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Italian Hot Hoagie | Perfect Casual Lunch |

Italian Hot Hoagie

In the past I have mentioned Mazzarro’s Market in St. Pete Florida, I can rave enough about this place and the Italian Hot Hoagie. If you are ever in town, go, you wont regret it.

At the hot foods counter then have an amazing Italian Hot Hoagie.  Loaded with rich salamis and cured meats, and just enough spice to keep it all interesting.  Then they gently broil it to melt the cheese. This Italian Hot Sub is pretty heavenly.

Taking Time To Perfect

After months of trying I have finally perfected this the Hoagie creation.  the key is four different salamis and Hot Hoagie Spread.  Finding the hot hoagie spread was a tricky one, luckily Amazon sells it.  it is a two pack and for me that lasts a while.  Click the image to take a look.

Basically we will just layer the meats on 12 inch hoagie rolls and broil it.  I spend more time at the deli counter getting the meat than building and cooking.

Perfectly Toasted Italian Hot Hoagie

Perfectly Toasted Italian Hot Hoagie

Cant get a Hoagie Roll because the stores are sold out, like mine are?  Make your own! Enjoy with some fresh Dill Pickles.

Italian Hot Hoagie

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By Rick Britt Serves: 4
Prep Time: 10 Cooking Time: 5

Italian Hot Hoagie loaded with rich salamis and cured meats, and just enough spice to keep it all interesting, gently broiled to melt the cheese.


  • 4 Foot Long Hoagie Rolls Sliced Lengthwise 3/4 way through
  • 1/2 lb Genoa Salami Sandwich Sliced
  • 1/4 lb Hot Capicola Sandwich Sliced
  • 1/4 lb Bianco Di Oro Sandwich Sliced
  • 1/4 lb hard Salami Sandwich Sliced
  • 8 slices of Provolone per Hoagie
  • Olive Oil
  • Red Wine Vinager
  • Pickled Sliced Banana Peppers
  • Hot Hoagie Spread



Move oven rack to the second from the top and set broiler to low.


Open all 4 hoagie rolls cut side up, and toast in broiler for 2-3 min, take care not to burn.


Remove hoagie rolls from the broiler.


Drizzle each all over with about 1 Tbsp olivel oil and 1 Tbsp of red wine vineagar.


Spread lightly with the Hot Hoagie Spread, add more if you like spicy.


Start with the Genoa Salami and cover both sides of each haogie roll evenly use all the salami, layer each of the remaining meats evenly on all 4 haogie rolls.


Put two slices of provolone on each hoagie.


Return to the broiler and heat until cheese melts and lightly browns, about 5-7 minutes.


Remove from the oven, and add a few banana peppers to each sub.


Grind a few turns of pepper on each, then taking a long knife hold the center of the Hoagie and gently close foling all the ingredients over ontoeach other. Removing the knife just befoer closing.


Slice cross wise and serve wiht some potato chips or crisps.


This recipe works better if the meats and cheese are not cold, but closer to room temperature.

Enjoy with a nice red like a Chianti, or a great Pale Ale, like Cigar City Guyabara, or  Dales Pale Ale.

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