Hoagie Ingredients:
1 pkg. hoagie buns: (6) wheat or sour dough
2 slices pastrami
2 slices ham
3 slices Genoa salami (4”)
4 slices pepperoni
4 slices dry salami
3 slices lg. tomato
Red onion rings
1/4 c. pepperoncini peppers, chopped
Romaine or green leaf lettuce, chopped
2 slices swiss cheese
2 slices mild provolone
Fresh parmesan cheese
Pesto Spread (see recipe below)
Italian seasoning
Basil
Vinegar and Oil
Dijon Mustard
Hoagie Procedure:
Above ingredients make 1 hoagie. Squeeze mustard on top and bottom bun. Alternate pastrami and ham onto wax paper. Spread pesto onto top bun and sprinkle onto the meat. Cover meat with one slice of each cheese. Micro for 2 minutes or heat in oven until edges become slightly red, curled and crispy. Sprinkle both seasonings and parmesan onto hot meat and cheese. Place 3 red onion rings, pepperoncini, 3 Genoa salami, 1 slice of each cheese, 4 pepperoni (heat 25 sec), parmesan, sprinkle pesto, 3 onion rings, pepperoncini, 4 dry salami, 3 slices tomato, lettuce, vinegar and oil, sprinkle both seasonings, finish with heavy parmesan. Repeat the process for each hoagie.
Pesto Spread Ingredients:
1/4 c. black olives
1/4 c. green olives
4 slices dill pickle
2 tsp. roasted garlic
Pesto Spread Procedure:
Combine ingredients for Pesto Spread in food processor and chop very small. Makes enough spread for 6 hoagies.
Book: "Taste of Main Street America" - Page 90
Restaurant: Hoagie Street Deli, Main Street, Kimberly, ID
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077