Heavyweight Hoagie

Katie Lee - Comfort Table - Pg 159.jpeg

6 - 8 Servings

Prep Time: 10 Minutes. Inactive Prep Time: 10 Minutes to Cool Bread, 30 Minutes to Press Sandwich. Cook Time: 7 Minutes.

This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella.

I wrap the sandwich in aluminum foil and put a heavy cast-iron skillet on top for about 30 minutes so that it smashes and is easier to eat, and the flavors really meld together. Serve it on a cutting board and people can just cut their own sandwich.



  • 3 tablespoons unsalted butter

  • 3 garlic cloves, minced

  • 2 tablespoons minced flat-leaf parsley

  • 1 loaf ciabatta, halved length-wise

  • ⅓ cup mayonnaise

  • ½ pound thinly sliced deli turkey

  • ½ pound thinly sliced deli ham

  • ¼ pound thinly sliced salami

  • ¼ pound thinly sliced provolone

  • Salt and freshly ground black pepper

  • 1 cup shredded iceberg lettuce

  • ¼ cup sliced hot banana peppers, drained

  • ¼ cup thinly sliced red onion


Preheat the broiler.

In a small skillet over low heat, melt the butter with the garlic. Continue to cook over low heat until the garlic begins to soften, 2 to 3 minutes. Add the parsley and cook another minute. Remove from the heat and spread on the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.

Spread the mayonnaise onto the bread. Layer the turkey, ham, salami, and provolone on the bottom half of the bread. Sprinkle with salt and pepper. Top with the lettuce, peppers, and onion. Wrap tightly in aluminum foil and place a heavy skillet (I use a cast-iron skillet) on top. Let sit 30 minutes.

Slice and serve.

This recipe is also featured in my cookbook!