Giant Hoagie Sandwich

Ingredients:

Basil mayonnaise

• 1 cup tightly packed fresh basil leaves
• 5 cloves of garlic
• 2 cups mayonnaise
• 2 tablespoons lemon juice

Vinaigrette dressing

• 1/4 cup red wine vinegar
• 1/4 tsp red pepper flakes
• 2 tablespoons of honey
• 1/4 cup olive oil

Hogie

• 4 heads romaine lettuce, finely shredded
• 2 red bell peppers, very thinly sliced
• 2 yellow bell peppers, very thinly sliced
• 1 loaf of hogi, 180 cm long.
• 1.8 kg hot capicola, thinly sliced
• 1.8 kg mortadella (Bolognese sausage), thinly sliced
• 1.8 kg Genoa salami, thinly sliced
• 450 g provolone, thinly sliced
• 12 plum tomatoes, sliced ​​into rounds
• 2 cups thinly sliced ​​green olives
• 2 cups chopped pepperoncini
• 2 cups chopped roasted bell peppers

Preparation:

1. Basil mayonnaise:

   
   Combine basil, garlic, mayonnaise, lemon juice, and salt to taste in a blender and blend until smooth. Transfer to a bowl.
   

2. Vinaigrette dressing:

   
   In a jar with a lid, combine red wine vinegar, red pepper flakes, honey, salt, and black pepper to taste. Shake vigorously until thoroughly combined.
   

3. Hogi:

   
   Toss together the romaine lettuce, bell peppers, and some of the vinaigrette, seasoning with salt and pepper to taste.
   
4. Cut the bun in half horizontally, then remove the top half to create an indentation. Spread basil mayonnaise on each side.
5. Place capicola, mortadella, and salami on the bottom half of the hogi, then top with slices of provolone. Add tomatoes, then olives, pepperoncini, and roasted peppers.
6. Fill the top half of the bun with lettuce and form a sandwich. Cut into small slices and serve immediately.