This hoagie “dip” is not a dip at all. In fact, I refer to it as a deconstructed hoagie because it’s got all the hoagie makings chopped into small pieces that you spoon on top of bread (like a bruschetta topping). It’s very easy to make and people love it!

This recipe is great for improvising (adding or subtracting ingredients to your liking). For the meat, I usually just use salami and deli turkey; the other deli meats would be great in it, too, but I decided to simply the recipe. Other changes I made include: using less onion than called for (about a 1/4 red onion instead of a whole onion); adding chopped red bell pepper and olives (black or kalamata) for color, texture and flavor; substituting Italian dressing for the olive oil for extra tanginess; and serving with baguette slices instead of hoagie pieces.

The recipe calls for chopping everything into bite-sized pieces but I dice everything smaller than that. If you want to save a few bucks, skip making the bread bowl and served the “dip” in a regular bowl. Be sure to put a serving spoon in the ”dip” so that people know to spoon it onto the pieces of bread. Now stand back and watch your friends devour it!

Mary Alice’s Hoagie Dip
-Recipe courtesy Mary Alice Yeskey for Food Network Magazine

8 servings.

1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don’t cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

Tags: Appetizer, bruschetta, deli turkey, hoagie dip, provolone, salami

I made this panini for lunch recently. Basically, a panini is just a glorified grilled cheese sandwich filled with any combination of cheeses, meats, and/or vegetables…crunchy on the outside, oozing with melted cheese on the inside. Yumm! Paninis are usually made with a panini press (electric or stove-top) but I say you can still make these delicious sandwiches without the fancy cookware just as you would a regular grilled cheese. Just cook the sandwich in a pan on both sides until golden.

I love the combination of flavors in this particular sandwich: creamy, nutty-flavored fontina with peppery salami and roasted red peppers. DELICIOUS!  I used pre-sliced sourdough bread because thicker sliced artisan bread can rip your mouth to shreds if served on a grilled sandwich. I also used regular olive oil instead of making the rosemary oil. I’m sure it’s good but I didn’t take the time to make it (too hungry). I also didn’t measure out the ingredients (1 ounce of this or that). Instead, I  just put the amount on each sandwich that looked right to me — enough cheese to cover the bread, a few slices of salami, 3-4 strips of red pepper, a drizzle of olive oil here and there, some freshly ground pepper, etc. If you can’t find fontina, I think provolone cheese would be an acceptable substitute. Serve with mixed greens and you’ve got an easy meal in minutes.

Salami, Fontina and Roasted Bell Pepper Panini
-recipe from Williams-Sonoma Kitchen

Makes 1 sandwich.

There are countless combinations of delicious fillings for panini. For a vegetarian version, try grilled eggplant, fresh mozzarella cheese and arugula.

1/4 cup extra-virgin olive oil
Leaves of 1 rosemary sprig
2 slices sourdough bread, each 1/2 inch thick
1 oz. thinly sliced Tuscan salami
1 oz. sliced fontina cheese
1/4 cup sliced roasted red bell peppers

In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.

Preheat an electric panini maker according to the manufacturer’s instructions.

Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the sandwich is hot throughout, golden and crispy.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Tags: cheese, fontina, panini, Quick Cooking, roasted red peppers, salami, sandwich