Pennsylvania and Italian Hoagies

Today we celebrate National Pennsylvania Day. Pennsylvania became the settlement of an Englishman named William Penn, a Quaker, who founded the British Colony for religious freedom. The name Pennsylvania is a combination Penn’s family name and Latin that together mean “Penn’s woodlands.”

While Pennsylvania may have been the second state to join the Union, after Delaware, it is a state of many firsts. The first computer in the world was invented at the University of Pennsylvania in 1946. The first Zoo in the United States opened in Philadelphia on July 1, 1874. The country’s first Public Library was founded by Benjamin Franklin in 1731.

Pennsylvania is also home to the nation’s oldest gas station. It is situated in Altoona, and has been in operation since 1909. Not bad.

When it comes to sandwiches, it goes without saying that number 1 most popular sandwich has to be the Philly Cheesesteak. It has been among the top most popular sandwiches since its creation back in the 1930s. But as it turns out, the second most popular sandwich is an Italian Hoagie; so much so that it has been declared an “official” state sandwich. Now there are rules governing the PA Hoagie in order to be authentic. No Philly Hoagie is complete without Italian herbs, oil and vinegar, layers of onions, tomatoes and shredded lettuce. Provolone cheese is also a much, while pickles and mayonnaise are absolutely forbidden.

Pennsylvania Italian Hoagie
Hot Cherry Tomato Spread
3 Garlic Cloves
2 Serrano Peppers
2 tablespoon Olive Oil
1/2 teaspoon Crushed Red Pepper Flakes or to taste
4 cups Cherry or Grape Tomatoes
1 tablespoon Aged Balsamic Vinegar
Salt to taste
Fresh Black Pepper to taste

Peel and mince garlic, set aside. Stem peppers, mince and set aside

Heat oil in a large sauté pan over medium-high heat. Add garlic and pepper flakes; sauté until fragrant, about 30 seconds. Add tomatoes and minced Serrano Peppers; cover and cook; stirring occasionally, until all of the tomatoes have burst; releasing juices to form a sauce; about 7 minutes. Lower heat; continue to simmer uncovered for an additional 5 minutes, until some of the juices have evaporated and a spreadable consistency is reached.

Note: Spread will thicken as it cools.

Add the balsamic vinegar, stir until combined. Taste and adjust seasoning with salt and pepper.

To serve as a spread for sandwiches, transfer to a container with a lid. Refrigerate until ready to use.

Note: This can also be used as a dip for breads, served warm or at room temperature.

Italian Hoagie
1 large Beefsteak Tomato
1 small Red Onion
1/4 cup shredded Iceberg Lettuce
1 tablespoon Red Wine Vinegar
1/2 tablespoon Italian Seasoning
2 tablespoons Olive Oil
2 Italian Hoagie Rolls
1/4 lb Prosciutto
1/4 lb Capocollo (Capicola)
1/4 lb Genoa Salami
1/4 lb Hot Soppressata Salami
1/4 lb Smoked Provolone Cheese, thinly sliced
1/4 cup Hot Cherry Tomato Spread (above)

Note: The meats are suggestions. Any combination of Italian Cold Cuts from a good deli counter is fine. Make the hoagie to your liking.

Thinly slice tomato, set aside. Peel and thinly slice onion, break slices apart, set aside. Shred lettuce, set aside.

If not already pre-sliced, slice the rolls lengthwise. Remove some of the softer bread from inside the rolls for a proper bread to sandwich ration as desired. Set rolls aside.

In a small bowl, whisk together the vinegar and Italian Seasoning. Slowly add olive oil in a steady stream; whisking vigorously to emulsify the dressing mixture. Drizzle a small amount of the dressing on the inside bottom of each roll. Layer the sandwiches with meats, followed by slices of cheese.

Top Hoagies with slices of tomato, onions and shredded lettuce. Drizzle with additional dressing, season with salt and pepper. Spread the Hot Cherry Spread on the inside of the top bun and place on top. Cut in half if desired before serving.

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The Lord remembers His covenant always