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Hoagie Dip

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Now that I’m lactating instead of gestating, I can eat all of the foods I avoided during pregnancy – cold cuts, hot dogs, soft cheese, and a little Mountain Dew. I’m livin’ large. And if you believe that… Anyway, I avoided this dip when I was pregnant because it’s served cold and full of deli meat, but Joe and our friends gobbled it down. They raved about it, and it’s become a staple at our monthly get togethers.

A close up of a sub sandwich

Hoagie Dip

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Ingredients
  

  • 1 medium onion
  • 2 pepperoncini
  • 1/2 head iceberg lettuce (Oh how I hate iceberg lettuce. But really, it does work best in this recipe.)
  • 1 large tomato halved and seeded
  • 1/4 pound genoa salami
  • 1/4 pound ham
  • 1/4 pound proscuitto or peperoni
  • 1/4 pound roast turkey
  • 1/4 pound provolone cheese
  • 1/2 cup mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • Bread bowl
  • 8 hoagie rolls cut into bite-sized pieces

Instructions
 

  • Chop meats and cheeses into bite-sized pieces (about 1-inch squares). Place in a large mixing bowl.
  • Chop the onion, peppers, lettuce, and tomato. Add to mixing bowl. Mix.
  • In a small bowl, combine the mayonnaise, olive oil, and seasonings. Whisk together until well blended and pour over salad. Toss until the dressing is well distributed.
  • Refrigerate until ready to serve.
  • To serve, add salad to carved bread bowl and arrange scraps of bread around the edges.
  • Enjoy!
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A hoagie sandwich sitting on top of a cutting boardA close up of a sub sandwichA hoagie sandwich with meat and vegetables

© 2011 – 2020, Tara Ziegmont. All rights reserved.

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  1. Tara @ Feels Like Home says

    Yes! I forgot to type it in there. I’ll go back and fix it right now so you can print it if you want to. 🙂 Thanks for catching that.

    Reply

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