Ingredients
Directions
Preheat the oven to 425ºF.
Place the onions, red wine vinegar, water, sugar, garlic, and cinnamon stick in a pot, Stir to combine and bring to a boil.
When the onions come to a boil, remove them from the heat and transfer to a non-reactive container. Allow to cool completely.
Combine the mayonnaise, sage, and crushed red pepper, and reserve.
Break up the cranberry sauce with a whisk. Add the shallot, tarragon, white wine vinegar, and extra virgin olive oil, and whisk to combine. Reserve.
To assemble: Split and toast the hoagie rolls. Dress both sides with the mayonnaise. On the bottom of each roll, layer with ¼ of the turkey, ¼ of the hot capicola, then the provolone. Top with arugula and vinaigrette, then the onions. Place the hoagie roll tops on each, cut in half, and serve immediately
