- 4 Soft ‘n Chewy Hoagie Rolls cut length-wise but not all the way through
- 16 slices of Virginia Baked Ham
- 20–24 slices sliced Hard Salami
- 20 slices Spicy Sandwich Pepperoni
- 16 slices Capicola
- 16 slices Pepper Jack cheese or 8 slices Mozzarella Cheese and 8 slices Provolone cheese
- 4–5 cups chopped lettuce
- 2 large tomatoes sliced into 1/8–1/4” thick slices
- 1 large sweet onion (preferably red) sliced into 1/8″ slices (rings)
- 1–2 cups banana pepper rings (however hot you like it)
- Italian Dressing
- Preheat oven to 400F with the rack in the middle.
- Place 4 wide open split rolls on to cookie sheets.
- Starting at one end, lay down 4 pieces of the ham slightly overlapping one another until you reach the other end of the bun. You want to place your ham to where it covers almost all of the bread. Alternatively, you can fold the ham in half and place on the bottom half of the bun. Completely your call.
- Add 4-5 slices of hard salami on top, again slightly over lapping from one end of the bun to the other.
- Add the capicola and sandwich pepperoni in the same manner.
- If the meat is only on one side of the bun, place 4 slices of the cheese (4 of the pepper jack or 2 of the provolone and mozzarella) on the non-meat side. If you’ve place the meat along the middle of the bun so it spreads out over both sides, place the cheese in the same fashion but not putting the cheese to the end (you don’t want it to melt off).
- Next, sprinkle a pinch of oregano on top of the meat and cheese.
- Now some choose to drizzle some dressing on top prior to baking. You can do so but remember it can make the bread soggy.
- Place both trays in the oven and bake for 10-12 minutes or until the bread is toasted and the cheese is melted. I prefer to leave it in 12-14 minutes as I like that slight char/crispness the meat gets on the ends.
- Remove from the oven and garnish with lettuce, onions, tomatoes and hot pepper rings.
- Drizzle on Italian Dressing.
Other additions can be spinach, olives, jalapenos and etc.