How To Make Philly Italian Hoagie
In 1992, the Hoagie was designated as the official sandwich of Philadelphia, consisting of an Italian bread dusted with oil and vinegar, then topped with onions, tomatoes, shredded lettuce, provolone cheese, and various types of meat depending on the customer’s desire.
Only oregano, basil, salt, and pepper complete the original Philadelphia hoagie. Pickles and mayonnaise are not permitted. There are several theories regarding its genesis, but the most plausible includes Al De Palma, a jazz musician turned sandwich business proprietor.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||-||15 min|
When he witnessed someone eating a sub in the 1920s, he commented, “You had to be a hog to consume such a massive sandwich.” During the Great Depression, he founded a sub business and dubbed his huge sandwiches hoggies, which later became hoagies, and a delectable new sandwich was born.
There are many different types of hoagies available today, including ham, turkey, tuna, roast beef, cheese alone, and even a vegetarian hoagie. It can also be bought dry, which means that the oil is not included.
Slice the roll lengthwise, but don’t cut all the way through, the halves remain attached.
Brush half of the oil and vinegar over the interior surfaces.
Lightly sprinkle over the surface the salt and oregano.
Layer the ham slices along the length of the roll, followed by the salami, capicola, then provolone cheese on top.
Place the tomato halves side by side on both sides of the roll.
Arrange the onion slices on top of the tomato pieces.
Crush the cherry peppers and spread them down the length of the sandwich.
Serve with the shredded lettuce on top.
Drizzle with the other half of oil and wine vinegar along the length of the hoagie.
Sprinkle with the black pepper, if using.
Cut the sandwich in half for easier eating.
Enjoy, Good Appetite!