Whole Hog Hoagie

By jenlin

Ingredients

• One 3-foot loaf soft Italian bread
• Roasted Red Pepper Spread, recipe follows
• 8 ounces thinly sliced boiled ham
• 8 ounces thinly sliced mortadella
• 8 ounces thinly sliced salami
• 8 ounces thinly sliced provolone
• 3 cups shredded romaine lettuce
• 2 cups shredded radicchio
• 2 cups sliced tomatoes
• Quick-Pickled Zucchini, recipe follows
• One 16-ounce jar roasted red peppers, drained
• 1 1/2 cups mayonnaise
• 1/4 cup red wine vinegar
• 2 teaspoons dried oregano
• Pinch red chile flakes
• 2 cloves garlic
• 2 cups distilled white vinegar
• 3 tablespoons kosher salt
• 2 tablespoons yellow mustard seeds
• 2 teaspoons red chile flakes
• 6 sprigs fresh dill
• 4 cloves garlic, thinly sliced
• 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
• 1 small red onion, halved and sliced into thin half-moons

Preparation

Step 1

Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side.