Quick -to -the -Table Hoagies...or is it a Sub?

Where I grew up, it's called a hoagie. People here in NC get the biggest kick out of me calling it that. Those who know what a hoagie is here say that I'm showing my true colors from Pa. (as if my Steelers hat doesn't give it away!)

hoagie - a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States.

These sandwiches are quick to make and very filling - a great plus on a busy sports-filled school night. You can save money by buying whatever deli meats and cheeses are on sale that week. Another great plus is that they can be made individually to everyone's liking.

Assemble the sandwiches on a baking sheet so that they can be placed right into the broiler right before eating. 

Here's the key ingredients to our hoagies:

You must start with good crusty hoagie rolls. Cut the rolls 3/4 of the way apart but make sure that you do not slice them all the way through!

Next comes the deli meats: turkey, black forest ham & salami, all sliced thin. 2 pieces each per sandwich.

Then provolone, sliced thin. Again 2 pieces per sandwich.

Place the baking sheet under the broiler for 2-3 minutes or until the cheese becomes bubbly and the buns have toasted.

Fill with any/all of the following: onions, lettuce, tomato, black olives, banana peppers

Top with my homemade vinaigrette:

1/2 C. olive oil
1/2 red wine vinegar
2 TBSP Italian seasonings
1 tsp spicy brown mustard
1 tsp sugar or sweetener

Whisk together all ingredients and spoon on top of hoagies.

A hoagie by any other name will hopefully taste just as good for you!