Anglers Lunch: Traditional Italian Hoagie
A good sandwich is my go-to river lunch. Simple, hearty, and easy to pack—one can’t really go wrong. I always pack my favorite potato chips, and a San Pellegrino. Whether you’re headed to your favorite high alpine lake, river, guiding on your local river—this traditional Italian Hoagie is sure to satisfy any angler or client. Herbivores move along, this one’s all about the Carnivores.
The goal? To prepare a sandwich that would make Giovanni Amato proud. I wanted to try and recreate the true authentic hero of subs—the Italian Hoagie. I didn’t even attempt to put my own spin on this classic, why fix something if its already good, right? I do believe it’s possible to create an Italian hoagie that’s as good or better than the one at your favorite sandwich shop. Thanks to the guidance of my partner Dave—a sandwich efficient of sorts and an east coaster before moving west, I was able to nail down this recipe. No fancy spin or avocados on this sub. Just the necessities.
· Deli-sliced ham
· Deli-sliced capicola
· Deli-sliced provolone cheese
· Deli-sliced Salami
· Shredded iceberg lettuce
· Thinly sliced tomato
· Thinly sliced white onion
· Red wine vinegar and olive oil
· Salt, pepper, Italian oregano
· Hot or Sweet Peppers – I choose hot Banana Peppers
1. Start with a loaf of fresh and soft Italian bread and cut it lengthwise—you can pull out some of bread from the inside to make room for the really good stuff.
2. Now, if you were making this sub to eat right away you would drizzle the oil and vinegar on the bread but for sake of avoiding soggy sandwiches, opt to do this right before indulging.
3. It’s time for the meat and cheese don’t skimp on this stuff if you can. Find a good local market and make sure all your meat is chipped or sliced extremely thin to achieve the best consistency. Layer cheese and meats on the bottom half of the bread. Top with onion, lettuce, peppers and tomatoes.
4. Slice into 4 subs and pack away into fishing bag. Don’t forget to throw in your favorite potato chips and personal favorite drink—San Pellegrino.
For the dressing:
1. Mix together two tablespoons of oil and vinegar, season with salt and pepper and store in sealable container. Apply to the sub once ready to eat.