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Philly-Italian Hoagie

Philly-Italian Hoagie


• 5 Turano French Rolls
• 2 Provolone cheese slices, cut in half
• ½ lb capocollo
• ½ lb mortadella
• Iceberg lettuce, finely shredded
• Sun-dried tomatoes, to taste, whole
• Banana peppers, to taste
• Shallots, to taste, thinly sliced
• Pepperoncini peppers, to taste
• Basil, to taste, chiffonade
• Recommended hoagie-enhancer: Classic, Avocado Oil or Organic Mayo and/or Spicy Brown Mustard


① Spread a generous amount of mayo and spicy brown mustard on the top and bottom of the Turano French Rolls
② Layer capocollo and mortadella on the bottom of the roll.
③ Follow the meats with provolone cheese, sun-dried tomatoes, banana peppers, peperoncini peppers, sliced shallots, and shredded lettuce. Finish the sandwich with the top bun.

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