Italian hoagie-dilla – everything you love in an Italian hoagie but in quesadilla form! So delicious, flavorful and satisfying.
Something I crave very frequently is a good Italian hoagie. Or sub, as some people call it. They’re always so satisfying. Living in New Jersey, this is something I’d eat very often. Also, it was always on rotation for my hang-over remedy. In Austin, we have Jersey Mike’s and Thundercloud Subs so I can still get my Italian hoagie fix.
The other day I had a strong craving for an Italian hoagie. I had all of the ingredients besides the roll. But, I always have a stash of my favorite low-carb quesadillas. So, I figured why not make it into a quesadilla?! I saw The Defined Dish make a reuben quesadilla the other day. I feel like we can really make any sandwich favorite into a quesadilla. You can’t go wrong!
Here’s what you’ll need for this recipe:
- Your favorite tortillas – I love the Mission brand carb balance flour ones
- Some Italian meats – I used salami and turkey pepperoni
- Cheese – I used shredded swiss and gruyere. Sliced provolone would also be great!
- Thin sliced tomato – I used Roma
- Thin slices of onion – optional!
- Banana ring peppers – adds the tangy flavor we all love
- Some sort of spread – I recommend Trader Joe’s Italian bomba hot pepper sauce or good quality dijon. Or both!
- Cooking spray
- If you really want the full Italian hoagie effect you can dip the quesadillas in some oil and vinegar
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This recipe makes for the perfect quick lunch or even snack! I hope you enjoy these Italian hoagie-dillas!Print
- Yield: 2 servings 1x
3 oz. salami slices
3 oz. turkey pepperoni, can also use regular pepperoni
banana ring peppers, to taste
1/2 cup (about) of shredded swiss and gruyere cheese
1/2 roma tomato, very thinly sliced
a few thin slices of onion, optional
1 tbsp of good quality dijon or Trader Joe’s Italian Bomba sauce, or a little of both!
Heat a large non-stick skillet over medium heat and spray generously with non-stick spray.
Take one tortilla on a flat service.
Spread on the dijon and/or Italian Bomba sauce then layer on the salami, turkey pepperoni, tomato, onion, banana rings, and cheese.
Gently place in the skillet and top with another tortilla.
I use a round glass pie dish to press down the quesadilla, this helps everything stick together in my opinion.
Let cook for about 3-4 minutes or until the bottom tortilla is browned. Spray the top tortilla with nonstick spray.
With a spatula, very carefully flip the quesadilla. If some stuff falls out no worries – I carefully stuff it back in.
Cook on the other side 3 additional minutes, or until browned and crispy.
Remove from heat and cut into 4 slices.
Do the same thing again to make a second quesadilla.