MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Philadelphia Hoagie
 Categories: Sandwich, Meat
      Yield: 4 Servings
 
     1     Italian bread loaf (12")
           Olive oil
           Provolone cheese
           American cheese
           Ham; boiled
           Salami; cooked
           Cappiccola ham
           Lettuce; shredded
           Tomato
           Onion; chopped, or sliced
           -and separated
           Oregano
           Ground red peppercorns (optional)
 
  This is a sandwich that is very popular in the Philadelphia area
  down to the New Jersey shore. Variations of it in other areas of
  the country are known as heroes or submarines, but they just aren't
  the same. The cold cuts should be thinly sliced, and don't put too
  much on ... a hoagie fills up very quickly! For vegetarians, double
  the cheese and leave out the meat for a Philadelphia cheese hoagie.
  Serve it cold with a cream soda!
  
  Slice the loaf lengthwise, without cutting all the way through, so
  it can be opened flat. Pour enough olive oil along the bread to
  moisten it.

  Close the bread and press it together to spread the olive oil. Open
  the bread up again and start layering in the cold cuts (one layer
  each ingredient): provolone cheese, American cheese, cappicola ham,
  cooked salami, boiled ham. Layer in sliced tomatoes. Add onions.
  Spread shredded lettuce along the tomatoes, then  sprinkle on some
  oregano and, if desired, ground red peppercorns.

  Pour on a little more olive oil, then close the hoagie with a large
  knife. It's best if you can wrap it tightly in waxed paper and let
  it sit for a few minutes (depending on how much olive oil was used)
  to let the flavors circulate.
  
  For the purists out there, I should also note that this recipe is a
  'best of both worlds' conglomeration. Hoagie shops in the Philly
  area usually offer a choice of Italian hoagies (no American cheese,
  extra provolone and extra salami instead of boiled ham) and
  American hoagies (extra American cheese and maybe some Swiss,
  little or no provolone, mayonnaise instead of olive oil, extra
  boiled ham instead of cappiccola ham). Both are also made in
  meatless versions.
  
  Recipe by A.Austin2 [Quaver]
  
  From: Robert Miles
  Date: 11-02-97
 
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