| The Sandwich Chef presents ... |
| The Penn State Hoagie |
| Standard Steel Division's "Sandwich of the Year" for 1985 and 1986 and Penn State's "Most Asked-For Sandwich" 4 years in a row from 1992 to 1995 |
2 loaves of French bread
Mayonnaise
1/2 pound of boiled ham
1/2 pound of cooked salami
1/2 pound of Capacola (spicy) ham
1/2 pound of hard salami
1/2 pound of provolone cheese
2 ripe tomatoes, sliced
1 sweet onion, sliced
Iceberg lettuce, enough to cover
Jalapeno pepper sauce to taste
Olive or vegetable oil
Salt and pepper to taste
Sweet Bell peppers, enough to cover
Mayonnaise
1/2 pound of boiled ham
1/2 pound of cooked salami
1/2 pound of Capacola (spicy) ham
1/2 pound of hard salami
1/2 pound of provolone cheese
2 ripe tomatoes, sliced
1 sweet onion, sliced
Iceberg lettuce, enough to cover
Jalapeno pepper sauce to taste
Olive or vegetable oil
Salt and pepper to taste
Sweet Bell peppers, enough to cover
Slice the bread loaves (not quite through), lay them out open and flat,
and spread them with lots of mayonnaise. Then divide up each of the
ingredients above.
Fold them closed over a large knife to keep all the ingredients inside.
Cut them into lengths and tightly wrap in plastic wrap. Put the uneaten
pieces in the refrigerator to marinate until needed.
and spread them with lots of mayonnaise. Then divide up each of the
ingredients above.
Fold them closed over a large knife to keep all the ingredients inside.
Cut them into lengths and tightly wrap in plastic wrap. Put the uneaten
pieces in the refrigerator to marinate until needed.
| Printable Recipes from The Fatted Café | Back to the Lobby | The Reception Desk | The Dinner Menu | More Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
