“I grew up in eastern Pennsylvania, where hoagies are known as “subs” and homemade rolls from Philadelphia are trucked to local sandwich shops on the regular. These days, I know the best part of the hoagie is the inside: spicy Italian cold cuts, cool-crisp iceberg lettuce with just enough olive oil to make it slinky and vinegar to give it teeth. This recipe relies on Applegate Farms cold cuts and requires nothing more of you than a lot of chopping. It’s as close as you can get to running out for a sub on a Saturday afternoon.” — Melissa Joulwan, author of Well Fed Weeknights.
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This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.
Place the vinegar, oil, oregano, garlic powder, salt, and black pepper in the bowl and whisk to combine.
Drain and mince the anchovies. Add them to the bowl. Whisk one more time to combine the anchovies with the rest of the dressing.
Julienne the pepperoni, salami, and prosciutto. Add them to the bowl with the dressing.
Thinly slice all the vegetables. Add them to the bowl with the meats. Toss everything together. Serve immediately.