Italian Hoagie Salad

I grew up in eastern Pennsylvania, where hoagies are known as “subs” and homemade rolls from Philadelphia are trucked to local sandwich shops on the regular. These days, I know the best part of the hoagie is the inside: spicy Italian cold cuts, cool-crisp iceberg lettuce with just enough olive oil to make it slinky and vinegar to give it teeth. This recipe relies on Applegate Farms cold cuts and requires nothing more of you than a lot of chopping. It’s as close as you can get to running out