I frequently tell you which food days are my favorites, like National Truffle Day. Yesterday was one of The Hubs favorite food days; National Hoagie Day. While there is not a recipe per se, there are definitely some things that make this sandwich stand out. Let me share with you about the traditional Hoagie Sandwich.
While you might not be familiar with a sandwich called Hoagie, you are certainly familiar with its pseudonyms. This sandwich also goes by Submarine, Hero, and Grinder. Additionally there are sandwiches that if not the same or similar, like the Italian, Po’Boy, or a Filled Roll.
Some of the name variations are regional, or differences on the same theme. The basics of all of these types of sandwiches are first the bread. Really, the bread can make or break a Hoagie. Start with long roll style bread. Like all good food the quality of the parts will determine the quality of the whole. So, good bread is essential. I have read varied accounts of what the best bread for this sandwich is, but consensus is this: a sturdy roll, 8-12 inches long with a chewy outside and soft inside.
In my opinion there is only one way to slice the bread for a good Hoagie, lengthwise. However, some people believe that a large V should be cut along the top and then filled. The way I do it, I slice it lengthwise and then remove a small trench on the top and bottom to hold some of the fillings.
Now let’s look at fillings. What goes inside of a Hoagie is as numerous as the names. The fillings break down into categories: meats, cheeses, veggies, and condiments. Again, these vary depending on the area you are in and what you like.
To start off, unless you’re a vegetarian, meat is important in a Hoagie Sandwich. Going back to my earlier comment on quality, good ingredients make for a far superior sandwich. Almost any kind of meat can go into a Hoagie, including meatballs and sausages. For many people however a standard Hoagie Sandwich has cold cut style meats. Salami, pepperoni, and thin sliced hams are some of the most popular meats. Roast beef, turkey, or chicken are also good choices.
Cheese is common on Hoagies. I like having a nice smoked Provolone on mine. The Hubs is more into American or Mozzarella cheese on his Hoagies. Again, there is no steadfast rule on which cheese must go on a Hoagie.
Veggies are an integral part of a Hoagie. Nothing is set in stone, but shredded lettuce, sliced tomato, and onion are important. Other veggies that are good on Hoagies are cucumbers, green peppers, black olives, and pickled peppers.
Now for the finishing touches on a Hoagie, the condiments. The most traditional style of toppings are red wine vinegar with olive oil, oregano, and good old S & P. Spicy mustard is also tasty on a Hoagie. As for me, I like a light smear of good quality mayonnaise on both sides of the bread. Of courses with meatball or sausage Hoagies you’ll want to use marinara.
I have never had anyone in my house complain when I serve Hoagies for dinner. The Hubs was extremely impressed with the one I made him last night. The girls usually go for paired down versions of his sandwich, while I stick with the condiments and veggies.
I either serve potato chips or French fries with Hoagies. Fruit is also a good accompaniment.
Are you a fan of these delicious sandwiches? What are they called in the area where you live?
Per one sandwich
- 8-12 ” Italian Roll
- Genoa Salami deli-sliced
- Pepperoni deli-sliced
- Roast Beef
- Oven roasted Chicken breast thinly sliced
- Turkey breast deli-sliced
- Provolone cheese sliced
- Mozzarella cheese sliced or grated
- American cheese sliced
- Iceberg lettuce shredded
- Tomato sliced
- Red onion thinly sliced
- Black olives sliced
- Peperoncini or Banana Peppers
- Red Wine Vinegar
- Olive oil
- Dried Oregano
- Salt and Pepper
With a bread knife, slice the roll lengthwise. Using the knife remove a small hollow of bread from the top and bottom.
Use a small amount of olive oil and red wine vinegar to coat the inside of the bread.
Place a layer of Salami, followed by a layer of each additional type of meat.
Layer the cheese over the meat.
Add a layer sliced red onion and tomato.
Liberally sprinkle the shredded lettuce over the onion and tomato.
Cover with black olives and peppers, as desired.
Shake some dried oregano and salt and pepper on the top.