This intensely flavorful, cheese-laden sandwich is a vegetarian version of a hoagie served at Chickie’s Italian Deli in Philadelphia. This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup bread crumbs Kosher salt and freshly ground black pepper, to taste
- 4 tbsp. unsalted butter
- 12 (1/2″) thick slices ripe tomato
- 2 (12″) long crusty Italian rolls with sesame seeds, halved crosswise
- 2 cups shredded provolone
- 1 (17-oz.) jar roasted red peppers, drained
- 12 roasted long hot peppers
- 2 tsp. dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup mayonnaise
- Place flour, eggs, and bread crumbs into 3 separate shallow bowls; season each with salt and pepper. Heat 1 tbsp. butter in a 10″ skillet over medium-high heat. Meanwhile, coat 3 tomato slices with flour, dip in eggs, then dredge in bread crumbs. Add to skillet and cook, turning once, until browned, about 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining butter, tomato, flour, egg, and bread crumbs.
- Split each hoagie in half and place 3 fried tomato slices on the bottom. Cover evenly with ½ cup provolone, ½ cup red peppers, and 3 long hot peppers. Sprinkle with ½ tsp. oregano, and season with salt and pepper. Spread 2 tbsp. mayonnaise on top buns, and place on top of sandwich.