Ingredients
3/4 Pound
Carando Soppressata, Sliced
3/4 Pound
3/4 Pound
Carando Genoa Salami, Sliced
3/4 Pound
3/4 Pound
Carando Pepperoni, Sliced
3/4 Pound
4 Rolls
Hoagie Rolls, Split
4 Rolls
3 Tablespoons
Extra Virgin Olive Oil
3 Tablespoons
5 Cloves
Fresh Garlic, Minced
5 Cloves
1
Small Yellow Onion, Minced
1
8 Ounces
Cremini Mushrooms, Sliced
8 Ounces
1/4 Cup
White Wine
1/4 Cup
28 Ounces
San Marzano Tomatoes, Crushed
28 Ounces
1 Tablespoon
Dried Oregano
1 Tablespoon
1 Teaspoon
Crushed Red Pepper
1 Teaspoon
1/4 Cup
Fresh Basil, Chopped
1/4 Cup
1 Pound
Low-Moisture Mozzarella, Sliced
1 Pound
Directions
Preheat the oven to 450ºF.
Toast each roll and reserve.
Heat a large saucepan over medium-high heat. Add the extra virgin olive oil, garlic, and onion, and sauté until translucent.
Add the mushrooms and sauté until all the liquid is released, then add the white wine.
Add the tomatoes, oregano, and crushed red pepper and simmer for about 5 minutes, adding the fresh basil at the end.
While the sauce is cooking, layer 1/4 of each of the meats on the bottom half of each hoagie roll.
Spoon some of the sauce and mushrooms over each, then top with 1/4 of the mozzarella.
Return the sandwiches to the oven until the cheese is melted and lightly browned, then remove from the oven.
Top each with the top half of the rolls, slice in half and serve immediately.
Life is Delicious. Savor It.
