Italian Cold-Cut Hoagie with Oil and Oregano

Why You’ll Love This Recipe

• Deli-quality Italian hoagie at home with simple, supermarket ingredients.
• All about balance: savory meats, creamy provolone, crisp lettuce, juicy tomatoes, tangy pepperoncini, and a classic oil–vinegar–oregano finish.
• No cooking required; perfect for quick lunches, game days, and picnics.
• Easy to customize with heat levels, extra veggies, or different cheeses.

Grocery List

• Produce: Iceberg lettuce, 1 medium tomato, 1 small red onion, pepperoncini rings
• Dairy: Provolone cheese
• Pantry: Soft hoagie rolls, extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, black pepper; from the deli: Genoa salami, capicola, deli ham

Full Ingredients

For the Sandwiches (2 hoagies)

• 2 soft Italian hoagie rolls (8–10 inches each)
• 4 oz (115 g) Genoa salami, thinly sliced
• 4 oz (115 g) capicola (coppa), thinly sliced
• 4 oz (115 g) deli ham, thinly sliced
• 4 slices provolone (about 3 oz/85 g), mild or sharp
• 2 cups (100 g) iceberg lettuce, finely shredded
• 1 medium ripe tomato, thinly sliced (8–10 slices), patted dry
• 1/2 small red onion, very thinly sliced (about 1/2 cup/45 g)
• 1/2 cup (60 g) pepperoncini rings, drained and patted dry

For the Oil–Vinegar–Oregano Drizzle

• 4 tsp (20 ml) extra-virgin olive oil
• 2 tsp (10 ml) red wine vinegar
• 1/2 tsp dried oregano, rubbed between fingers
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• Pinch garlic powder (optional)

Optional Add-Ons

• Mayonnaise or Dijon/yellow mustard
• Roasted red peppers, sliced
• Crushed red pepper flakes for heat

Step-by-Step Instructions

Step 1: Make the classic oil–vinegar drizzle

In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, kosher salt, black pepper, and a pinch of garlic powder if using. Let it sit for 5 minutes to bloom the oregano while you prepare the other ingredients.

Step 2: Prep the veggies

Finely shred the iceberg lettuce. Thinly slice the tomato and red onion; pat the slices dry with a paper towel so the sandwich stays crisp. Drain the pepperoncini rings well and blot away excess brine.

Step 3: Split and ready the rolls

Split each hoagie roll lengthwise, leaving a hinge so it opens like a book. Optional: Gently pull out a little of the soft interior crumb to make room for the fillings. If you prefer a slightly warm, sturdier roll, lightly toast cut-side up at 375°F (190°C) for 2–3 minutes; cool 1 minute before building.

Step 4: Layer the cheese and meats

Lay two slices of provolone along the bottom of each roll to create a moisture barrier. Evenly layer the meats: ham first, then capicola, and top with Genoa salami. Aim for light, slightly ruffled folds rather than compressed stacks—this keeps each bite airy and tender.

Step 5: Add the veggies and season

Distribute red onion and tomato slices over the meats. Pile on the shredded lettuce, then scatter the pepperoncini rings. This order helps keep the crunchy elements away from the bread so they stay crisp.

Step 6: Dress, close, and rest

Whisk the dressing again and drizzle it evenly over the lettuce and vegetables—about half on each sandwich. Close the rolls and press gently to set the fillings. For deli-shop magic, wrap tightly in parchment or foil and let rest 5–10 minutes to meld flavors, then slice on a bias and serve.

Pro Tips

• Rub the dried oregano between your fingers before adding—it releases aromatic oils for fuller flavor.
• Use provolone on the bottom as a moisture barrier; it keeps the bread from getting soggy.
• Pat tomatoes and pepperoncini dry so the sandwich stays crisp longer.
• Shred lettuce very finely for a true deli texture that distributes seasoning evenly.
• Wrap and rest 5–10 minutes before eating; this simple step elevates the entire sandwich.

Variations

• Spicy Italian: Use hot capicola, add hot cherry peppers or Calabrian chile paste, and finish with crushed red pepper flakes.
• Jersey-Style: Add a thin smear of mayo and yellow mustard, and tuck in a few dill pickle chips.
• Lighter/No-Pork: Swap capicola and ham for roasted turkey; keep the salami or use all-beef salami and extra veggies.

Storage & Make-Ahead

For best texture, assemble right before serving. To pack for lunch, build the sandwich with cheese and meats, add onion and lettuce, then keep tomato, pepperoncini, and dressing separate. Add them just before eating. Wrapped tightly in parchment and then foil, an assembled hoagie will keep in the refrigerator up to 12 hours (bread will soften). Store the dressing in a small sealed jar at room temperature up to 2 hours or refrigerated up to 5 days; shake before using.

Nutrition (per serving)

Approximate per sandwich: 950 calories; 45 g protein; 55 g fat; 55 g carbohydrates; 4 g fiber; 1,800–2,100 mg sodium. Values will vary based on brand of meats, cheese, and roll size.