Best 4 Fast Italian Pork Hoagies Recipes

BAKED ITALIAN HOAGIE RECIPE

Steps:

• Preheat the oven to 350 degrees. Place the rolls into a 9" x 13" baking pan, open-side up.
• Bake the rolls for 5 minutes and remove from oven.
• Place 3 folded slices of capicola hot ham onto the bottom of each roll.
• Add a layer of 3 folded pieces of salami onto the sandwiches.
• Divide the sliced banana peppers between the 6 sandwiches.
• Fold each slice of provolone cheese in half to break into two pieces and place on top of the banana peppers.
• Return the pan to the oven and bake for 20 minutes. Serve immediately with Italian dressing.

ITALIAN PORK SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
• Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
• To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
• Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
• Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
• Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
• Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

ITALIAN SLICED CHICKEN AND PORK HOAGIE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.
• Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.
• Pulse the giardiniera in a food processor until finely chopped.
• Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
• In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.

ITALIAN PORK SANDWICHES (DINIC'S COPYCAT PHILLY PORK SANDWICH)

Steps:

• Marinate the meat the night before. If needed, trim the skin off of the pork shoulder while you're butterflying it, but don't trim away the fat cap on top. We used a 4-pound piece off of a larger cut, so we also had a small bone to butterfly around.
• Sprinkle evenly all over with salt (to avoid oversalting, sprinkle it from a height above the meat so it spreads evenly without needing to use a ton). Combine 1½ tablespoons ground fennel seeds, 1½ tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon fresh minced rosemary leaves. Generously rub the meat all over with this seasoning. Next, stir together the 3 tablespoons of minced parsley and the minced garlic. Spread the majority on the inner parts of the butterflied pork shoulder, and distribute the rest on the top.
• Rebundle the pork shoulder so it is in a relatively tight roll. Place in a roasting pan, and surround with the thinly sliced onion. Drizzle a little olive oil over the onions. Refrigerate overnight.
• The next day, take your pork out of the refrigerator early (about 2 hours before you're ready to roast) to come up to room temperature. Preheat the oven to 450 degrees F, and position a rack in the lower third of the oven, and one in the upper third.
• You're going to roast the pork and the peppers simultaneously, so wash the peppers, pat them dry, and cut them all lengthwise and deseed them (If you like your long hots really hot, skip that step!) Toss in olive oil, and sprinkle with salt. Lay out evenly on a baking sheet.
• Place the roast in the lower third of the oven, and the peppers on the rack in the upper third. Roast at 450 degrees F for 35 minutes. (Depending on how hot your oven runs, you may want to check them at the 20-25 minute mark.) Remove the peppers from the oven and set them aside. Later, you can reheat the peppers by stirring them into the hot pulled pork to rewarm them, or by putting them back in the oven in the final stretch of cooking.
• Also take the pork out of the oven at this step, and add the stock, wine, tomatoes, and bay leaves. Stir to combine. Cover the pan tightly with aluminum foil. Cook for another 15 minutes at 450 degrees F, and then reduce the oven temperature to 325 degrees F. Continue roasting the pork for 2 hours.
• Carefully remove the foil (you'll be putting it back on). Using a sharp carving knife, cut the roast into large chunks, laying them flat in the braising liquid. Re-cover with foil and cook for another 2 to 2 ½ hours, until the pork is fork tender.
• A little while before you take your pork out of the oven, it's time to prepare your broccoli rabe. In a skillet over medium-high heat, add ¼ cup of olive oil and 7 cloves chopped garlic. Let the garlic brown lightly, and add the crushed red pepper flakes, followed by the chopped broccoli rabe. Cook until wilted, and then lower the heat if needed to cook until tender--you don't want the stems to be crunchy!
• Remove the pork from the oven. Discard the bay leaves. Pull the pork in the pan with two forks, mixing everything in the juices.
• Stir in your reserved roasted peppers to rewarm them. Alternatively, you could reheat them in the oven in the last 10-15 minutes of roasting.
• To build each sandwich, grab your Italian bread/rolls, and slice them lengthwise. Lay down a healthy bed of sharp provolone slices (we went with sharp provolone from the deli counter, but if you really want to be authentic to the OG sandwich, get a wedge of super sharp provolone and cut it into rough, thick shavings), and toast to melt the cheese. Top with a generous, drippy helping of pulled pork. Spoon over the broccoli rabe, and nestle a few pieces of long green hot pepper and bell pepper inside. Top off with pepperoncini slices if desired, and eat immediately!