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DIY Hoagie Bar

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Make-your-own hoagies are perfect for gatherings of all kinds, especially game-day parties…

DIY Hoagie Bar Recipe

Serves 4-6

The beauty of a DIY hoagie bar is that everyone gets to make their own sandwich exactly how they like it. I’ll take mine with extra iceberg slaw and spicy pepper mayonnaise, please!

Ingredients

Spicy Pepper Mayonnaise

  • 5 whole (about 1oz/30g) hot chilli peppers in oil (such as Calabrian cherry peppers), stemmed and finely chopped, plus a few extra whole peppers, for garnish
  • ½ cup (115g) mayonnaise
  • Fine sea salt
  • Freshly ground black pepper

 

Iceberg Slaw

  • 1 small head (about 1lb/455g) of iceberg lettuce
  • 4 teaspoons red wine vinegar
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons dried oregano
  • ½ teaspoon fine
  • sea salt
  • Freshly ground black pepper

 

From the Store Cupboard/Fridge

  • 1 (16in/40cm) loaf of soft Italian bread with sesame seeds
  • 4oz/115g thinly sliced mortadella
  • 4oz/115g thinly sliced soppressata
  • 4oz/115g thinly sliced Genoa salami
  • 4oz/115g sliced provolone
  • ½ red onion, thinly sliced
  • 2 ripe tomatoes, sliced
  • Pack of good-quality crisps

Method

Make the Spicy Pepper Mayonnaise

  1. In a small serving bowl, stir together the chopped peppers and mayonnaise. Season with a pinch of salt and several grinds of black pepper.
  2. Cover and store the mayonnaise in the refrigerator until you’re ready to serve, up to 3 days.

 

Make the Iceberg Slaw

  1. Just before serving, remove the core and any bruised outer leaves from the head of lettuce. Thinly slice the lettuce and place it in a medium serving bowl.
  2. Add the vinegar, olive oil, oregano, salt, and plenty of pepper. Toss well.

 

To Serve

Place the bowls of spicy pepper mayonnaise and iceberg slaw on a board, with serving utensils for each.
Cut the sesame loaf in half lengthwise and then crosswise into 4 or 6 pieces.
Arrange the bread, mortadella, soppressata, salami, provolone, red onion, tomatoes, and extra whole peppers next to the mayonnaise and slaw.
Serve the crisps alongside in a bowl.

Further Information

Credit: Excerpted from Boards, Platters, Plates by Maria Zizka (Artisan Books). Copyright © 2021. Photographs by Erin Scott.

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