Hoo-Ya Hoagie Dip
Food and Drink

Excerpted from Tailgating Done Right Cookbook: 150 Recipes for a Winning Game Day by Anne Schaeffer; Photo courtesy of Fox Chapel Publishing

Hoo-Ya Hoagie Dip

"You can skip the bread bowl and serve this slapped on hoagie rolls as stand-alone sandwiches."

Serves: 8


1 medium onion

2 pickled banana peppers

½ head iceberg lettuce

1 big tomato, seeded

1 3-ounce package thinly sliced genoa salami

1 7-ounce package thinly sliced honey ham

1 7-ounce package thinly sliced roasted turkey breast

¼ pound thinly sliced white cheddar cheese

½ cup mayo

1 tablespoon olive oil

1 teaspoon dried oregano

1 ½ teaspoons dried basil

¼ teaspoon red pepper flakes

1 10–12-inch round bread loaf (I used ciabatta)

8 hoagie rolls

Chop the onion, peppers, lettuce, tomato, salami, ham, turkey, and cheese, and toss into a bowl.

In a separate bowl, whisk together the mayo, oil, oregano, basil, and pepper flakes; add to the meat mixture, stirring until well combined. Chill until ready to serve.

Carve out the center of the round bread loaf, keeping the sides and bottom intact. Pack the meat mixture into the hollowed-out bread. Cut the bread scraps and the hoagie rolls into big chunks for dipping.

To serve, allow guests to mound the dip onto bread chunks and enjoy a mouthful.