Monday, May 15, 2017

HAM AND PROVOLONE HOAGIE

1 lb ham slices

6 romaine lettuce leaves
2 tomatoes, sliced
1 red onion, thinly sliced
12 slices dill pickle
1 cup olive oil
1/3 cup balsamic vinegar
6 slices Provolone cheese
6 hoagie buns, sliced horizontally

In a small bowl, whisk together the olive oil and balsamic vinegar. Place the hoagie bun bottom halves on cutting board or flat surface. On top of the bun bottoms layer in the following order; lettuce leaves, ham, red onions, pickle, and tomato. Sprinkle the oil and vinegar mixture over the sandwich and top with Provolone cheese slices. Place bun tops over the cheese and wrap sandwiches, individually, tightly in foil. Refrigerate 10 minutes or up to 4 hours. Slice each sandwich in half before serving.

Note: This is a file photo, not this exact recipe.

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