I learned what a Hoagie is when visiting my girlfriend's family in Philadelphia. Hoagies come from there and you can get the sandwiches at local bars, delis, and sandwich shops. To see my recipe version you can scroll to the end of this blog post to see how I make mine.
They are composed of cold cuts deli meats and cheese (provolone) with a typical sandwich topping of tomato, onion, and lettuce on a soft Italian or French-style roll.
What makes a Hoagie unique is an oil and vinegar salad dressing to drizzle inside the sandwich. If you like a fast-food Subway Italian B.M.T., Spicy Italian, or a Cold Cut Combo Sandwich, you will like a Hoagie.
Check out my slideshow visit below to Happy Hour Tavern in Levittown, Pennsylvania for my first real local Hoagie. The bar is attached to Dale's Deli. Of course, it was a delicious Hoagie Sandwich along with a bag of Charles Chips, and a limited edition Yuengling Hershy's Chocolate Porter beer!
Now, hot dog buns and steak rolls are a bit too soft, but I guess they will do in a pinch? I would toast those types of rolls to get some crunch. Rolls with crunchy crusts and soft centers are best.
- Salami and Pepperoni - add as much as you like. I used small 3-ounce packages. Other deli meats you can use include Capicola, Prosciutto, Ham, Bologna, and Mortadella.
- Italian-style bread - 6 or 12-inch loaves. Okay to use any small loaves you like. I recommend a crunchy outside and a soft inside. I used a 6-inch roll.
- Lettuce - one leaf chopped.
- Tomato - sliced. I like thick-sliced, but okay to slice thin like a deli would do.
- Onion - sliced. Okay to use red, yellow, or white onion. Usually, the onion is thin-sliced like the deli meat. I like mine a little thicker.
- Provolone - a couple of slices, depending on how large the slices are. Okay to use any mild cheese like mozzarella, Monterrey Jack, American, or String Cheese.
- Salt & Pepper - give a generous sprinkle on toppings before closing the sandwich. When I get them in Philadelphia that is the first hit the sandwich gives you. I am a low-salt type these days so I will often leave it out.
- Red Wine Vinegar - 1 tablespoon. Okay to use any vinegar you have on hand.
- Olive Oil - 1 tablespoon. Okay to use any favorite flavorful oil.
- Oregano - 1 teaspoon. I used dried oregano. Okay to use any favorite Italian herbs like parsley, basil, or an Italian Mix.