Todd Coleman
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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.

Fried Tomato Hoagie Fried Tomato Hoagie
This sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia.
Yield: serves 4

Ingredients

  • 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
  • 12 cup mayonnaise

Instructions

  1. 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.
  2. 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.

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