THE WHOLE HOG HOAGIE

The Whole Hog Hoagie image

Provided by Nancy Fuller

Time 1h30m

Yield 36 servings

Number Of Ingredients 24

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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

Steps:

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.
Put the red peppers, mayonnaise, vinegar, oregano, red chile flakes and garlic in a food processor and pulse to combine well.
In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.