Angie Rito and Scott Tacinelli's Italian Cold Cuts and Provolone Hoagies

The owners of N.Y.C.'s Don Angie restaurant add an antipasto spin to their game-day subs

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Photo: Greg DuPree

The owners of N.Y.C.’s Don Angie restaurant add an antipasto spin to their game-day subs

Angie Rito & Scott Tacinelli’s Italian Cold Cuts & Provolone Hoagies

¼ cup red wine vinegar
3 Tbsp. olive oil
1 Tbsp. granulated sugar
1 Tbsp. hot sauce
½ tsp. kosher salt
½ tsp. dried oregano
2 cups thinly sliced red cabbage
4 oz. button mushrooms, thinly sliced (about 1½ cups)
½ cup pimiento-stuffed green olives, halved
3 celery stalks, thinly sliced, plus celery leaves
2 Tbsp. chopped dill
4 8-inch Italian hoagie rolls, split in half lengthwise
1 lb. thinly sliced Italian cold cuts (such as soppressata, spicy capocollo, salami)
1 lb. mild provolone cheese slices

1. Preheat oven to 375°. Whisk together vinegar, oil, sugar, hot sauce, salt and oregano in a large bowl. Add cabbage, mushrooms, olives, celery stalks and leaves, and dill; toss to coat, and set aside.

2. Place rolls, cut side up, on a baking sheet. Divide cold cuts evenly among bottom halves of each roll; divide cheese evenly among top halves. Bake until cheese melts, about 10 minutes.

3. Spoon about 1 cup of slaw on each sandwich, and press together. Cut sandwiches in half for sharing, if desired.

Makes: 4 sandwiches
Active time: 10 minutes
Total time: 20 minutes

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