • Deli-sliced capicola
  • 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

The dos and the don'ts

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.

The dos and the don'ts

You can stuff your Italian hoagies with as much meat and cheese as you like, but 1/4 pound of each meat and cheese above, yields about two good-sized, well-proportioned hoagies!

Serve with chips and an ice-cold drink and enjoy!

The dos and the don'ts

Classic Italian hoagie recipe

Yields 2


  • 2 (12 inch) Italian-style rolls
  • 1/4 pound thinly sliced boiled ham
  • 1/4 pound thinly sliced capicola
  • 1/4 pound thinly sliced provolone cheese
  • 1/4 pound thinly sliced Genoa salami
  • 2 cups shredded iceberg lettuce
  • 1 thinly sliced large tomato
  • 1 thinly sliced white onion
  • 2 tablespoons olive oil, divided (or canola oil)
  • 4 teaspoons red wine vinegar, divided
  • Salt, pepper, Italian oregano
  • Hot and/or sweet peppers, if desired


  1. Slice roll horizontally, being careful not to slice all the way through.
  2. Open up the roll and layer on ham, capicola, provolone cheese and Genoa salami (about 4 slices each).
  3. Top with lettuce, tomato slices, onion, 1 tablespoon oil, 2 teaspoons vinegar, salt, pepper, oregano and peppers if desired. Slice and serve.

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