Monday, March 28, 2011


This is an intensely flavorful sandwich made popular at Chickie's Italian Deli in Philly. It is a vegetarian version of the classic hoagie. Choose really good juicy beefsteak tomatoes for this one! I like to choose a spicy provolone cheese. The original recipe calls for roasted hot peppers, which I omit...but if you like the spice go for it!


1 cup flour

2 eggs lightly beaten

1 cup bread crumbs

salt and pepper to taste

4 tbl unsalted butter

12 (1/2" thick) slices of tomato

2 (12" long) crusty Italian rolls

2 cups shredded or thinly sliced provolone

1 (17 oz) jar roasted red peppers drained

shredded lettuce

2 tsp oregano

1/2 cup mayonnaise

Create a breading station with flour in a bowl, eggs in another and breadcrumbs in another. Season eggs with salt and pepper. Heat 1 tbl of butter in a saute pan. Bread each slice of tomato, first in flour, dip in eggs and coat with breadcrumbs and add to pan in batches. Cook turning once until coating is golden brown. Transfer to a wire rack over paper towels to drain. Keep adding butter to the pan as you sute the tomatoes.

Split the hoagie and place a layer of tomato, then provolone. Add roasted red peppers, lettuce, a little oregano, salt and pepper. Spread top half of hoagie with mayonnaise.




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