HomeAppetizer Submarine Hero Hoagie Dip

Submarine Hero Hoagie Dip

Comments : 11 Posted in : Appetizer on by : Chris Tags: , , ,

Hoagie Dip

We had a hard time deciding what to call this dip, which is perplexing considering how tasty and fun it is.

Here in our part of New Jersey we call a sandwich that’s on a long Italian roll and stuffed with deli meats and cheese with some lettuce and tomato a Hero. But if I asked what you would call this sandwich you might say a HoagieSub (or Submarine), Grinder, Po-Boy, or maybe something else, depending on where you live.

Hoagie Dip

We aren’t the type to dictate naming conventions (except for our 3 year old niece who says Pop instead of Soda, despite her mother being a born and raised NJ native).

Since we couldn’t decide we just went with Submarine Hero Hoagie Dip.What do you think? Eh… Kind of a mouthful (pun intended!!). Tell you what, why don’t we put it to a vote. What would YOU call this?

[polldaddy poll=5498647]

Anyway, naming issues aside, this dip is really quite tasty despite it not being the most photogenic of our creations. With shredded lettuce, diced tomato, and thinly sliced ham, salami, and cheese, this dip tastes just like a Hero only it can be scooped onto your favorite crunchy carb of your choosing. Personally, I prefer a nice thin slice of fresh Italian bread.

Hoagie Dip

Recipe: Hoagie Dip

Ingredients

  • 1/2 lb ham
  • 1/2 lb salami
  • 1/2 lb american cheese (tell deli to slice medium to thick)
  • 1/2 head of lettuce
  • 1 small white onion
  • 1 large tomato
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 2 teaspoons oregano
  • 1  cup mayonnaise (we used light)
  • 1 tablespoon olive oil
  • Rolls, cut into thin slices for dipping

Directions

  1. Dice the cold cuts, thin. Chop the onion, tomato, and lettuce*.
  2. Combine the vegetables and cold cuts in a mixing bowl. Add the mayonnaise, olive oil, black pepper, red pepper flakes, and oregano and mix until all combined.
  3. Cover and refrigerate until ready to serve.

*Note: If you’re serving the dip more than 4 hours from when you make it, wait until the last minute to put the lettuce in so it doesn’t get soggy.
**Thank to our friend Brooke for introducing us to this dip last month!

Hoagie Dip on Bread

 

11s COMMENTS

11 thoughts

    • Chris
      September 13, 2011 at 11:25 am

      Great comparison Tara! It’s like a meat version of bruschetta. =D

  • September 13, 2011 at 4:34 pm

    I voted hero! :0) Looks yummers.

    Sorry to heard your Dad has celiac…man, that’s frustrating! I feel for him because I’d DIE without toast, haha. Hope he enjoys the bread (I loooove it toasted!)

    • Chris
      September 13, 2011 at 7:23 pm

      Thanks Charissa! My Dad was good about gluten free for awhile, but he fell off the wagon and has been sneaking it, even if it makes him feel bad later. I bet your gluten free bread would show him you don’t HAVE to give up good tasting food. I’m worried I might end up with it when I’m older. I love bread, pizza, and all the other deliciously bad carb’s out there =D.

    • Chris
      September 13, 2011 at 7:24 pm

      Or ruin one persons dinner because he ate too much of it (me…heheh)

  • September 13, 2011 at 7:19 pm

    what a fun idea! i’m a mayo-hater so i’d probably sub greek yogurt, or even omit something creamy altogether + go for just the olive oil + perhaps some giardiniera. it would change the texture a bit but i bet it would still be fab. excellent football-watching recipe – thanks for sharing!

    • Chris
      September 13, 2011 at 7:33 pm

      Since it’s basically a “sandwich” in dip form, I bet you could even do right with some olive oil and vinegar, or some dijon mustard.

      I never heard of giardiniera before. So, I went to wikipedia.
      Says “A milder variety of giardiniera is used for the olive salad in the Muffuletta sandwich.” – we loved Muffuletta when we visited New Orleans! That would be really interest to add. If you try it, come back and let me know!

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  • Chuck
    January 21, 2015 at 1:33 pm

    Looks like I’m about 4 years late in posting, but just found this recipe. Looks deelish, but why American chees? I will use sharp provolone for a truly authentic grinder/hoagie/sub!

    • Chris
      February 3, 2015 at 7:25 pm

      Great question! Not sure why American over Provolone. I think some sharp provolone would be delish!

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