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.
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.
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.