Ital­ian Hoa­gies

Irish Examiner - Weekend - - Food -

A hoagie is also known in the US as a sub (sub­ma­rine sand­wich) a tor­pedo, a hero, a grinder or Ital­ian sand­wich. It’s ba­si­cally a long roll filled with a va­ri­ety of cooked or cured meats, cheese, veg­eta­bles and sauces or rel­ishes. If pick­led veg­eta­bles don’t ap­peal, then egg may­on­naise and chopped scallions or chives and maybe a few slices of beef to­mato or cu­cum­ber would also hit the spot nicely, ei­ther way sea­son it well.

Makes 2

7-8 ta­ble­spoons gi­a­r­diniera (Ital­ian pick­led veg­eta­bles – see recipe) 2 soft sub rolls, split length­wise 2 ta­ble­spoons home­made may­on­naise 2 large ripe toma­toes salt and freshly ground black pep­per 4 ta­ble­spoons ap­prox, crisp let­tuce, shred­ded ex­tra vir­gin olive oil

Chop the gi­a­r­diniera and mix with the may­on­naise in a bowl.

To As­sem­ble

Split the rolls length­wise. Spread a layer of the gi­a­r­diniera mix­ture evenly over the base of each roll. Top with a layer of thick juicy to­mato slices. Sea­son with flaky salt and a few grinds of freshly ground black pep­per. Lay an even layer of shred­ded ice­berg or lit­tle gem let­tuce on top and sprin­kle on a lit­tle of the gi­a­r­diniera pickle juice and a driz­zle of olive oil. Press the other half piece of bread on top, tie with a piece of raf­fia – wrap tightly in parch­ment pa­per.

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