Sunday, December 4, 2016

HOAGIE DIP IN A BREAD BOWL


Lunch meat is an occasional treat, therefore it fits in nicely during the holiday season. This hoagie dip in a bread bowl is effortless to prepare, it's liked, and it's a lovely Philadelphia treat for guests. I like to make it for taking along to a party, adding the vegetables after I reach my destination. This year's version was pronounced delicious and was shall we say, scarfed up in no time. A cook can have no better compliment! Thanks to all, and for those who asked, here's the recipe: 

Ingredients:

1/4 pound sliced Genoa salami
1/4 pound sliced tavern ham (or any ham you like. Give pepper ham a try)!
1/4 pound Provolone cheese, not sliced

1 cup of grape tomatoes cut in half
Chopped romaine lettuce
2 teaspoons of fresh basil, sliced chiffonade style 
1/2 bunch of parsley without stems, not chopped
1 medium red onion, chopped
a few pepperoncini peppers drained and chopped one roasted red pepper chopped after skin and seeds have been removed
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 round loaf of bread, about 12-inches in diameter, purchase a nice variety
and ... extra rolls and/or sliced bread for serving (A few garlic cloves may be needed to go along with the extra rolls. It's totally optional but totally worth it).

Directions:
Slice the lunch meat into bite-sized pieces and add to a bowl.  
Chop the cheese into various bite-sized pieces, and add to the lunch meat. 
Add the onion and all the peppers and mix well. 
Add the olive oil, vinegar, oregano, and black pepper. 
Toss and cover tightly, refrigerating for a few hours so that the flavours can meld.  
Slice the top of the bread and scoop out the centre 
Take the filling out of the refrigerator. 
To the filling add the parsley, tomatoes, basil, and lettuce. 
Mix it well and use it to fill the bread cavity. 
Serve accompanied by the extra rolls, some of which you may want to slice and toast for dipping. 
And ... If you're going to toast them, why not rub the tops with a garlic clove prior to placing them in the oven?