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. There's no cooking, it's about how you stack it!
Click on any photo to see it larger.
They are composed of cold cuts, deli meats, and cheese (provolone) with a typical sandwich with tomato, onion, and lettuce, drizzled with an oil, dried herb, and vinegar dressing, on a soft Italian-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 that 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 to be 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 some Submarine Sandwiches.
Some say the Hoagie is derived from the Tin Pan Alley songwriter and actor Hoagy Carmichael. 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. 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 alternative 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 normal 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 Monterey Jack, Colby, String Cheese, Cheddar, and even good old American Cheese.
And here is a slide show of Linda and my 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 - a soft roll.
I find that 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 of the 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.
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. There's no cooking, it's about how you stack it!
Click on any photo to see it larger.
They are composed of cold cuts, deli meats, and cheese (provolone) with a typical sandwich with tomato, onion, and lettuce, drizzled with an oil, dried herb, and vinegar dressing, on a soft Italian-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 that 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 to be 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 Hoagy Carmichael. 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 alternative 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 Monterey Jack, Colby, String Cheese, Cheddar, and even good old American Cheese.
And here is a slide show of Linda and my 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 - a soft roll.
I find that 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 of the 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.
It's all about the meatballs in a Meatball Sub, and my Meatball recipe is loaded. And I make gargantuan meatballs, so get ready for a big bite!
A warm Meatball Submarine Sandwich is a thing of beauty. Simply delicious. No need for anything extra but a thick Marinara Sauce.
You do want a large bread roll to hold all this goodness. It can be a crusty one or a regular soft roll. I find mine in the bargain bin from my local grocery store.
Click on any photo to see larger.
I'm not embarrassed to admit that I enjoy a fast-food Subway Meatball Sandwich. When I order mine, I get everything on it. With all the salad toppings available, I go for it: cucumber slices, spinach, sliced tomato and red onion, black olives, and melted cheese, oh boy.
But when I go to an old-school Italian deli for a Meatball Sub, well, it's back to basics, just the Meatballs and Marinara Sauce, please.
For my Loaded Meatball recipe, I use ground Italian-style ground pork. Ground pork is a little cheaper than ground beef.
I've made Meatballs with ground turkey, which I frequently find on sale. Of course, you can use any favorite ground meat(s).
I mixed ground meat with spinach, sauteed onion, mushrooms, toasted bread, and garlic, making a typically heavy, meaty meatball so light it almost floats off the plate.
Onions and garlic are cheap anytime. You can substitute with dried or powdered versions.
One package of spinach leaves or a bundle of spinach is enough. You can use frozen spinach, too. (Drain excess liquid from frozen spinach.)
I have a small patio garden with fresh herbs like basil, oregano, sage, and parsley. You can, again, use dried herbs or an Italian Herb Mix.
Maybe you like a more solid Meatball, then leave out the sauteed veggies and toasted bread for a hefty Meatball. If my Meatballs are too large, then make them small. Make Meatballs your way - it's all good.
I finish the Meatballs with a canned tomato sauce. I've made an EasyMarinara Sauce (click here) with crushed, diced, whole, and just plain tomato sauce. I add a little red wine to this recipe, but you can just add some water that's sloshed around to rinse the tomato can.
I simmer the Meatballs for at least an hour so the sauce breaks down while absorbing the Meatball flavorings. If you are using whole canned tomatoes, then break them apart as the tomato sauce cooks.
Add or subtract any of the above Meatball ingredients. I've made different versions, and the Meatballs have all been tasty.
My Meatball recipe does double duty; not only are they great added to your favorite pasta, but they fit perfectly into a hefty Meatball Sub.
Meatball Submarine Sandwich - VIDEO Play it here, video runs 5 minutes, 5 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients
Bread Rolls - for sandwiches. Okay to use any favorite bread, like buns or sliced bread.
Ground Meat - 1 pound. Okay to use any favorite ground meat, including pork, beef, veal, or poultry, or a ground meat mix.
Spinach - one bunch with most of the stems removed. Okay to use a 6-ounce package of spinach or frozen spinach.
Mushrooms - sliced or chopped. 1 package, about 4 to 5 ounces, of any favorite mushrooms.
1 Onion - chopped.
Garlic - 1 tablespoon chopped fresh or from a jar. Okay to use dried garlic.
Bread - 2 slices toasted. Break into small pieces to mix into ground meat and sauteed veggies.
Italian herbs - 1 teaspoon fresh or dried, including basil, oregano, sage, and parsley. For fresh herbs, add 2 teaspoons.
Milk - 1/4 cup, optional.
Salt & Pepper - to taste, or about half a teaspoon total.
Oil - 2 tablespoons vegetable oil. One tablespoon to saute the onion, and one tablespoon to saute the Meatballs.
Marinara Sauce
Tomato Sauce - large 24-ounce can or jar. For a smooth texture, use tomato sauce, but I've made chunky sauce with whole, chopped, or crushed tomatoes. Just break up large tomato pieces as the sauce simmers.
Red or White Wine - about 1 cup. Okay to substitute one cup of water rinsed from the tomato sauce can.
*I find the Meatballs have enough seasonings, so nothing more is needed in the Marinara Sauce.
Directions
In a large pan or pot, saute the onion for about 5 minutes in a tablespoon of oil until soft.
Add sliced or chopped mushrooms and saute until soft, about 5 minutes.
Add chopped garlic and saute for another minute. Season with salt and pepper to taste and add 1 teaspoon of dried or fresh herbs.
Wash the spinach and remove most of the stems. Add spinach and cover the pot to steam and soften the spinach for a few minutes. Give them a stir as spinach cooks down.
In a large bowl mix, ground meat, milk, shredded bread, and sauteed veggies.
Form the meat mixture into meatballs, any size you like (I like large ones), and add to the heated pan with oil.
Brown the meatballs for about 5 minutes on each side. You may need to do it in a couple of batches, depending on the size of your pan or pot. Partially covering the pan helps firm up the meatballs by steaming, thus making them easier to turn without breaking apart.
Deglaze the pan with red wine and add tomato sauce. Add another can of tomato sauce for extra servings (especially for Meatball with Pasta). Okay to substitute red wine with a cup of water or a favorite broth.
Cover and low-simmer meatballs in sauce for 1-2 hours until the sauce is reduced by half. Add water or broth if the liquid cooks out too much. I like a thick sauce, but make it the way you like.
When the Meatballs in Marinara Sauce are done, build a Meatball Sub. Pour on some Marinara Sauce on the bottom slice of the bread roll. Place enough Meatballs to cover the bottom bread roll slice. Close the roll and chow down.
You can also add any favorite topping like sliced black olives, onion, and cheese.
