ize pieces.
Serve the hoagie dip in the bread bowl, with
Chop salami, ham, pepperoni, capicola, provolone, tomatoes, lettuce and onion into bite size pieces and place in large serving bowl. (don't use a food processor, pieces will be too small)
Add both dressings, mayonnaise, garlic powder, oregano and stir together. If you are making this more than a few hours in advance do not add until closer to when you will be eating the dip (will be too soggy).
Slice hoagie rolls as if you were slicing a loaf of bread and serve with dip.
Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.
Combine all of the meat and cheese into a large bowl and mix well.
In a seperate bowl combine the mayo and oregano and mix well.
Then add the mayo mixture to the meats and cheese add the onion and combine all together until well mixed.
Chill for at least one hour.
before serving add lettuce and tomatoes all over the top of the dip.
Place roast in crockpot, sprinkle in soup mix, and then pour beer over top.
Cook on low all day (6-8 hours).
Shred meat with a fork and serve on hoagie rolls.
Use the juice as a dip,\"au jous\" style.
Optional: We like to serve these with sauted peppers and onions and slices of mozzarella or other kinds of cheese.
lavor.
Meanwhile, slice the hoagie rolls lengthwise, toast them, and
Heat butter.
Add onion and bell pepper.
When softened add beef on top; place cheese on top of beef.
Cover; cook until cheese has melted.
Place on a hoagie bun.
Dip in aus jus to eat.
Preheat oven to 375\u00b0F.
Line a baking sheet with foil.
Spray baking sheet with nonstick cooking spray.
Place hoagie roll in center of foil (12x12 for one hoagie). Bring up sides of foil around hoagie. This will retain the hoagie's shape while baking.
Layer vegetables in roll however you like.
Break up the two slices of cheese and top off the sandwich with the cheese and Italian seasoning.
Bake for 15-20 min (or however long you like) and enjoy.
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Chop the hard salami, ham, provolone tomatoes, lettuce and onions into small bite-size pieces.
Add the Italian dressing, mayonnaise, garlic powder, oregano, and salt and pepper (to taste) and stir together. Set aside.
Cut out the center of an artisan style loaf of bread-cubing the reserved bread into pieces to dip (do not cut through to the bottom, make a \"bread bowl\").
Pour in hoagie mixture and serve with bread cubes.
re brown.
Cut open hoagie roll and smear bleu cheese
Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
Mix au jus as package directs.
After it comes to a boil, add the roast beef and simmer until well heated.
Split hoagie rolls and butter lightly and place under broiler of oven until heated. Divide beef onto the rolls.
Serve the au jus in small dish for dipping the sandwiches.
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Butter both sides of Hoagie bun and broil in oven for 2-3 minutes.
Take out of oven and place shredded Mozzarella cheese on one side of Hoagie.
Then place lettuce, tomato slices and bacon strips on top of cheese.
Fold Hoagie together and place back in oven for 5- 7 minutes or until cheese is melted.
Take out and drip olive oil inside of Hoagie.
Spread Mayonnaise on top inside bun (optional).
Cut the ham, salami and cheese into small pieces by rolling jelly-roll style, thinly slicing, and then slicing again into half moon shaped pieces.
Mix in a bowl with oregano and mayonnaise.
Add the onion.
Add lettuce and tomato just before serving.
Serve with bread slices.
ot.
I add the hoagie rolls to the oven when
ntil sauce bubbles.
Cut hoagie rolls in half and lightly
ntil sauce bubbles.
Cut hoagie rolls in half and lightly
ittle of the dressing. Then dip the turkey slices in the