In keeping with the Italian theme, hoagies for us tonight. What the heck is a hoagie?! I remember the first time I walked into an Italian Deli/Restaurant in LA and asked for a hoagie, and the kid behind the counter searched my face to try and figure what I talking about. I must have been looking at him with the same puzzlement, wondering why he was looking at me that way, till the guy behind me, and East Coast transplant like myself intervened and laughingly told the kid, "He means a sub, he wants a submarine sandwich."
Capicola, (pronounced gabagoul) Mortadella, Genoa salami, and mozzarella on a good Italian roll, but here's the thing, something they still don't get out here, and even in some places back east- you gotta bake 'em. First, drizzle some olive oil, salt and pepper and Italian seasoning in the bowl of oil, stir, and spread a thin layer over both halves of the roll. Cover the outside of the roll in foil and put in the oven (toaster oven is fine) at about 400. Bake just until the oil gets a little crusty, then put mortadella, capicola, and salami on one side of the roll, mozzarella on the other and with the foil still wrapped around the underside, bake until the meat loses some of its fat and starts to roll up a little, and the cheese is melted. Then top with shredded lettuce and diced tomatoes drenched in olive oil, vinegar, and salt and pepper, and you guessed it- fuggetaboutit!