The 'Bologna on My Face' Deli Hoagie
Inspired by Andy Milonakis's iconic freestyle, embrace the playful eccentricity of this classic deli hoagie, where premium thick-cut bologna stacks impossibly high, balanced by crisp lettuce and a tangy oil and vinegar dressing. This sandwich embodies the delightfully anachronistic charm of a New York City deli, perfect for a spontaneous backyard picnic or a late-night culinary adventure that's as unexpected and satisfying as a surprise cameo.
Directions
- 1
Lay the halved hoagie roll open flat on a clean cutting board, ensuring the hinge remains intact to cradle the fillings.
- 2
In a small bowl, combine the mayonnaise and yellow mustard, stirring until a smooth, pale yellow sauce forms.
- 3
Generously spread the mustard-mayonnaise mixture evenly over both cut sides of the hoagie roll, reaching from end to end.
- 4
Begin layering the bologna on the bottom half of the roll, ruffling the slices slightly to create height and texture, ensuring it extends almost to the edges.
- 5
Evenly distribute the sliced Havarti cheese over the bologna, allowing it to slightly overlap the meat for structural integrity and cheesy goodness.
- 6
Scatter the shredded iceberg lettuce over the cheese, followed by the sliced tomatoes and then the thinly sliced red onion.
- 7
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper until well combined.
- 8
Drizzle the prepared oil and vinegar dressing generously over the layered vegetables, ensuring every bite will have a tangy counterpoint.
- 9
Carefully fold the top half of the hoagie roll over the fillings, gently pressing down to compact the ingredients without squishing them.
- 10
For easier handling, firmly wrap the completed hoagie in parchment paper or wax paper, leaving the ends exposed for a true deli experience.
- 11
Slice the hoagie in half or into thirds, if desired, for sharing or for more manageable portions, revealing the impressive layers within.