Hoagie Dip
Ingredients
- 1/2 purple onion diced
- 4 pickled pepperoncini peppers drained and diced (reserve some pepperoncini juice for the sauce)
- 1/2 head iceberg lettuce chopped about the size of nickels
- 1 large tomato , halved, seeded, and diced
- 1/4 pound deli-sliced Genoa salami , sliced and diced
- 1/4 pound deli-sliced ham , sliced and diced
- 1/4 pound deli-sliced prosciutto , sliced and diced
- 1/4 pound deli-sliced roast turkey , diced
- 1/4 pound deli-sliced swiss or provolone cheese , sliced and diced
- 1/2 cup mayonnaise
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon red wine vinegar
- 1 Tablespoon pepperoncini juice
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 10- to-12- inch Art of Bread round loaf of choice , hollowed out
- 1 sliced Art of Bread baguette
Instructions
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Combine the chopped vegetables, meats and cheese in a large bowl.
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In a small bowl mix the mayonnaise, olive oil, vinegar, pepperoncini juice, oregano, and red pepper flakes and stir until everything is all mixed up.
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If you are going to serve within an hour, pour the dressing over the meat/veggie mixture and toss until combined. Refrigerate until ready to serve.
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If you are NOT eating it soon, keep all ingredients refrigerated and toss together right before so that the lettuce does not get soggy.
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Carve out the center of the bread loaf to make a bowl and cut the top piece taken out into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and baguette slices.
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Spread dip over bread and enjoy!
