Italian Hoagie Dip Recipe

• 1/2 Pound cooked ham (thinly sliced)
• 1/2 Pound Genoa salami (thinly sliced)
• 1/2 Pound of Mortadella (sliced)
• 1/2 Pound of Capicola (sliced)
• 1 Pound processed American cheese (sliced)
• 2 Cups mayonnaise
• 2 tbsp Dried oregano
• 1 Onion (chopped)
• 1/2 Head iceberg lettuce (shredded)
• 2 Tomatoes (diced)
• 12 Hoagie rolls (torn into pieces for dipping)

• Tear the ham, salami and all cold cuts.
• Place them in a large bowl.
• In a medium bowl blend the mayonnaise and oregano.
• Mix the mayonnaise mixture into the ham mixture, until all the meats and cheese are well coated.
• Mix in the onion.
• Before serving, mix in the lettuce and tomatoes.
• Refrigerate for 2 hours or more.
• Serve with the hoagie roll pieces for dipping.
• Italian Hoagie Dip is ready.