- 2 large egg yolks
- 1 1/2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1/3 cup vegetable oil
- 3/4 cup extra-virgin olive oil
- Four 8-inch light hoagie rolls, split lengthwise
- 1/4 cup chopped pickled hot cherry peppers
- 12 thin slices of mortadella
- 16 thin slices of Genoa salami
- 8 thin slices of prosciutto cotto
- 12 thin slices of provolone cheese
- 3 tomatoes, thinly sliced
- 1 teaspoon dried oregano
- 2 cups finely shredded iceberg lettuce
- 1/4 cup red wine vinegar
How to make this recipe
- Preheat the oven to 375°. In a bowl, whisk the egg yolks with the lemon juice and garlic. Very gradually whisk in drops of the vegetable oil until starting to thicken, then gradually whisk in the remaining vegetable oil and 1/2 cup of the olive oil until thick. Season with salt and pepper.
- Bake the closed hoagie rolls for 3 minutes, until warm. Spread the aioli on the cut sides. Top the bottom halves with the peppers, meats and cheese. Bake for 5 minutes, until the cheese melts. Top with the tomatoes and oregano and season with salt and pepper. Pile the lettuce on top, drizzle on the vinegar and remaining 1/4 cup of olive oil and serve.
The aioli can be refrigerated overnight.
Pair these meat-and-cheese-packed sandwiches with a toasty, lightly hoppy English-style brown ale.