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Feb 18, 2009 04:21 AM

More about Hoagies

Come on guys, saying WAWA has a good hoagie is just like saying they have good pretzels. Both are less than mediocre. And another thing, does anyone else hate the Sarcone's rolls with the sesames? And I love sesames. To me a hoagie is all about the combination of all the ingredients combined. There should be nothing overwhelming. When eating a hoagie on a Sarcones roll you are simply overwhelmed with the bread! The best hoagies around are of course made by using a great roll like Conshocken Bakery, cutting fresh produce, slicing the meats SUPER THIN (no cooked salami or water added meats) and by using extra virgin olive oil and fresh seasonings. Can't go wrong with this recipe.

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  1. They make a great Italian hoagie at Salumeria in Reading Terminal. I can't recall if they had seeds on the bread but I think not. What's great is the sauce that they put on the bread. Of course the meats and cheese are great too. It was the best Italian hoagie I have had in recent memory.

    4 Replies
    1. re: rocknroll52

      What kinda sauce is it? Garlicky? Oily? I'll have to give it a try.

      1. re: BBCaprice

        kind of like an Italian dressing but creamier

        1. re: rocknroll52

          It MAKES it. There's def. balsamic going on. And something to make it creamy. Herbs and garlic are minimal.

          1. re: hollyd

            Agreed- the sauce at Salumeria make it one of my favorite Italian hoagies in the city. I ask them to go easy on it, though, cause they'll douse the hoagie if you let them.
            No seeds on the roll, either.

    2. oh, i respectfully disagree!!! to me, there are few greater satisfactions in life than waking up early enough to snag a loaf before they are sold out.

      when i used to work way out yonder (chesterbrook) i could be found taking some hurried lunch breaks to drive the 20 minutes out to the intersection of rtes 252 and 3, where a cut above deli made some spectacular hoagies on above-mentioned bread. i agree the sesames impart a very strong flavor so i kept my hoagie (not being a native philadelphian i just had to correct myself from using "sub"!) very simple, with just tomato, fresh moz, olive oil, salt and pepper. quite possibly the most satisfying sandwich-type thing i have ever eaten, ever-so-slightly edging out the fu wah tofu hoagie. i found by not adding too many things there's a really nice, satisfying balance. tried roasted red peppers once and it was a mistake; they overwhelmed it. if anyone is close to this place, a cut above deli, i really suggest you check it out. and do so early, as the lunch lines can get loooong. take out only. great ingredients all around (though i don't eat the meats, but my former co-worker/food adventurer swore by them).

      just curious (cause i'm always on the lookout for new breads), what are your favorite hoagie rolls? the only ones i've found i love are sarcone's and whatever govinda's/john's roast pork use (which someone did post here recently, i'm just not recalling the name).

      9 Replies
      1. re: rabidog

        Don't EVER use the word "Sub" in Philly. Anyway, I see what you mean about the simple tomato and fresh mozz hoagie. That's a different animal. Very pleasing only on a great roll though. I agree that makes a good hoagie on a Sarcone's roll.

        For me I really like the Conshy roll. A lot of places use them. They are great when you re-toast them.

        1. re: BBCaprice

          heehee, i know, i've been schooled on this a few times when i first moved here, but it slips out now and again.

          what places use the conshy roll? any in the city? where IS the conshy bakery, anyway? i lived in that area for a short time when i first moved to the area, and it's not ringing a bell.

          yes - carangi's - that's the one. i still need to make it down there. excellent, excellent bread. as a side note, has anyone had the mock-chicken cheesesteak at govindas? it is pretty heavenly. i crave them in nasty cold wet weather like this for some reason. warms the soul!

          1. re: rabidog

            The Conshy Italian Bakery is on a non-descript block of Jones street between Hector and Spring Mill. It's adjacent to the restaurant formerly known as Conshy Ribhouse.

        2. re: rabidog

          I believe that John's uses Carangi's bread. If you want a very good hoagie on that bread, go to Lombardi's on Ritner St. between 12th and 13th Sts. They also use Carangi.

          Just an aside about Carangi's...not only do they have very good bread, they also make very good pizza and stromboli.

          1. re: Philly Ray

            [aside] Are they the ones that make the square tomato pie? I've had some fabulous pizza from the Conshy area, but I've never been to the place where it comes from.

            1. re: Mawrter

              They make all types of square pizza. Some with cheese and sauce, some with just tomato sauce, some white with garlic. They are not in Conshy though, they are in South Philly but just about every bread bakery in South Philly makes that type of pizza.

              1. re: Philly Ray

                There is a particular place in Conshy that I meant, but unhelpfully, I can't remember the name. Thanks anyway!

                  1. re: Den

                    Uh... maybe? That part of my brain was apparently sacrificed to age or drink. Thanks for the suggestion. :-)

        3. I've had a fair number of Wawa hoagies.
          I'd grade them all somewhere in the 'B' range; a few B minuses, a few B plusses; No As, but even more importantly, no Cs.
          There are a lot more wawas than primos!
          I look at it kind of like I used to look at starbucks espresso, before I had to stop drinking caffeine. If I'm in center city, or a neighborhood I know and/or trust, not even going to think about it. But a starbucks on the turnpike is going to beat the coffee at the truck stop. Out in the burbs, a wawa's a good thing to see. If I'm way out of my normal stomping grounds, I might trust a wawa hoagie over an iffy-looking place in a strip mall.

          never had the sarcones (gasp!).
          love the primos. I would agree that a wawa hoagie isn't in the same league.

          i like the salumeria hoagie a lot. sometimes feel like i'm being a bad philadelphian when i eat one, though, doesn't seem like a real philly hoagie.

