The Ultimate Loaded Hoagie: Chickpeas, Crispy Bacon, Mortadella & Salami with Chopped Salad

Serves: 2
Time: 25 minutes

Ingredients

For the hoagie

• 6–10 slices bacon (regular)

• 1 (15-oz) can chickpeas, drained and rinsed

• Kosher salt, to taste

• 1 hoagie roll (or sturdy sandwich bread), split

• Olive oil, optional (only if the pan is dry)

Vegetables (for chopped salad)

• 1 small head lettuce, chopped

• 1 large tomato, chopped (or thinly sliced, then chopped)

• 1 red onion, thinly sliced

• 1–2 jalapeños, thinly sliced

Deli meats

• Mortadella, thinly sliced (6–10 slices, or to taste)

• Salami, thinly sliced (6–10 slices, or to taste)

Sauce (Smash Kitchen)

• Smash Kitchen Spicy Mayo, optional (for the bread or drizzle)

Creamy tahini-herb dressing 

• ¼ cup Smash Kitchen mayo

• ¼ cup tahini

• 1 tbsp fresh dill, chopped (or 1 tsp dried)

• 1 tsp dried parsley

• Juice of 1 lemon

• 1 tbsp red wine vinegar

• ½ tsp garlic powder

• Salt, to taste

• Water, as needed (1–3 tbsp)
  

Method

1) Cook the bacon until crisp

1. Set a large skillet over medium heat. Add bacon in a single layer.

2. Cook, turning as needed, until deeply crisp, 8–12 minutes depending on thickness.

3. Transfer bacon to a paper towel–lined plate.

4. Carefully pour off excess fat, leaving about 1–2 tablespoons in the skillet.
   

Why this matters: Crisp bacon gives crunch and prevents the sandwich from feeling greasy.

2) Sauté the chickpeas in the bacon drippings

1. Add chickpeas to the skillet with a pinch of salt.

• If the pan looks dry, add a small drizzle of olive oil.

2. Cook over medium heat until golden and lightly crisped, 5–7 minutes, stirring occasionally.

3. Remove from heat.

Flavor technique: The chickpeas pick up smoky depth from the bacon drippings—this is the backbone of the sandwich.

3) Whisk the dressing (bright, tangy, creamy)

1. In a bowl, whisk together Smash Kitchen mayo, tahini, dill, parsley, lemon juice, vinegar, garlic powder, and a pinch of salt.

2. Add water a little at a time until creamy but pourable (it should cling to lettuce).

3. Taste and adjust:

• More lemon/vinegar for tang

• More salt to sharpen flavors

• More water to loosen

4) Make the chopped salad (hoagie-shop style)

1. On a cutting board, pile lettuce, tomato, red onion, and jalapeños.

2. Roughly chop everything together into a rustic, cohesive mix.

3. Drizzle with dressing and toss (or chop lightly again) until evenly coated.

Why this matters: Chopped salad packs evenly and doesn’t slide out like layered slices.

5) Toast the roll for structure

1. Heat a grill pan or clean skillet over medium-high.

2. Toast the cut sides of the hoagie roll until golden, 2–3 minutes.

Optional: Spread a thin layer of Smash Kitchen spicy mayo on one side of the bread.

6) Assemble (your “two-side” build)

Build it so each half of the roll has a job:

1. Meat side: Layer mortadella and salami on one cut side of the roll (fold slices for height and better bite).

2. Salad side: Pile the dressed chopped salad on the other cut side.

3. Add the warm sautéed chickpeas down the center (or split between sides).

4. Add crispy bacon (tuck pieces along the length so you get bacon in every bite).

5. Close the sandwich, press gently, cut in half, and serve immediately.

Pro Tips (best flavor + best eating)

• Drier chickpeas = crispier chickpeas: pat them dry before they hit the pan.

• Keep it balanced: sauce on the bread + tangy dressing in the salad is plenty—don’t overdo both.

• Structural win: toast well; it creates a barrier that slows sogginess.