Ingredients
- 1 medium onion
- 2 pickled pepperoncini peppers
- 1/2 head iceberg lettuce
- 1 large tomato, halved and seeded
- 1/4 pound deli-sliced genoa salami
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced prosciutto
- 1/4 pound deli-sliced roast turkey
- 1/4 pound deli-sliced provolone cheese
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes
- Lady at tailgate suggested adding balsamic vinegar
- 1 10 -to-12-inch round loaf Italian bread
- 8 hoagie rolls, cut into pieces, for dipping
Preparation
Step 1
1. Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese. Some say to use food processor and roughly pulse the meats and cheeses
2. Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, balsamic vinegar (if desired), oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve. Flavors blend better if made ahead of time (Some suggest it tastes better the next day)
3. Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers! If bread bowl not used, can use bread loaf and even toasted if it's going to sit out awhile- keep from getting stale