The Rausch Family Hoagies

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Introduction: The Rausch Family Hoagies

About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English, Social Studies, and STE…

A sandwich, sub, or grinder can mean anything. A hoagie, cannot. To me a hoagie is a very specific type of sandwich and there is very little room for interpretation. Actually, there's no room. A hoagie is a hoagie and anything else is not a hoagie.

My dad learned to make hoagies from his family while growing up outside Philadelphia. The hoagies he made as I grew up are pretty much the same as what he grew up with (minus onions).

These hoagies are delicious fresh, they're even better after they've been sitting for a day and all the juices permeate the Italian bread. My husband thought I was crazy the first time I made hoagies and said he had to wait like an hour or so before eating and that they're better the next day. He later admitted I was right :)

Supplies

1 loaf of Italian bread (the big fluffy supermarket kind)

Ham (3/4-1lb, sliced thin)

Hard Salami (1/2-3/4lb, sliced thin)

Provolone cheese (1/2-3/4lb sliced thin)

Lettuce

Tomato

1-2 tbs Sea salt*

1/4-1/2 cup Olive oil*

1-2 tbs Oregano*

Plastic wrap

*to taste, as I don't generally measure.

Step 1: Tomatoes

Before you do anything, clean and slice (and dice if you prefer) the tomatoes. In a bowl, add 1/2-1 tbs of sea salt and 1/4 cup of olive oil and mix together. Add the tomatoes and coat them well. Let the tomatoes marinate for at least 30 minutes.

It might seem like an unnecessary step, but doing this really brings out flavor.

Step 2: Bread Prep

Slice the bread length wise and then use clean fingers to press gentle dimples into both sides. Drizzle both sides of the bread with olive oil and oregano. How much olive oil and oregano is a matter of preference---I don't like oregano, at all, but a hoagie isn't a hoagie without it so I tend to take a light hand with it.

Step 3: Veggies

Add the tomatoes (and all the juices from the bowl) and the lettuce to the bottom side half of the bread. My dad says he puts on as much tomatoes as he can. Add additional salt as needed.

Step 4: Meats & Cheese

Layer 6 slices of provolone on one side of the bread and 10 slices of salami on the other. Then on the side with cheese add 10 slices of salami, and on the side with salami add 6 slices of cheese. On one side (I usually do the bottom) add 2-5 slices of ham.

This probably doesn't really matter much, but it's what my dad does and so it's what I do.

Step 5: Cut & Wrap

Carefully put the top half of the hoagie onto the bottom and press down gently.

1 hoagie can last my husband and I a couple days, so I generally cut the hoagie into 2-3" wide pieces and wrap each piece individually (and tightly) in plastic wrap.

Whatever we are not eating immediately goes into the fridge. If you can stand the wait, I highly recommend wrapping all of the pieces and letting the sandwich "marinate" for a little bit. It sounds ridiculous but it really is delicious.

Sandwich Challenge 2020

Second Prize in the
Sandwich Challenge 2020

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    10 Comments

    0
    cyknight
    cyknight

    10 months ago

    For those wondering what kind of lettuce that is on the sandwich; it's raw spinach! Which, in my opinion, would be the better choice! Thanks for posting this 'ible.

    0
    Not_Tasha
    Not_Tasha

    Reply 10 months ago

    I usually use raw spinach or romaine.

    Thanks!

    0
    WUVIE
    WUVIE

    11 months ago on Step 5

    Bravo! Excellent choice, and you are right about waiting to eat it. You definitely have my vote!

    0
    Not_Tasha
    Not_Tasha

    Reply 10 months ago

    Thank you!

    0
    seamster
    seamster

    10 months ago

    Wowser, drooling over this. Looks amazing!

    0
    Not_Tasha
    Not_Tasha

    Reply 10 months ago

    Thansk!

    0
    calichigal
    calichigal

    11 months ago

    How can I not vote for a real hoagie?!?! This brought back fond memories. I grew up in Willow Grove PA, and LOVE hoagies. There is something about the rolls made up there that is part of what makes them taste so good - and is lacking in the ones around here (central Texas). A friend that still lives up there told me that Amaroso's tried to open a bakery in either AZ or NM, and the rolls just didn't taste the same. My fond memories include our church youth group selling hoagies as a fund raiser for a retreat - and we gathered and made them assembly-line fashion.

    0
    Not_Tasha
    Not_Tasha

    Reply 11 months ago

    Thank you!!!

    0
    millow
    millow

    11 months ago

    that makes me hungry

    0
    imgame73
    imgame73

    11 months ago

    Oh my word I love a good sandwhich and this looks delish! Ready to take on a trip!