The hero, hoagie and submarine sandwiches all pile on the meat delis and veggies so that the sandwich eater is left feeling satiated and delighted. These types of sandwiches all belong to the same family, perhaps even referring to the same thing except that they are called one thing in each region.
In The Food Timeline, librarian and editor Lynne Olver refers to this type of sandwiches as “overstuffed meat, cheese and vegetable oblong-shaped foods nestled between thick Italian or chewy French bread were recipes built on local culinary traditions and ethnic preference.”
Hero
It’s the sandwich that has almost everything. The hero is an American institution with an Italian flavor. The structure of the hero sandwich has an oblong roll as the base. It could be a baguette or an Italian loaf bread, usually with a crisp crust more than a soft roll. Inside, it has Italian cold cuts (such as mortadella, salami, prosciutto, pepperoni, cappicola, and/or Italian deli ham). It is then layered with cheese (provolone, Swiss or American cheese), seasonings, red wine vinegar, and olive oil.
It’s the sandwich that has almost everything. The hero is an American institution with an Italian flavor. The structure of the hero sandwich has an oblong roll as the base. It could be a baguette or an Italian loaf bread, usually with a crisp crust more than a soft roll. Inside, it has Italian cold cuts (such as mortadella, salami, prosciutto, pepperoni, cappicola, and/or Italian deli ham). It is then layered with cheese (provolone, Swiss or American cheese), seasonings, red wine vinegar, and olive oil.
Hoagie
Like the hero, the hoagie is built for hearty eating. A native to Pilhadelphia, this large American sandwich piles on layers of “cold lunch meats and cheeses on a long roll—often Italian or French bread—garnished with sweet and/or hot peppers, lettuce, tomatoes, onions, oregano and a vinegar and olive oil dressing,” as described by The Nibble online magazine for specialty foods.
Like the hero, the hoagie is built for hearty eating. A native to Pilhadelphia, this large American sandwich piles on layers of “cold lunch meats and cheeses on a long roll—often Italian or French bread—garnished with sweet and/or hot peppers, lettuce, tomatoes, onions, oregano and a vinegar and olive oil dressing,” as described by The Nibble online magazine for specialty foods.
Submarine
Expect a really long sandwich when you order a submarine. Food writer and creator of What’s Cooking America, Linda Stradley, describes it as a grand concoction for sandwich lovers: “It is a king-sized sandwich on an Italian loaf of bread approximately 12 inches long an 3 inches wide, filled with boiled ham, hard salami, cheeses, lettuce, tomatoes, onions, and sometimes flavored with garlic and oregano.”
Expect a really long sandwich when you order a submarine. Food writer and creator of What’s Cooking America, Linda Stradley, describes it as a grand concoction for sandwich lovers: “It is a king-sized sandwich on an Italian loaf of bread approximately 12 inches long an 3 inches wide, filled with boiled ham, hard salami, cheeses, lettuce, tomatoes, onions, and sometimes flavored with garlic and oregano.”
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