Hoagies are sandwiches piled high with meat, cheese, vegetables and splashed with vinegar and oil. The hoagie is believed to have been invented in Philadelphia sometime in the early 1900s for dockworkers seeking a large, filling, yet quick, lunch item. The sandwich's versatility and size has made it a popular choice at restaurants, ballparks and at home.
Cut the tomato into thin slices, about a 1/4 inch thick. Three or four slices should suffice. Remove the onion skin and chop the onion into small quarter circles, roughly bite-size pieces. Avoid dicing the onions as larger slices work better in constructing the hoagie. Shred the lettuce into fine strips by placing the quarter head down on a cutting board and slicing with the grain from front to back. Put the vegetables aside.
For crisp bread, put the bread loaf in the oven for about 10 minutes at 177 degrees Cahreneheit. Once the bread is done or if you prefer softer bread, cut the loaf in half lengthwise but not all the way through. Spread the mayonnaise evenly on the bottom of the bread. Begin layering the meat across the mayonnaise. For an even taste, alternate slices of salami, prosciutto and ham from front to back across the bread. Add the provolone cheese as the final layer on top of the meat.
Spread the shredded lettuce on top of the cheese and meat evenly. Add the chopped onions next and top with the red wine vinegar and oil. Lay the sliced tomatoes on top of the vegetables, sprinkle the oregano over the top and carefully close the loaf. Cut the sandwich in half. The sandwich can be eaten cold or to heat it and slightly melt the cheese, place it in the oven for five minutes at 177 degrees Celsius or in the microwave for about 30 seconds. Watch it carefully, if the hoagie is exposed to too much heat for too long, the lettuce will begin to wilt and the bread can become soggy.
To reduce calories use a fat-free mayonnaise or remove it altogether.