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ITALIAN HOAGIE

With Renegade Sweet Toscana

2 (12-Inch) Italian Rolls or Baguettes

1 Package (7.5 Ounces) Renegade Sweet Salami Toscana, Thinly Sliced

3 – 4 Ounces (6 – 8 Slices) Mild Vegan Cheese Slices, Such as Provolone or Swiss

1 Large Tomato, Thinly Sliced

¼ Medium Yellow Onion, Thinly Sliced

2 Cup Shredded Iceberg or Romaine Lettuce

2 Tablespoons Olive Oil

1 Tablespoon Red Wine Vinegar

½ Teaspoon Dried Oregano

¼ Teaspoon Salt

¼ Teaspoon Ground Black Pepper

2 – 4 Pepperoncini Peppers, Sliced (Optional)

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Plant-Based Sweet Salami Toscana 3-Pack
Plant-Based Sweet Salami Toscana 3-Pack
Plant-Based Sweet Salami Toscana 3-Pack
Plant-Based Sweet Salami Toscana 3-Pack

Plant-Based Sweet Salami Toscana 3-Pack

Instructions:

1) Slice the bread in half lengthwise without cutting all the way through. Working with one roll at a time, line both sides with slices of salami, slightly overlapping for complete coverage. Add a layer of cheese slices on top.

2) Arrange a layer of tomato and onion slices on the bottom half, with a generous tangle of shredded lettuce in the center.

3) In a small bowl, whisk together the olive oil, vinegar, oregano, salt, and pepper to make a rustic vinaigrette. Drizzle evenly all over the filling. Finish with sliced pepperoncini for a bit of extra heat, if desired.

4) Close the bread firmly and slice the bread in half down the middle, making two 6-inch sandwiches. Repeat with the second roll. Serve right away or wrap in parchment paper to take on the go. Prepared sandwiches will keep for 3 – 4 hours at room temperature.

Makes 4 Servings

Notes:

These sandwiches can also be pressed and toasted as panini. Cook on a hot griddle, pressing down firmly on each side, until lightly toasted all over and the cheese begins to melt. Serve hot.



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