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Hoagie roll: to seed or not to seed?

An interesting article from philly.com re: the popularity of the seeded roll for a hoagie.

http://www.philly.com/philly/news/bre...

Which do you prefer? I have to agree with the masses, the seeds add flavor to the hoagie, especially an Italian one. But I prefer seedless for cheesesteaks.

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  1. I can go either way for hoagies, but I agree on seedless for cheesesteaks.

    But I think Craig Laban is getting a little full of himself..."seedless is souless"? Give me a break.

    2 Replies
    1. re: Philly Ray

      I prefer the (generally heartier) seeded rolls for wet sandwiches (meatballs, roast pork/beef), but I find that they can be a bit of a chore with drier sandwiches (hoagies, cheesesteaks)

    2. Gotta have plain for cheesesteaks. But for hoagies, I really don't have a preference. And Laban has been "full of himself" for a while!

      1. Sarcones seeded hoagie rolls are my favorite and if I'm too far out of the city, I'd hit Primo's, they also have a seeded hoagie roll but not even close to the taste and texture of Sarcones. I also agree that a non seeded roll is the way to go for a cheesesteak.

        1. I prefer SEEDS. I like the crunch.
          But I think the other posters may be on to something and the softness of no seeds may be better for cheesesteaks.

          1 Reply
          1. Seeded rols are good in my opinion but Sarcone's are just way too much bread for a hoagie. Carangi is a better choice. A hoagie should be a good combination of all ingredients and should not be overwhelmed by the roll. Cheesesteaks are better on a plain Conshy roll.

            6 Replies
            1. re: BBCaprice

              I think the key is "air" or "no air". People "swear" by Amoroso rolls and some places advertise it as if it's supposed to be a plus. In my humble opinioin, these overly airy, flavorless rolls are horrid! Sarcone's is still tops in my books but not stand-alone. There are plenty of other bakeries that do a nice job. IMO, the important thing is to have some flavor and some texture. Shouldn't rip your mouth apart but you shouldn't be able to crumble it into a small ball in your hand because it's so soft. Sometimes you need a little softer roll for something like beef/pork/meatballs so it doesn't squeeze out the other end but NOT AMOROSO! Who on earth ever made them so popular???

              1. re: fishacura

                Yes, you are exactly right! It's the air or "no air". A denser roll that is easy to eat is definitely better. The problem with Sarcone's are THEY ARE NOT EASY TO EAT. Amoroso was made popular by Wawa. I'm not sure they still use their rolls though. Wawa likes to make everything theirselves like the soft pretzels which are horrible.

                1. re: BBCaprice

                  Where did you get the idea that Wawa popularized Amoroso? Amoroso rolls were being used by delis long before Wawa started selling their "hoagies" sandwiches.

                  1. re: bucksguy14

                    I remember thinking Amaroso's was great bread when I was young. Now, I think it is pretty weak. I seem to remember it getting bad around the time that Wawa picked them up. Maybe the extra production they had to do to satisfy Wawa did them in? Or maybe my tastes matured.

                    1. re: barryg

                      I used to like Amoroso's rolls too, but they must have changed. Back in the 80s they more closely resembled Conshy rolls in terms of mouthfeel

                      I would describe what BBCaprice is calling "air" as a lack of moisture. It's what I imagine that cotton would taste like

                  2. re: BBCaprice

                    maybe it's because I am most often eating a sarcones roll/bread right from Sarcones but I really don't find them difficult to eat.