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1.
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Combine salt, broccoli slaw and jalapenos in a bowl.
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Stir with a spoon for 2-5 minutes lightly folding the mixture.
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Some people like to mix this with their fingers.
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BEWARE!
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I tried this once and my fingers started burning from the jalapenos.
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This was not pleasant...
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You will start to see the salt drawing the water out from the mixture.
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Continue stirring the mixture until you can bend the broccoli strands from tip to tip without snapping.
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Drain any excess water from the mixture and set aside.
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2.
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Combine the sugar, water and vinegar in medium-sized bowl.
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Mix until the sugar is completely dissolved.
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Add broccoli slaw mixture and refrigerate.
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This mixture will be ready in 1-2 hours.
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This recipe makes enough slaw for way more than 1 sandwich.
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Fear not!
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It will keep in the refrigerator for up to 3 weeks.
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Believe me the slaw will disappear once you taste how delicious this sandwich is!
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3.
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Im a big believer in the less bread more meat proportions for sandwiches.
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To me there is nothing worse than biting into a sandwich and getting 75% bread and 25% good stuff.
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This is why I like to scoop trenches into the center of the hoagies.
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This serves 2 other great purposes: Lowers the calories.
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Hoagies can pack a lot of calories.
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The trenches allow for a sandwich whose ingredients stay put and dont slide around!
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Slice the hoagie bun in half horizontally.
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Scoop out the excess bread from the inside of both halves.
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Do this carefully as you dont want to dig so deep you break through the crust.
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4.
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Spray both sides of the hoagie with Pam baking spray or Pam equivalent and put them on a tray.
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Put it under the broiler or in a skillet over medium heat to toast.
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I dont have a toaster or toaster oven so the pan serves as my substitute.
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I make no apologies for this method as it works wonderfully!
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5.
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Mix the mayo and sriracha together in a small bowl.
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When I tasted this it took me back to my childhood memories of pimento spread on toast.
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So Yummy!
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Spread the dressing on each side of the toasted hoagie.
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6.
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Add ham and 3 ounces of broccoli slaw to the bottom half of the hoagie roll.
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Make sure to drain the slaw before adding it to the sandwich.
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Add the top of the roll and you are ready.
