Philadelphians are big on their hoagies, and this one, inspired by mustachioed monger Adam Balkovic, has become a store favorite. It calls for Reading Raclette (page 129), but you can use any big, bold cheese. Eat this belly-filler hot or cold, and note that it’s especially good “cured” in the fridge overnight so that all the spices and juices co-mingle. Try packing it for a picnic or long car trip.
SERVES 1
1 hoagie roll or olive roll
2 to 3 tablespoons pesto
5 slices mortadella
5 slices sandwich pepperoni or salami
¼ pound Reading Raclette, sliced
4 green olives, coarsely chopped
6 fire-roasted or sundried tomatoes, coarsely chopped
Slice the roll open and slather pesto along the inside. Arrange the ingredients on the roll starting with the mortadella, then the pepperoni, Raclette, olives, and tomatoes and wrap the sandwich tightly in foil. Let the sandwich sit for 20 minutes to allow the flavors to meld, or heat it in your oven for 15 minutes at 350°F. The cheese will become wonderfully gooey.
