best hoagies

My daughter recently divulged that the roast beef sandwich I made is the best hoagies she has ever eaten. I think part of what’s behind that awesome compliment is that I use the freshest bread possible—in fact, if it fits my schedule, I make the bread from scratch. Otherwise, I’ll be on the lookout for a bakery that sells its own fresh-baked baguettes or crusty, chewy sandwich rolls. You’ll need to plan time to let the dough rise overnight. This recipe itself is pretty simple, thanks to Jim Lahey’s My Bread no-knead bread-making technique. Your job is just to manage the rising dough and enjoy the delicious smell of bread baking in the oven.

best hoagies

Serves: Serves 4
Cooking Time: Overnight


  • 3 cups all-purpose flour, plus more for dusting
  • ½ teaspoons kosher salt, plus more for sprinkling
  • ¾ teaspoon sugar
  • ¼ teaspoon active dry yeast
  • 1½ cups cold water
  • 2 tablespoons semolina flour
  • ¼ cup olive oil
  • Roast beef hoagie:
  • Mayonnaise, spread on roll
  • Caramelized onions
  • Sliced roast beef
  • Fresh arugula or spinach leaves
  • Roasted turkey hoagie:
  • Hummus, spread on roll
  • Havarti cheese, laid out to cover roll
  • Roasted turkey meat
  • Thinly sliced red onion
  • Shredded lettuce



In a large mixing bowl, stir together the flour, salt, sugar, and yeast. Add the cold water and stir until you have a sticky dough. Cover the bowl and allow the dough to sit at room temperature overnight (12 to 18 hours).


The dough should have doubled in size and the surface will be dotted with bubbles. Scrape the dough onto a surface dusted with flour. Fold the dough several times and shape it into a rough ball. Brush the surface with olive oil and leave it on your floured work surface, loosely covered with a tea towel. Allow the dough to rise again until it has doubled in volume, about 30 minutes. When you push your finger into the dough about ¼ inch it should hold the impression.


Heat the oven to 450°F. Coat a large (13 by 18-inch) baking sheet with oil.


Divide the dough into 4 balls. Sprinkle the semolina flour on your work surface and roll each of the balls into a log that’s about 15 inches long. Lay all 4 logs side-by-side on the baking sheet, brush with some olive oil, and sprinkle salt over the top.


Bake for 15 to 20 minutes, until the rolls are golden brown. Allow them to cool completely, then slice lengthwise and prepare your sandwiches (suggestions at left). For an attractive presentation, wrap the finished hoagies in parchment paper and tie each with a piece of string.

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