Recipe: Hoagie Dip (2)

HOAGIE DIP

1/2 lb. deli ham, thinly sliced
1/2 lb. genoa salami, thinly sliced
1/2 lb. American cheees, thinly sliced
1 small head lettuce, shredded
3 tomatoes, sliced
1 large onion, diced
2 or 3 jalapenos, minced (can also use pickled peppers,
such as pepperoncini or hot banana peppers)
1 1/2 cup mayonnaise
2 Tbsp. oregano
1 dozen hoagie rolls sliced 1/2" thick or long loaf of bread, sliced

Cut the ham, salami and cheese into small pieces by rolling
jelly roll style and then slicing them in half moons. Mix in a
bowl with oregano and mayonnaise. Add the onion and peppers.
Mix in lettuce and tomato just before serving. Serve with bread
slices as "dippers."

HOAGIE DIP

1/4 lb. each: American cheese, Provolone cheese, ham, Genoa salami, and pepperoni, all diced
1/2 c. mayo
1/3 c. olive oil
3 Tbsp. oregano
1 large tomato, diced
1 c. lettuce, chopped
In a bowl, add mayo, olice oil, and oregano. Mix, then add the meats and cheeses. Add tomato and lettuce. Mix all together and refrigerate. This is better made the day before or at least 8 hours in advance.