½ cup mayonnaise
1 tablespoon extra-virgin olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Pinch red pepper flakes
4 cups iceberg lettuce, cut into bite sized pieces
2 cups fresh tomato, cut into bite sized pieces
1 cup red onion, diced
½ cup dill pickle, cut into bite sized pieces
½ cup pepperoncini, cut into bite sized pieces
½ pound sliced Genoa salami, cut into bite sized pieces
½ pound sliced deli ham, cut into bite sized pieces
¼ pound sliced sweet capicola, cut into bite sized pieces
¼ pound sliced mortadella, cut into bite sized pieces
½ pound sliced provolone cheese, cut into bite sized pieces
Italian sub or hoagie rolls cut into slices
1 cup herbed oil, (we used Marconi Italian Dipping Oil, found at our local supermarket). You can also order a similar variety here
Make the dressing by combining mayonnaise, olive oil, basil, oregano, garlic powder and pepper flakes. Set aside.
In a large bowl, combine lettuce, tomato, onion, pickle, pepperoncini, salami, ham, capicola, mortadella and provolone cheese.
Toss with the mayonnaise dressing and pour into a serving bowl.
Lay out the bread slices on a platter and drizzle the herbed oil over the bread slices as well as over the bowl of hoagie dip and serve.
The cold cut varieties used in this recipe are up to you. More of something or less of one or another will not make a difference in the finished dip.
Keywords: Italian Hoagie Dip