Philly. Hoagie. Done Right.

How to Make a Proper Philly Hoagie: A Step-by-Step Guide 

1. Choosing the Right Roll: Make sure to use a fresh, crusty Italian hoagie roll with a slight crust on the outside. It should be sturdy enough to hold all the fillings but soft enough to bite through comfortably.      
2. Scooping the Roll: Scooping out some of the inner bread from the bottom half of the roll is a great tip to prevent sogginess and create more space for the fillings. However, it's also common to scoop out both the top and bottom halves of the roll to maximize the filling-to-bread ratio and prevent the sandwich from becoming too bready.
3. Adding Condiments: Drizzling olive oil and red wine vinegar onto the bottom half of the roll is a classic Philly hoagie technique. Or prepare in advance a dressing of red wine vinegar, olive oil and oregano, letting it sit long enough the rehydrate the oregano. Lightly seasoning with salt and freshly cracked black pepper is perfect. Adding a thin layer of mayo on the top half of the roll is optional but adds a nice creaminess.
4. Layering the Meats: Capicola, Genoa salami or Hot soppressata, Mortadella and some ham are great choices for deli meats. Prosciutto if you want to upscale it a little. Folding or crumpling the meats slightly helps keep the sandwich from becoming too flat. Adding thin slices of provolone cheese on top of the meats is a must for that melty, cheesy goodness. Most important: Layer the meats in order of spiciness, mildest last: Capicola, Salami, Mortadella, Ham [if any], Cheese.                
5. Adding Fresh Veggies: Shredded iceberg lettuce and thinly sliced onions are essential for a fresh crunch. Soaking the onions in cold water to tone down their sharpness is a good tip, or use white or red onions instead. Adding hot or sweet peppers is optional but adds a nice kick. Thinly sliced tomatoes are acceptable but not mandatory.
   
6. Cherry Pepper Spread: Cento Cherry Pepper Spread is a fantastic addition for a bolder flavor punch. You can spread it on the bottom half of the roll along with the oil and vinegar or layer it on top of the meats. Go very easy on the spread as it can easily overpower the meats and cheese.
7. Topping the Sandwich: Closing the hoagie with the top half of the roll and gently pressing down to help all the layers meld together is key. If you like mayo, it should be on this half.

Key Tips for a Perfect Philly Hoagie:

·    Scooping the bread helps prevent sogginess and creates room for more fillings.

·    Oil and vinegar go on the bottom, not mixed with the veggies like a salad dressing, for the best texture. The hoagie doesn't get soggy, even a day later!

·    Mayo goes on top (if desired), so it doesn’t interfere with the classic oil-vinegar combo and keeps the sandwich from getting too messy.