Meet the crowd-pleasing, appetite-whetting, hunger-bedding sandwich that is perfect for parties and picnics, whether you are menu planning for the Super Bowl, tailgating during the season, or serving up fun and food at home...
Adapted from a recipe I found in the October 2009 issue of Food Network Magazine, I knew this sandwich was the stuff football parties and tailgating events were made of: Full of deli meats, cheeses, veggies and peppers, I tweaked the recipe ever so slightly, just enough to bring out more of the flavors my family and I enjoy. The best part? No cooking required! If you know how to wield a knife, you're halfway home.
Hoagie in a Bread Bowl
adapted from Food Network Magazine, October 2009
- 1/4 pound deli-sliced prosciutto
- 1/4 pound deli-sliced Genoa salami
- 1/4 pound deli-sliced smoked ham
- 1/4 pound deli-sliced smoked turkey
- 3 ounces sliced Provolone cheese
- 3 ounces sliced Co-Jack cheese
- 1/2 head of iceberg lettuce, chopped into bite-size pieces
- 1 medium onion, chopped
- 5 peperoncini peppers, drained and chopped
- 1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
- 1 & 1/2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 & 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 round loaf of bread, 10-to-12-inches in diameter, cook's choice (I used pesto bread, but any favorite variety will do)
- extra rolls and/or sliced bread for serving (an assortment is nice, from King's Hawaiian Bread rolls to white, wheat, potato, and rye)
Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, peperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.
Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.
Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Don't forget the serving spoon, but remember this is finger food so invite guests to dig in!
Yield: serves 6-8 hungry guests