Breakfast Hoagie

Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise

Chef Josh Sobel of Ramona’s | Portland, ME

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Adapted by StarChefs | july 2023

INGREDIENTS

Pepperoncini Mayonnaise:
Yield: 3 quarts
300 grams pepperoncini, stems removed
6 cloves garlic
3 egg yolks
2 whole eggs
1 cup mayonnaise
1.342 kilograms canola oil
155 grams pepperoncini brine
2 tablespoons kosher salt

Hoagie Spice:
Yield: 115 grams
50 grams dried basil
50 grams dried oregano
15 grams ground black pepper

Roasted Red Peppers:
Yield: 1.67 kilograms
1.65 kilograms red peppers, roasted and cut into ¼-inch slices
50 grams chiffonade basil leaves
80 grams extra virgin olive oil
80 grams balsamic vinegar
3 grams chile flakes
2 grams kosher salt

To Assemble and Serve:
Yield: 1 serving
1 sesame seed hoagie roll, halved
Sharp provolone cheese
Butter
2 eggs, whisked
Kosher salt
1 ounce thinly sliced Genoa salami
Arugula

METHOD

For the Pepperoncini Mayonnaise:
In a food processor, pulse to combine pepperoncini and garlic. Add eggs and mayonnaise. While running on low speed, slowly stream in oil until the mixture is emulsified. Add brine and salt. Blend 1 additional minute, or until the mixture has thickened. Transfer to an airtight container and refrigerate.

For the Hoagie Spice:
In a small bowl, combine all ingredients. Set aside.

For the Roasted Red Peppers:
In a large mixing bowl, combine all ingredients and 10 grams Hoagie Spice. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 325°F. Place hoagie slices on a sheet tray. Top 1 slice with cheese. Bake until the cheese has fully melted. Set aside. In a frying pan over medium-low heat, melt butter. Add eggs and cook until scrambled and desired doneness. Season with salt. Spread Pepperoncini Mayonnaise on the toasted hoagie slice without cheese. On the slice with cheese, top with salami, scrambled eggs, ⅓ cup Roasted Red Peppers, and arugula. Close sandwich and serve.

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