Zoagie Nachos

I don't know about you guys, but I have to mentally prepare myself for Monday's. The only time I were to ever forget it was Monday was when I was on summer break from school, snoozin and not having one worry of what time or day it was. Man..those were the days.

I was really dragging this morning, mainly because my boyfriend and I did a summer cleaning and rearranged our whole apartment. Felt so NEW. So I really hated leaving, just wanted to hang and sip coffee. But here I am, at work, on my lunch break, blogging about these fan freakin TASTIC nachos.

Now let me begin by saying...although I am a huge Reuben lover...any and all types of things hoagie-like are a close second. I love me some hoagies, hoagie wraps, hoagie salads, hoagie dips, hoagie roll ups...all of it.

then it came to me...nachos?? yes gurl, I said, nachos.

Now the name...zeps...hoagies...two sorta similar sangwiches with a few small differences. I could name them all but mainly the mayo & lettuce is a no no for a Zep and a huge YES, for me, on a hoagie.

I typically have the jar of mayo next to me - depending on the meal...I will dip or spread before each bite. That's how *disgustingly* infatuated I am with the damn condiment.

So..lets combine the names shall we? Zoagie.

Zoagie Nachos are everything you can dream of and more in a quick pinch.

It literally took a few minutes and it all came together. That's also what I love so much about this nacho recipe. No pre-cooking chicken or beef, no mixing together your favorite guacs or sauces for toppings - it's just a few simple ingredients thrown together making this FABULOUS nacho tray.

Zoagie Nachos

yield: serves 2

prep/assembly time: 10 minutes

bake: 5-6 minutes

Ingredients:

• 2-3 big handfuls of tortilla chips (my favorite are cantina)

• 3 oz Genoa Salami roughly chopped

• 2 oz Sharp Provolone roughly chopped

• 2 Tbs chopped Vidalia Onion

• 2 Tbs chopped Tomato

• 2 Tbs Hot Pepper Spread - "hoagie spread"

• small handful of fresh cut Iceberg Lettuce

• Mayo to drizzle

Directions:

1. Preheat oven to 350 degrees

2. In a cast iron, or oven safe dish, pile on the chips, sprinkle over the provolone then the salami and bake until cheese has melted. About 5-6 minutes

3. Throw on the chopped onion, tomato, pepper spread and lettuce.

4. Drizzle over with mayo.

5. ENJOY!