Ingredients
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1 medium onion
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2 pickled pepperoncini peppers
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1/2 head iceberg lettuce
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1 large tomatoes, halved and seeded
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1/4 lb deli-sliced genoa salami
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1/4 lb deli-sliced ham
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1/4 lb deli-sliced prosciutto
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1/4 lb deli-sliced roast turkey
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1/4 lb deli-sliced provolone cheese
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1/2 cup mayonnaise
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1 tablespoon extra virgin olive oil
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1 teaspoon dried oregano
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1 1/2 teaspoons dried basil
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1/4 teaspoon red pepper flakes
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1 round loaf Italian bread (bread bowl 10-12 inch)
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8 hoagie rolls, cut into pieces, for dipping (or baguette)
Instructions
- Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
- Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty.
- Refrigerate until ready to serve.
- 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!