Italian Picnic Hoagie

  • Serves 4
  • By Erin Pettipas
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Ingredients

4          soft hoagie buns

3 ½      oz (100 g) each mortadella, salami (spicy or not), soppressata

8          slices provolone

8          slices or 1 cup grated gouda

2          cups (500 mL) shredded romaine lettuce

4          handfuls kettle-cooked chips

2          tsp (10 mL) red wine vinegar

            olive oil, for drizzling

            hot honey, for drizzling

½         cup (125 mL) mayonnaise

1          tbsp (15 mL) fresh oregano

½         tbsp (7.5 mL) fresh rosemary 

Directions

  1. Finely chop oregano and rosemary. Mix into mayonnaise and spread on both sides of buns. Layer deli meats, cheeses, and shredded romaine tossed with red wine vinegar, olive oil, salt, and pepper. Drizzle with hot honey. 
  1. Top with kettle chips, close sandwiches, and wrap tightly in parchment. Slice and serve.

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