Ham Slam Hoagies

Bold, melty, messy hoagies loaded with pulled ham, butter finished peppers, onions, jalapeños, provolone, pepper jack, mayo, Creole mustard, and finished with a sweet heat red pepper jam drizzle.

Yield: 4-6 hoagies
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: Large Skillet

Ingredients

Red Pepper Jam Sauce:

• 1/2 cup red pepper jam

• 2 tbsp water

• 1 tbsp Creole mustard

• 1 tbsp apple cider vinegar

• 1 tsp Worcestershire

• 1/2 tsp garlic powder

• Black pepper to taste

• Pulled ham, fully cooked

• Hoagie rolls

• Butter for toasting

• Mayo

• Creole mustard

• 1 onion, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 2 jalapeños, seeded and sliced

• Provolone cheese

• Pepper jack cheese

• Butter for finishing veggies

• Salt, pepper, garlic seasoning to taste

Directions

1. In a small pan combine red pepper jam, water, Creole mustard, apple cider vinegar, Worcestershire, garlic powder, and black pepper. Heat and stir until smooth and slightly loosened, then keep warm.

2. Heat cooking surface to medium high, add oil, and cook onions, bell peppers, and jalapeños until softened with light char. Add butter and seasoning, toss, and move to the side.

3. Heat pulled ham with a splash of juices or a little butter until warmed through.

4. Butter hoagie rolls and toast cut side down until golden.

5. Spread mayo on one side of each roll and Creole mustard on the other. Add provolone to one side and pepper jack to the other.

6. Pile hot ham onto the rolls, top with veggies, drizzle with red pepper jam sauce, close, press lightly, and serve.