Michael loves hearty meat sandwiches, so when I spotted this recipe on my sister’s Pinterest board, “Dinner,” I knew I’d have to give it a try. This tasty and easy-to-follow recipe comes from the Wonky Wonderful blog. You can see the “Hot Italian Sandwich” post here.
I was pleasantly surprised with just how easy it was to make such a delicious sandwich. With the temperatures up here finally cooling down a bit, these hearty and hot sandwiches are a welcome alternative to the cold deli sandwiches we frequently make for dinner on warm summer nights. In addition to being easy to make, the ingredients list for the recipe is also simple.
Here’s what you will need:
6 hoagie rolls
1 pkg salami- The original recipe calls for Oscar Meyer deli style salami; I used the hard salami because that’s all they had at the store, and I didn’t want to wait at the deli.
1 pkg pepperoni- For this go round, I just used Hormel pizza pepperoni, but I’m sure the deli’s pepperoni would be even better!
1 pkg smoked ham- I used a package of Hillshire Farm ultra thin smoked ham.
1 jar Giadiniera Italian Mix (definitely optional)- This was a learning experience for me. See my note at the end of the post. It’s the jar on the far right of the ingredients photo.
1/2 stick of butter, softened
1 tsp dry Italian seasoning
thin sliced mozzarella
Make sure butter is softened well in advance of preparing sandwiches so that you’ll be able to create a smooth spread.
Preheat oven to 350 degrees.
Line a cookie sheet or baking dish with foil.
Put a little bit of olive oil on the foil to grease the surface.
Mix softened butter and dry Italian seasoning in a bowl.
Evenly spread on inside of hoagie rolls. You do not need very much. If you put too much butter on the rolls, the sandwiches may get too moist when heated.
Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni, and 2 slices ham. Top with Giardiniera (optional, see below before you commit) and 2 more slices of mozzarella. If your ham is kind of watery, you can dab it with a paper towel to remove some of the moisture before putting it on the sandwich.
Once the sandwiches are ready, place them in the baking dish or on the cookie sheet. The sandwiches should be tightly pressed together. If you’re using the baking dish, have the open side facing up, like you would with crispy tacos.
Bake for 10 minutes to create a hot, melted, and cheesy sandwich. Bake slightly longer if you are going for a more toasty sandwich.
Settle in for a delicious Hot Italian Sandwich, and relish the fact that the clean up from this meal will be minimal! A fresh salad is the perfect accompaniment for these sandwiches.
*A few words about Giardiniera Italian Mix:
I had no idea what this was until I googled it and saw the picture. I knew I had seen it before, but I had never tasted it or cooked with it. It’s usually on the aisle with olives and other veggies in jars. I bought some for the sandwiches because it was my first time using the recipe and I wanted to be loyal to the original ingredients. When I was preparing the sandwiches, I knew Michael would not want these veggies interfering with the meats on his bun. Giardiniera is basically an Italian relish or vegetable medley in vinegar. Once I opened up the jar, took a whiff, and inspected the contents, I realized didn’t really want it on my sandwich either! I still wanted us to try it, so I put some in a bowl and had it at the table. We both tasted a few of the vegetables. I am so glad I left the mix off of our sandwiches. The vinegar the vegetables soak in is extremely bitter. I shivered when I ate a piece of cauliflower. Neither one of us had more than one sample from the jar of Giardiniera. In addition to the bitter taste, I also think the vegetables would make the sandwiches really watery. Next time I make these, I might add some chopped up black olives, banana peppers, or pepperoncini. This time, we enjoyed our sandwiches with fresh side salads.