Call it what you may: Sub, Submarine sandwich, Italian Sandwich, Hero, Torpedo,
Zeppelin or Grinder, there is something unique and special about
the Philadelphia (or Philly) Hoagie. Some of it has to do with the type and
freshness of the bread, or with the quality of the meats and cheeses or the type
and quality of the oil and condiments. But the properly assembled combination,
while reproducible throughout the Delaware Valley, is difficult to obtain
outside of the region.
The Hoagie, a form of the submarine sandwich (or sub), is unique to the
Philadelphia / Delaware
Valley area. It generally consists of an elongated roll (called a "hoagie
roll", similar to a baguette), oil (olive is best), vinegar, cheese, lettuce
(shredded/sliced), tomato,
onion (sweet, thinly sliced, not just any kind, usually Italian, Vidalia or
similar), sweet or hot
peppers,
oregano,
mayonnaise (although purists only accept olive oil for the standard hoagie) and
a selection of
cold luncheon
meats. In many areas the default cheese on a hoagie is Provolone, while in
others it is white American cheese. Cheese-only hoagies (Provolone, American, or
Mixed) replace the meat with extra slices of cheese. (source:
Wikipedia)
The traditional history of the term "hoagie" places it's origins on the Hog
Island shipyard, in the Delaware River where during WW I the workers of Italian
background brought sandwiches that became known as "hoggies" and later "hoagies"
after WW II. However, there are several other unrelated versions. Some of them
seem to me more believable than others -- but, they could have happened
simultaneously and independent of each other, so I suspect there may some
element of truth in several of them.
The use of "hoagie" is common throughout the Philadelphia Metro / Delaware
Valley area, but outside of the city, it is also common to use "sub". And
you will encounter many Sub Shops. That was my experience growing up in the
Delaware Valley. The local town had a Sub Shop which made great subs (i.e.,
hoagies). At school, we would have "Hoagie Days" due in part I suspect to the
influence of Philadelphia, where some of the food suppliers and menu preparers
were headquartered or originated.
If you go into an establishment that sells hoagies and order a sub, they will
have no problem with your request (and vice versa). Well..., in some areas you
may get a dirty look, but they will know what you mean. However, do not use any
other term as they will either not understand what you want or, if you order a
grinder for example, you will get your hoagie oven roasted or toasted in a
broiler (which is also called a cosmo in some areas).
The main variation of the hoagie is the type of meat(s) that are included.
Almost all hoagie (and sub) shops have on their standard menus:
- American (or Regular)-typically
includes ham and white American cheese, often bologna, cooked salami and
others
- Italian-typically includes
hard or
Genoa salami, pepperoni,
cappicola,
and provolone cheese
- Ham-with provolone (or
American) cheese, lettuce, tomatoes, onions, mayonnaise or oil, hot peppers
and ground pepper
- Tuna-either tuna salad or
(especially in more ethnically Italian shops) Italian (canned) tuna in olive
oil
- Chicken salad
- Chicken-as lunchmeat,
grilled meat, or cutlet
- Roast beef
- Roast pork
- Sausage
- Turkey-turkey breast
lunchmeat with provolone cheese
- Cheese-white American or
provolone or both (mixed), sometimes also Swiss cheese
- Cheesesteak hoagie-a
marriage with the
cheesesteak sandwich
- Veggie-(often grilled
vegetables), such as peppers, mushrooms, spinach and broccoli or
broccoli rabe; some shops even offer vegan hoagies, with no meat or
dairy products
- Meatball-meatballs in
marinara sauce often with green peppers and onions and covered with
mozzarella or provolone cheese (Source:
Wikipedia)
Ingredients usually include lettuce, cheese
(default depends on establishment - either white American or provolone), tomato,
onion, with optional dill pickles and hot or sweet pepper rings or hot
pepper seed. Condiments can include salt, pepper, oregano or Italian seasoning,
oil, vinegar, mustard, and mayonnaise. [Note: When placing the order, you will
usually have the option to specify whether you want to add or subtract (hold)
specific ingredients. If not offered the opportunity to specify, don't hesitate
to take the initiative and specify your preferences.] You also may have option
to have meats prepared either hot or cold.
TIP:
If you order a hoagie that you will not be able to eat right away, have
them hold the tomatoes, oil, and vinegar. You can have them placed
in a separate container(s). Then when you are ready to eat, just
add the items or substitute your preferences. That will keep the hoagie
bread from getting too soggy prior to eating |
Hoagies prepared in an Italian establishment are
normally with olive oil and red wine or balsamic vinegar. They sprinkle the
bread first, then may spray on more after adding the main ingredients, but sometimes
before adding the final seasonings. Many local deli's and sub shops may use a
vegetable oil (often soybean or a mixture of soybean with 10% olive oil for
flavor) and a generic vinegar. I believe olive oil with a red wine or balsamic
vinegar provides better flavor and enhances flavor combinations best. Oregano,
or Italian seasoning which includes oregano, is one of the keys to the aroma and
taste of a true hoagie.
While the cheesesteak
is the most well known Philly food; from my experience, the hoagie is consumed
in equal or greater numbers due to it's many variations and since it is almost
always eaten cold -- so it can last longer before being eaten.
It's difficult determining who makes the best hoagie, as it is so subjective.
However, below are some links to at least identify several that most people
agree make a great hoagie. An easy rule of thumb in the Delaware Valley,
especially South Jersey, is if it's available in an Italian Pizzeria or Deli,
then you will almost always get a good hoagie. If it's a "Sub" Shop, your
chances are also good that you will get a decent hoagie (Sub).
References for advanced research and
study of the Hoagie:
Holly Eats - Eating In Philadelphia - Good Food. Cheap. The Best Hoagies
and other Philly foods.
Wikipedia - Hoagie
Campo's Deli
- hoagies shipped direct to your door
Primo Hoagies - Voted best in 2004 by Philly Style Magazine
What's Cooking America - History of Hoagie, Sub and more.
Dietz and Watson - Deli Meats and Cheeses - used by many of the better
Hoagie establishments. Philadelphia based.
Sarcone's Bakery - Rolls used by many Hoagie establishment in Philly area.
Amoroso's Bakery - Used by many Hoagie establishments in Delaware Valley
area.
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