I learned what a Hoagie is when visiting my wife'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.
Click on any photo to see it larger.
They are composed of cold cuts deli meats and cheese (provolone) with a typical sandwich dressing of tomato, onion, and lettuce on a soft Italian or French-style roll.
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 Hershey's Chocolate Porter beer!
My first Hoagie Sandwich in Levittown, Pennsylvania
Slideshow
I didn't realize it, but growing up we used to take a Southern version of a Hoagie to school, but we called it a Baloney and Cheese Sandwich. The main difference was mine was served with plain sliced white bread. I liked mine with the addition of mayo, lettuce, pickle, and tomato.
The Hoagie is Italian-American in origin at the turn of the 20th Century. A Hoagie isclaimed the "Official Sandwich of Philadelphia." You can read all about the origins as well as various versions here. A real Hoagie is always served cold, not heated like a similar Submarine Sandwich.
Some say the Hoagie is derived from the Tin Pan Alley songwriter and actor Hoagie Carmicheal. That's a bit of a stretch, but both came on the scene about the same time.
Two or three deli meats are laid out in a typical Hoagie. The main deli meat is Salami, which I came by from my late 99c only Store and Dollar Tree. Other deli meats that can be included are Capicola, Prosciutto, and Pepperoni.
For cheese, a Hoagie has slices of Provolone cheese. Provolone is a mild soft cheese similar to Mozzarella (a fine alternate cheese) that shows up on your typical pizza.
I once discovered a vegan Provolone a couple of years ago...hmmm, can't say it tasted anything like a slice.
For a Cheap$kate Hoagie Sandwich, you can substitute a meat filling of bologna, ham, and pepperoni -- now those are the cheapest deli cuts.
As for a cheese substitution use any fave like Monterrey Jack, Colby, String Cheese, Cheddar, and even good old American Cheese.
And here is a slide show of Linda and I's visit there, a stop I definitely will make again next vacation.
Hoagie Sandwich from Jack's Place in Philadelphia, Pennsylvania
Slideshow
A Hoagie is all about the bread, too. The bread roll is of the Italian variety, slightly crunchy on the outside and very soft inside. I find six-inch rolls you get in the bread department of most grocery stores are a similar type of roll. Local Latin markets have a roll called Bolillo. In Louisiana, our French Roll for a Po-Boy is about the same. I'm sure your local bread purveyors have a version that will fill the bill.
Now hot dog buns and steak rolls are a bit too soft, but I guess they will do in a pinch? Rolls with a crunchy crust are best.
I like my sandwiches with mayo and mustard, but a Hoagie has an Italian Dressing mix of oil, vinegar, and sometimes dried oregano. Just drizzle the Dressing over the inside bread and cold cuts.
Lettuce, sliced tomato, and onion complete a Hoagie Sandwich. I've had the sandwich served with yellow vinegary pepperoncini or milder banana peppers, and a bag of salty potato chips.
Wow, this is such a tasty blog post...please excuse me, I'm off to make myself a Hoagie Sandwich right now -- won't you join me? Just follow my Hoagie Sandwich recipe video below and make your own.
Hoagie Sandwich - Recipe Video
Play it here, video runs 3 minutes, 52 seconds.
My YouTube video link for viewing or embedding, just click here.
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