          2 Replies
          1. re: Bob Loblaw

            I have got to get to Salumeria now. Does anyone like Phil & Jims in Parkside, near Chester?

            1. re: BBCaprice

              I never had their hoagies, but used to go for cheesesteaks on a regular basis about 10 years ago. Great bread.

          2. For anyone to claim that a Wawa hoagie "is good" is a mighty good indication that the person needs to be exposed to real hoagie quality and substance. In a pinch, a hungry tummy can be satisfied with just about anything but when it comes to experiencing truly good food, people should avoid "quickies".

            8 Replies
            1. re: Enjoy Good Food

              Would it suffice to say that the Wawa hoagie is a good "sandwich"?

              1. re: jessicheese

                Well, I think the point is that most people on CH don't really think it's good. It's better than being hungry.

                1. re: Mawrter

                  When I lived in Cleveland for 5 years, a Wawa hoagie was a glorious thing.

                  1. re: barryg

                    you poor soul. I'm sitting here eating a turkey hoagie from Salumeria at Reading Terminal Market. It's unreal.

                      1. re: crazyspice

                        sorry, Spice. Couldn't help myself. For the record, I finished it watching the Phillies come back...Good Times!

                    1. re: barryg

                      Yikes! I bet i"d be pretty damn glad to get my mitts on a Wawa hoagie if I were in Ohio, too!

              2. what do you guys like on your hoagies? What's the traditional Philly hoagie?
                I like the fried tomato and bacon hoagie from Chickies. I also love a chicken salad hoagie from Salumeria or tuna. But is it somehow NOT a hoagie because there are no deli meats?

                11 Replies
                1. re: hollyd

                  Nah! Chicken and Tuna salad do count. I love the Chicken Salad hoagie at the Country Club Diner. My fav. is the Turkey Hoagie from Silvios in Hatboro. They make their own rolls, not as good as Sarcone's but excellent nonetheless.

                  1. re: hollyd

                    In The Land of Anything Goes, a person can concoct any version of hoagie that they want. That element of creativity takes me back about 35 years ago to Hymie's in Kensington. They sold the best Jewish hoagie known to mankind: corned beef, pastrami, pickles and I can't recall what else but it was to die for ..... and totally different than any "hoagie" I've seen or eaten since.

                    1. re: hollyd

                      Ever try the veggie hoagie at Chickies? Get the house fried hot peppers and double sharp provolone and worth to eat sitting at curb.

                          1. re: Bigley9

                            Sauteed in two or three inches of oil, call them whatever you wish

                            1. re: Delucacheesemonger

                              I was just trying to figure how different they may be from the ones elsewhere

                              1. re: Bigley9

                                Again, house sauteed, as opposed to from a jar/can/plastic bag/shipper. IMHO the peppers make the sandwich there. Same thing at DiCostanza's on Rte 422 off Rte 95 at Delaware border area

                        1. re: hollyd

                          Honestly, to me, that's not a hoagie as much as a pleasant perversion. It's a large sandwich with attitude. But... not really a hoagie. To me a hoagie is Italian-American-esque deli meats and cheeses and OIL, not mayonnaise. After that, it's up to the individual whether you want onion, lettuce, tomato, peppers (hot/sweet)... etc.

                          Me, I like a special Italian (higher-end deli meats, sometimes imported from Italy) with oil, lettuce, tomato, and hot and sweet.

                          I'm not supposed to be eating any type of bread now (sniff) but I'd be willing to have a go at hoagie insides by themselves or maybe wrapped in a lettuce leaf. It's definitely not a hoagie but it's the best I can do now and you're all making me crave one! And don't even get me started on the stromboli I can't have!

                          1. re: Mawrter

                            Agree. The original hoagie is what shipyard workers ate for lunch on Hogg Island. It was made with a huge roll, bodacious quantities of Italian meats and cheese and top quality olive oil. The salad ingredients came later.

                            I like your version precisely, but with some sweet onion and lots of oregano.

                            Mawrter, it sounds like you have a touch of the ol' Celiac. I contacted my friends at Conshohocken Italian Bakery to see if they might work on a gluten free roll. I'll let you know what they say.

                            1. re: Chefpaulo

                              OMG, ChefP, I worship thee. GF baked goods from really good bakers... I salivate! THANK YOU!!!!!!!!!!!! If they come up with anything I'll tell everyone I know who's GF. I was never sensitive to any of it until I went off gluten and then came back to it. Now: kapow! I'm shopping around and experimenting in the kitchen but I do miss my proper wheaty carbs, especially anything made with semolina.
                              Back to the hoagies. I'm in favor of the oregano, too. And whatever that mix of "Italian spices" is that they shake on at good hoagie places. I'm guessing oregano, marjoram, basil, hot pepper maybe?