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"The belly rules the mind."--Spanish Proverb

Grandma Lovelace's Hoagies Recipe

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This recipe for Grandma Lovelace's Hoagies is from St Leonard School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Amounts depend on how many hoagies you make.

Green pepper, cut into slices (allow 3 or 4 slices per hoagie)
Tomatoes, thinly sliced (allow 3 or 4 slices per hoagie)
Onion, thinly sliced (cut slices in half and seperate)
Pickles, thinly sliced (allow 3 or 4 per hoagie)
Lettuce
Italian seasoning
Olive oil
Genoa Salami (2 slices per hoagie)
Capacolla (2 slices per hoagie)
Boiled Ham (2 slices per hoagie)
Provolone cheese (2 slices per hoagie)
Grinder Rolls (long)
Directions:
Directions:
Cook green pepper slices in a generous amount of oil until tender. Completely cool. Drain green peppers, reserve oil.

Using a serrated knife, slice grinder rolls part way through the long way, do not cut all the way through.

Drizzle the oil used to cook the green peppers in and on the inside of the grinder rolls.

Sprinkle inside rolls with Italian seasoning.

Place lettuce leaf on roll, followed by green pepper slices, onions, pickles, and tomatoes. Salt and pepper to taste, if desired.

Place two slices each of Genoa Salami, Capacolla, Boiled Ham, and Provolone Cheese on top of vegetables.

Using the dull side of the serrated knife, push down contents of hoagie while closing grinder roll.

Wrap hoagie in foil until ready to eat. If refrigerated, hoagies will keep 3-4 days. If too much oil was used, rolls may get soggy.

 

 

 

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