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Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.

Carefully slice each hoagie roll lengthwise, but do not cut all the way through, leaving one side attached like a hinge. Place the opened rolls on the prepared baking sheet.

Layer the deli meats inside each hoagie roll: first the ham, then the salami, and finally the pepperoni. Top the meats with two slices of provolone cheese per roll.

Bake the assembled subs in the preheated oven for 8-10 minutes, or until the bread is lightly toasted and the cheese is melted and bubbly.

While the subs are baking, prepare the creamy salad topping. In a medium bowl, combine the mayonnaise, red wine vinegar, dried oregano, garlic powder, black pepper, sliced pepperoncini, and pepperoncini brine. Mix well.

Add the 1/4 cup grated Parmesan cheese, shredded iceberg lettuce, and thinly sliced red onion to the mayonnaise mixture. Toss thoroughly until all ingredients are well coated.

Once the subs are removed from the oven, place the sliced tomatoes over the melted cheese and meats. Sprinkle the tomatoes with 1/4 teaspoon black pepper.

Generously pile the creamy salad topping onto each toasted sub. Garnish with additional grated Parmesan cheese, if desired. Serve immediately, perhaps with a side of curly fries.


Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.

Carefully slice each hoagie roll lengthwise, but do not cut all the way through, leaving one side attached like a hinge. Place the opened rolls on the prepared baking sheet.

Layer the deli meats inside each hoagie roll: first the ham, then the salami, and finally the pepperoni. Top the meats with two slices of provolone cheese per roll.

Bake the assembled subs in the preheated oven for 8-10 minutes, or until the bread is lightly toasted and the cheese is melted and bubbly.

While the subs are baking, prepare the creamy salad topping. In a medium bowl, combine the mayonnaise, red wine vinegar, dried oregano, garlic powder, black pepper, sliced pepperoncini, and pepperoncini brine. Mix well.

Add the 1/4 cup grated Parmesan cheese, shredded iceberg lettuce, and thinly sliced red onion to the mayonnaise mixture. Toss thoroughly until all ingredients are well coated.

Once the subs are removed from the oven, place the sliced tomatoes over the melted cheese and meats. Sprinkle the tomatoes with 1/4 teaspoon black pepper.

Generously pile the creamy salad topping onto each toasted sub. Garnish with additional grated Parmesan cheese, if desired. Serve immediately, perhaps with a side of curly fries.
