Pennsylvania Grilled Italian Hoagie on Arteflame

Introduction

Nothing beats a hot, crispy Pittsburgh-Style Grilled Italian Hoagie cooked over a live fire on the Arteflame Grill. With the intense 1,000°F center grate locking in the juices of your savory meats and the flat griddle caramelizing flavors to perfection, this sandwich embodies Pennsylvania street food at its finest.

Ingredients

• 4 hoagie rolls
• 8 slices of provolone cheese
• 8 slices of salami
• 8 slices of capicola
• 2 tablespoons of butter (for griddling)
• 4 tablespoons of banana peppers (optional)
• Thinly sliced onions (optional, for grilling)
• Shredded lettuce (optional)
• Sliced tomatoes (optional)
• Italian dressing (optional, for finishing)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Roll up 3 paper napkins and soak them in vegetable oil.
2. Place them at the center base of your Arteflame grill.
3. Stack seasoned firewood over the napkins.
4. Light the napkins and let the firewood burn—your grill will be ready in about 20 minutes.

Step 2: Prepare the Meats

1. Place the slices of salami and capicola directly onto the center grill grate.
2. Sear the meat on both sides until lightly crisped, about 45-60 seconds each side, locking in all the juices.
3. Move the meat toward the hot inner section of the flat griddle to continue cooking gently.
4. Remove meat when it reaches 15°F below desired doneness—it will continue to cook off the grill.

Step 3: Toast the Hoagie Rolls

1. Butter the interior of each hoagie roll.
2. Place them cut side down on the flat griddle near the center for maximum toasting.
3. Toast until they are evenly golden and crispy, about 2-3 minutes.

Step 4: Assemble the Hoagies

1. Layer provolone cheese onto the bottom half of each toasted roll.
2. Add seared salami and capicola.
3. Add banana peppers, grilled onions, tomatoes, and lettuce if using.
4. Drizzle with Italian dressing if desired.

Step 5: Final Toast for Full Flavor

1. Place the assembled hoagies closed and seam-side down onto the flat griddle.
2. Press them gently to compress slightly and cook another 1-2 minutes per side to melt cheese and meld flavors.

Tips

• Butter gives better flavor than olive oil—use it generously to toast and grill.
• Use the hottest inner zone of the flat griddle for better searing if the grate is full.
• Try grilling sliced onions next to your meats for an extra flavor boost.
• Rest the meat before assembling the sandwich; it will finish cooking off the heat.
• Don't overcrowd—grill multiple hoagies at once thanks to the Arteflame's large surface area.

Variations

1. Spicy Pennsylvania Hoagie: Add hot cherry peppers and spicy giardiniera for a heat-packed punch.
2. Smoked Turkey & Swiss: Swap meats with smoked turkey and Swiss cheese for a milder, smoky profile.
3. Veggie Lover’s Grilled Hoagie: Use grilled zucchini, mushrooms, onions, peppers, and provolone for a vegetarian option.
4. Philly-Inspired Steak Hoagie: Use thinly sliced grilled steak and sautéed onions with American or provolone cheese.
5. BBQ Italian Hoagie: Brush meat with BBQ sauce before final toasting for a sweet, tangy flavor twist.

Best pairings

• Cold Pennsylvania craft lager
• Side of grilled pickles or peppers
• Grilled potato wedges or fries cooked on the flat griddle
• Homemade cole slaw
• Sweet Italian cannoli or grilled peaches for dessert

Conclusion

This Pittsburgh-Style Grilled Italian Hoagie on the Arteflame Grill is Pennsylvania grilling at its peak—crispy, juicy, and packed with bold Italian flavor. Once you've tasted this Artisan-level sandwich hot off the flat top, you’ll never want a hoagie any other way.