Giant Hoagie Sandwich

Votes: 1

Time: 30 min.
Complexity: average
Servings: 8-16

Nutritional value per serving:

Serving size: 1 of 12
Calories 1616, total fat 135 G., saturated fats 44 G., proteins 71 G., carbohydrates 30 G., fiber 8 G., cholesterol 289 mg, sodium 5765 mg, sugar 10 G.

This giant sandwich alone can feed a crowd. To make it, Trisha Yearwood used a 6-foot-long loaf of bread. You're unlikely to find one like this in supermarkets, but you can order it from a bakery for a special occasion. The top half of the bread is cut horizontally and filled with lettuce in a red wine vinegar dressing, while the bottom half is topped with Italian delicacies (capicola, mortadella, salami), sliced cheese, and vegetables. Close the mega-sandwich and cut it, but first, let your guests take photos with it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Basil mayonnaise

1 cup tightly packed fresh basil leaves
5 cloves of garlic
2 cups mayonnaise
2 tablespoons lemon juice

Vinaigrette dressing

1/4 cup red wine vinegar
1/4 tsp red pepper flakes
2 tablespoons of honey
1/4 cup olive oil

Hogie

4 heads romaine lettuce, finely shredded
2 red bell peppers, very thinly sliced
2 yellow bell peppers, very thinly sliced
1 loaf of hogi, 180 cm long.
1.8 kg hot capicola, thinly sliced
1.8 kg mortadella (Bolognese sausage), thinly sliced
1.8 kg Genoa salami, thinly sliced
450 g provolone, thinly sliced
12 plum tomatoes, sliced into rounds
2 cups thinly sliced green olives
2 cups chopped pepperoncini
2 cups chopped roasted bell peppers

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Basil mayonnaise:

Combine basil, garlic, mayonnaise, lemon juice, and salt to taste in a blender and blend until smooth. Transfer to a bowl.
Vinaigrette dressing:

In a jar with a lid, combine red wine vinegar, red pepper flakes, honey, salt, and black pepper to taste. Shake vigorously until thoroughly combined.

Hogi:

Toss together the romaine lettuce, bell peppers, and some of the vinaigrette, seasoning with salt and pepper to taste.
Cut the bun in half horizontally, then remove the top half to create an indentation. Spread basil mayonnaise on each side.
Place capicola, mortadella, and salami on the bottom half of the hogi, then top with slices of provolone. Add tomatoes, then olives, pepperoncini, and roasted peppers.
Fill the top half of the bun with lettuce and form a sandwich. Cut into small slices and serve immediately.