Bringing Grandma's recipes to your kitchen, one slice at a time.


Homemade subs

For the Pickled Cherry Pepper Spread
1 tablespoon white wine vinegar
1 teaspoon sugar
1 garlic clove
6 (¼ cup) pickled cherry peppers
For the Red Wine Vinaigrette
2 tablespoons red wine vinegar
½ tablespoon parsley leaves, finely chopped
½ tablespoon Dijon mustard
½ teaspoon thyme leaves, finely chopped
6 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
For the Italian Hoagie Sandwich
1 Italian hoagie roll
2 tablespoons mayonnaise
¼ cup pickled cherry pepper spread
3 slices (1½ ounces) Genoa salami
3 slices (1½ ounces) mortadella
3 slices (1½ ounces) prosciutto di Parma
3 slices (1½ ounces) provolone cheese
2 slices (6 ounces) beefsteak tomato
2 tablespoons pickled pepperoncini peppers
½ teaspoon parsley leaves, minced
¼ teaspoon oregano leaves, minced
¼ teaspoon rosemary needles, minced
¼ cup iceberg lettuce, shredded
2 tablespoons red wine vinaigrette
Kosher salt and freshly ground black pepper, to taste


Preheat the oven to 400 F.
Make the pickled cherry pepper spread: In the base of a small food processor, add all of the ingredients. Pulse the mixture a few times until everything is puréed to a chunky consistency. Transfer the mixture to a small bowl and reserve for later.
Make the red wine vinaigrette: In a medium bowl, combine all of the ingredients, except for the olive oil. Slowly stream in the olive oil, whisking constantly to ensure that the dressing emulsifies. Season the mixture with salt and pepper; set aside for later.
Assemble the sandwich: On a sheet pan, toast the hoagie roll for 5 minutes. Slice the roll lengthwise without going all the way through. Open the roll and spread the mayonnaise evenly on the top and bottom layers, followed by the pickled cherry pepper spread. Shingle the salami across the bottom half, followed by the mortadella, prosciutto, provolone and tomatoes. Add the pepperoncini; sprinkle with the parsley, oregano and rosemary; and spread the iceberg lettuce across the top. Drizzle with the red wine vinaigrette, then season with salt and pepper. Slice in half and serve right away.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?