Special Italian Hoagie With Cheese, Peppers, and Five Meats

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“Try to get the best ingredients from a good Italian deli”

Ingredients Nutrition

  • 1 hoagie roll (8-inches long and 3 1/2 inches wide)
  • 4 teaspoons good quality olive oil
  • 1 teaspoon red wine vinegar
  • 13 cup shredded iceberg lettuce
  • 1 medium ripe tomatoes, very thinly sliced
  • 2 ounces thin-sliced boiled ham
  • 1 ounce thin-sliced sopressata
  • 2 ounces thin-sliced provolone cheese
  • 1 ounce thin-sliced prosciutto
  • 1 ounce thin-sliced genoa salami
  • 2 ounces thin-sliced capicola
  • 14 cup marinated hot peppers (or any bottled peppers of you choice, Mancini Fried peppers are recommended) or 14 cup marinated sweet pepper (or any bottled peppers of you choice, Mancini Fried peppers are recommended)
  • 14 cup thinly sliced purple onion


  1. **Pick your favorite bottled pepper product.
  2. Cut the bread in half lengthwise; open it on the counter.
  3. Pull out some of the interior; sprinkle the oil and vinegar over the cut side of each half; distribute evenly.
  4. Lay the lettuce on one of the halves; spread it out evenly.
  5. Top with 2 thin layers of tomato slices (reserve remaining tomato slices); season with salt and pepper.
  6. Layer the meat and cheese, making sure each layer is distributed evenly along the length and width of the bread half.
  7. Layer in the following order: the ham, the sopressata, 1 ounce provolone, the prosciutto, the remaining provolone, the Genoa salami, and the cappicola.
  8. Top meats with the peppers and onion; spread them out evenly.
  9. Top with 2 thin layers of thin tomato slices.
  10. Season tomato with salt and pepper.
  11. Lay the second half of bread on top of the hoagie; cut in half crosswise and serve.

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