The Claymont Hoagie

This is  the first installment of the ‘Tradition’ series, a look into the way people eat at home. Every family or person has a particular dish that is special to them. They all have an origin story. It could be a dish that is native to where you are from, or something picked up on your travels and tried to recreate, it might not be exactly how it tasted but has now become a household staple. Maybe it is a dish that you married into. the tale behind it could come in any form, any angle.
You might prepare it on special occasions or off the cuff.

The Claymont Hoagie is a perfect introduction into the ‘Tradition series’. A sandwich loaded with meats, cheeses and memories. Read the story and try out the recipe.
If you have a family food tale to tell, shoot me an email.


This was the legendary sandwich of my dad, it of course was influenced by the Italian American hoagies or subs of his youth in Claymont Delaware but I remember clearly going to the ‘Halle de Rives'(Geneva,Switzerland) and carefully selecting the ingredients. My dad preferred to slice the meats on his own meat slicer to get the thickness of the slices just right. He used to give me the scraped out bread dipped in some olive oil and the spices while he made it (he was usually diligent in letting it marinate for at least an hour and this would help satiate my hunger in the meantime!!) and of course sampling the meats and cheese in the making!

Surprisingly this wasn’t something that he made for ‘special occasions’ (except the superbowl) maybe because it is a “lowly sandwich” I don’t know. But those sunny Sunday afternoons when he made it were transformed into their own kind of special family occasions, with customized orders for different family members (no onions for mom, no pickles for me, the works for my brother) and opening the fridge in the following days to see the foil with your name written on it (just like Claymont subs used to do) was always a treat to be savoured…


1 loaf of italian or french bread (american style, long almost like a fat baguette)
1/2 pound of provolone
1 pound of good quality italian ham (i.e soprasetta or capricolla or a mix)
1/2 pound of hard italian salami (i.e. genoa)
(all the meats and cheese should be sliced as thinly as possible)
1 cup lettuce of your choice (not too strong of a flavour, something like arugula) shredded
1/2 cup sweet yellow onion minced
1/2 cup plum tomatoes diced
sliced dill pickles (if desired)
1.5 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
olive oil   

Split the bread down the middle as you normally do for a sandwich. roughly remove about half of the interior of the bread, making sure to leave some of the soft white part
drizzle lightly with olive oil. Layer in one row of ham (slightly overlapping about 1.5 slices). Repeat in this order: salami, provolone, ham. Sprinkle lettuce, onion, tomatoes and optional pickles over this, followed by the herbs. Drizzle with olive oil (this is key to get the interior of the sandwich slightly wet but not to over saturate the whole thing). Close bread, folding excess meat over top and back inside if necessary. Cut into 6-8 inch pieces and wrap with foil.

You can of course eat it immediately if you want (and you will because it will look and smell delicious!) but be sure to make enough to save and refrigerate, after one or two days the olive oil infuses with the spices and natural juices creating something magical..mmmmmm

from Tyson Skross



Categories: Tradition


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