Norristown Zep Sandwich
Norristown Zep Sandwich is a regional Italian roll stuffed with crisp onions, ripe tomatoes, provolone, and oil, built simple and bold. It is Montgomery County, Pennsylvania in a bite.
What Is A Zep Sandwich Recipe?
At its core, the zep is about restraint. Fewer parts, bigger impact.
- Long Italian roll, soft inside with a light crust
- Provolone, usually sharp, layered on the roll
- White or sweet onion, sliced thin
- Ripe tomato, sliced
- Dried oregano, salt, black pepper
- Olive oil, sometimes a touch of red wine vinegar
Assembly is straightforward. Split the roll, add provolone, top with onions and tomatoes, season, then finish with olive oil. Some shops toast the roll lightly. Many do not. The point is clean ingredients and balance.
What Is The Difference Between A Zep And A Hoagie?
They look like cousins, but they are not the same.
- Ingredients: A hoagie stacks deli meats, lettuce, pickles, and more. A zep skips the cold cuts and lettuce. It sticks to cheese, onion, tomato, and oil.
- Structure: Hoagies are layered high. Zeps stay minimal and neat.
- Regional identity: Hoagies are everywhere around Philly. The zep is Norristown born and proud of it.
What Meat Is On A Zep?
Traditionally, none. That is the signature twist. The cheese is the anchor. If a shop offers add ons, they are outside the classic lane. The timeless order is cheese, onion, tomato, oregano, oil, and seasoning.
What Are The 5 Basic Ingredients Used For Sandwiches?
Think in simple building blocks and you will understand the zep.
- Bread: Fresh Italian roll.
- Fat: Good olive oil to moisten and carry seasoning.
- Acid: Often a light splash of red wine vinegar, though some purists skip it.
- Main filling: Provolone in generous slices.
- Crunch and produce: Thin onion and ripe tomato with oregano, salt, and pepper.
Storage Instructions
A zep is best fresh. If you need to hold it:
- Short hold: Wrap tightly in parchment and keep at cool room temperature for up to 1 hour. This keeps the roll from steaming.
- Longer hold: Wrap and refrigerate up to 6 hours. Add oil just before serving so the bread does not soften.
- Next day: The onions and tomatoes will shed moisture. If you must save leftovers, separate the produce from the roll, wrap each part, and reassemble when ready to eat.
- 1 12 inch hoagie roll cut in half, also cut lengthwise
- 1 – 2 tbsp olive oil
- 5 slices cotto salami
- 5 slices provolone cheese
- 1 tomato sliced ½ inch thick
- 1 white onion sliced
- 1 – 2 tsp oregano
- salt and pepper
- 1 – 2 tbsp hot cherry pepper relish
- Drizzle olive oil over the inside of the bottom of the roll. Layer the cotto salami and provolone on top.
- Next, add 4 – 6 slices of tomatoes across, sprinkling with salt and pepper. Top with desired amount of onion slices. Sprinkle heavily with oregano.
- Last, generously spread the hot cherry pepper relish on top the bun. Close sandwich and enjoy.
