It's fall and my very favorite time of the year. I love the crisp weather, add a warm, cozy sweater and the leaves changing to beautiful majestic colors makes this the perfect season. It also is the heart of football season and great tailgating which I love.
When I found this recipe, I thought it would be perfect to try because it can be made ahead of time and it also has a great casual presentation!
We have always been ND fans, but my daughter recently transferred from ND's law school to the University of Michigan so this game has become bigger than in past years. Notice the color of the plate--is it blue and gold or blue and maize??? You decide!
Ingredients
- 1 medium onion
- 2 pickled pepperoncini peppers
- 1/2 head iceberg lettuce
- 1 large tomato, halved and seeded
- 1/4 pound deli-sliced genoa salami
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced prosciutto
- 1/4 pound deli-sliced roast turkey
- 1/4 pound deli-sliced provolone cheese
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes
- 1 10-to-12-inch round loaf Italian bread
- 8 hoagie rolls, cut into pieces, for dipping
Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.
Go Irish!!!
MY TIP: If making this ahead of time, combine everything but the cheese and lettuce so this does not become soggy!
