Comments on: Perfect Italian Hoagie?

By: Alex

Alex — Fri, 16 Sep 2011 09:02:21 +0000

Hi Matt,

If you want to eat something of truly Italian, come to visit me in Bolgheri in Tuscany.

By: laura

laura — Thu, 04 Aug 2011 14:17:37 +0000

Found your sandwich building technique searching for a bread recipe for hoagies rolls -
couldnt help but press your photo. With all these comments could someone please pass
down a recipe for the bread or a url to a bread they have made that compliments this the best?
Seems like most of us love a great bread and not all of us live in large cities where we can
go to the market and purchase.
Sunny days-Laura

By: Jessica

Jessica — Tue, 02 Aug 2011 16:51:33 +0000

LOL. I stumbled on this post while doing a Google search and I had to respond. I just finished consuming a Wawa Italian Hoagie (those from Philly and NJ will know what I’m talking about) and it may not be the epitome of the hoagie, but it is a good one. Dan is correct — no pepperoni on a true Italian Hoagie. And the very “fanciest” Italian hoagies do have prosciutto on them, too. Another chain that makes a mean hoagie is Primo. They use the sharp Provolone. Wawa uses Amoroso’s rolls which are my favorite. Primo uses a tougher seeded roll. Italian Hoagies are one of my favorite foods in the world. They bring back childhood memories of tailgating at Philles and Eagles games at Veteran’s Stadium with my parents. And Da is also right about leftover hoagies being even better the next day!

By: Dan

Dan — Thu, 23 Jun 2011 15:55:32 +0000

Way late on this thread, but a few things I wanted to point out.
1. Yes I know italians dont eat this crap, but its “italian american” and its delicious.
2. Nobody mentioned the cheese: not provolone, sharp provolone (the kind that makes your hands stink for the rest of the day
3. The roll is important, but not so that it doesn’t get soggy; everyone knows that a good italian hoagie is better the next day when the roll is soggy. Part of the fun is licking the oil off of your elbows that drips down your arm.
4. Scrap the pepperoni. The trick is to find a cappicola that is spicy enough to give you the same spice effect, but not so hot your mouth is on fire, which some are.

p.s. : I live in the italian market section of philadelphia. Don’t mess.

By: Janeen Jackson

Janeen Jackson — Wed, 08 Jun 2011 07:33:42 +0000

Oh yeah, I won’t eat a hoagie that looks too perfect. Just build my hoagie please u don’t have to arrange the my hoagie like a school project but make it delicious and full of oil lol

By: Janeen Jackson

Janeen Jackson — Wed, 08 Jun 2011 07:25:46 +0000

I’m a Philly girl, so with that being said to me simpler is better!
Do not like pat’s or geno’s
The bread is the key fresh Italian ITALIAN hoagie roll dont seem you can go wrong with Amaroso
Fresh, quality meats Boars Head is good to me
I dont eat pork products, so I usually go with corn beef, roast beef or tuna fish (on Fridays)
everything but mayo I HATE MAYONAISSE but heavy on the oil, I love my Hoagies with so much oil on them it soak through the bag
I find that Lee’s hoagie house has the best oil I ever tasted!
Pagano’s on 78th and Ogontz Avenues has the meatiest steaks n Hoagies in Philly!
Gulf Gas station (you heard right Gulf Gas Station) on 71st and Ogontz has the best tasting hoagies the line goes out the door during lunch and suppertime! They use Boarshead
But Lord have mercy on me when I tasted a White House hoagie, I almost wanted to cry it was so good( omg I’m salivating thinking about that experience lol) I ve only had a hoagie there once like 10 years ago and I still remember the bread being something outta this world! I go to NJ quite often but can never remember where it is

By: Michel

Michel — Wed, 08 Jun 2011 00:10:49 +0000

4 slices Provolone
4 slices Genoa salami
4 slices cooked salami
4 slices pepperoni

Yeah, is delicious!

By: Alexander Robinson III

Alexander Robinson III — Fri, 20 May 2011 23:30:53 +0000

The best Italian Hoagie I’ve ever had was from this place in Philadelphia called Gooey Louie’s (hope I spelled the name right! lol) had a friend bring back 25 sandwiches when she went back home to visit family. I know where I’m going to eat on my Phili trip! :-0)

By: Marshall Janson

Marshall Janson — Mon, 16 May 2011 22:46:04 +0000

Please!!! I grew up in Burlington New Jersey and live in Tennessee now. Hard to find a good “HOGIE” here!! I think I can build me one, just need a good recipe for the oil. I ate them, not make them…

By: Jonny Thermador

Jonny Thermador — Sun, 13 Feb 2011 16:15:21 +0000

Late to this thread but had to opine…many people have written that the bread is paramount. True. I like a seeded hero roll (btw, they are not called “hoagies” in NYC, we refer to them as “heros” or “wedges”) and it can’t be too doughy inside. Reason: because of the peppers and other marinated ingredients, it would tend to get soggy which would rear it’s head if you weren’t going to eat it immediately. In some cases, I have eaten one immediately and the peppers etc were so saturated with oil that it still became soggy.
Another ingredient which is a must is proscuitto di parma or imported San Danielle proscuitto.
DO NOT get the domestic San Danielle or the type from Canada…INFERIOR!
Lastly, if you don’t want the sandwich to make a full frontal assault on your arteries or if you are averse to all of the sodium packed into pork-based coldcuts, I present the “healthy Italian hero” where you use turkey instead of the salami and ham. Thus you have proscuitto, turkey and cap. Or keep the salami and kill the cappicola. It tastes damn good and isn’t overloaded with Sodium.
Here is a link on our food blog which is a salute to the Italian combo sandwich. Enjoy.