Italian Hoagie with Beer- Braised Onions & Peppers

Recipe by Carolyn Malcoun

Serves: Makes 6 servings


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 1 medium bell pepper, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 12-ounce bottle pale ale
  • 1/3 cup drained jarred mild banana pepper
  • rings, plus 1 tablespoon brine
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups shredded iceberg lettuce
  • 1 loaf Italian or ciabatta bread (16 to 20 inches long), cut in half lengthwise and toasted, if desired
  • 1/2 pound sliced capicola
  • 1/2 pound sliced hard salami
  • 1/2 pound sliced smoked turkey
  • 1 large tomato, sliced
  • 1/2 pound sliced sharp provolone


 1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until it begins to brown, about 3 minutes. Add the bell pepper and garlic and cook until they begin to brown, about 2 minutes. Add the beer and simmer until the beer is absorbed and the vegetables are tender, 20 to 25 minutes. Stir in the banana peppers, oregano, salt and pepper.

2. Toss the lettuce with the brine and the remaining 1 tablespoon oil.

3. Layer the capicola, salami and turkey on the bottom half of the bread, folding or rolling meat slices if necessary. Top with the tomato and lettuce, then the onion-pepper mixture, then the cheese. Top with the bread and cut into six sections before serving. 

MAKE-AHEAD TIP: Make the onions and peppers a day in advance, or make the hoagies at home, wrap in foil, and store in an ice-filled cooler until ready to eat.