Mad Dog Hoagie

In case you were wondering, there is a National Hoagie Day; it’s May 4th.

And, while we think that these sandwiches deserve a place on any foodie calendar just for the sheer goodness that they are, they have some historical significance.

These sandwiches developed out of the bits of meat, cheese, lettuce, and the bread that workers at Hog Island in Philadelphia would bring for their lunches. It’s really the story of ages when you think about it.

And, the sandwiches as they’re traditionally made with cured Italian meats are amazing on their own, but we’ve taken the liberty of updating them with a bit of Mad Dog 357 Hot Sauce.

The result?

A sandwich that you’ll devour before you’ll have the will power to set it back down.

This recipe makes four sandwiches, and whether you save it for National Hoagie Day or you rush to the grocery store now is up to you.



a few drops Mad Dog 357 Original Hot Sauce
2 teaspoons Red wine vinegar
1 tablespoon Olive oil
1 tablespoon dried oregano
4 each Hoagie rolls, or a long Italian loaf, cut into sections
¼ pound Prosciutto di Parma, thinly sliced
¼ pound Capicola, thinly sliced
¼ pound Genoa salami, thinly sliced
¼ pound Provolone cheese
1 large Tomato, thinly sliced
1 small Onion, thinly sliced
1/8 cup Lettuce, shredded



Combine the Mad Dog 357 Original Hot Sauce with the vinegar, oil, and oregano. You can always add a little more Mad Dog if you like, but a little goes a long way. Whisk it until the mixture emulsifies.

Slice open the rolls lengthwise, scooping out some of the centers to make more room for the goods in the middle. Spread the Mad Dog vinegar mix evenly between the rolls and set aside.

Layer the meats on the rolls and then the cheese. Top with the veggies and serve - toasting in a hot oven for a few minutes, if desired.

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