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What Make the Philadelphia Hoagie Different - The Results

scotdc Feb 8, 2011 02:21 PM

I really want to thank everyone for their great response to my Philadelphia Hoagie inquiry, and about what makes it different.

I took your suggestions to heart.
1. First and foremost... the bread. A barely crusty bread with a great "chew."
2. No mayo. A drizzle of extra virgin olive oil on the bread. A resounding favorite among those who contributed. Also went the majority and held back my urge to add vinegar.
3. Went with BarryG and his comment that the cheese, sharp provolone, should be placed directly on the bread.
4. Imported Italian cold cuts were used. I found a deli that knew how to slice paper thin, and got a great imported Mortadella and Hot Capicola. At my deli's urging, I used the DiLusso Genoa salami, and even though it's made by Hormel, it is really is a stellar example of Genoa.
5. Spices were limited to salt and pepper, with a dusting of Oregano on top with a final splash of olive oil.
6. I used Sweet Banana Peppers, whole, with the stems removed to add that vinegar tang.

I have to tell you that having a hoagie without mayo was dangerous new ground for me, but by using olive oil only, I found that the flavor of the meat and cheese really came shining through as opposed to being relegated to the background by mayo. Vinegar soaked sweet banana peppers provided more than enough vinegar to counterpoint the olive oil.

Did you know that lettuce and tomato are really triggers for our brain's color sense to make a sandwich more appealing, and are really not flavor components?

Thank you, Philadelphia, this was one incredible sandwich re-created in the desert of Las Vegas!

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  1. gaffk RE: scotdc Feb 8, 2011 02:27 PM

    So glad you had an "authentic" experience in Vegas. Thanks for reporting back! Your pixs are really very close to the Philly Italian hoagie.

    1. b
      barryg RE: scotdc Feb 8, 2011 04:41 PM

      Looks really good.

      1. c
        cgarner RE: scotdc Feb 9, 2011 11:43 AM

        looks good! so I know for future trips to Vegas, where'd you get a good roll?

        1 Reply
        1. re: cgarner
          scotdc RE: cgarner Feb 9, 2011 12:03 PM

          There is a bakery a few miles East of the Strip, on Tropicana Ave near Pecos. It's called... wait for it... Great Buns (I always get a kick out of that and remember a scene from an old James Belushi movie Taking Care of Business). Only decent sandwich roll in Vegas but worth seeking out.

        2. e
          Enjoy Good Food RE: scotdc Feb 9, 2011 11:49 AM

          OMG....that hoagie looks so good! Just had a hoagie calzone from Pina's Pizza Restaurant in Roxborough and it was wonderful. It looked every bit as good as the hoagie in your photo and the tasty memory of it tasted for days.

          1. 94Bravo RE: scotdc Feb 9, 2011 02:57 PM

            That looks great and very authentic! Good job.

            1. c
              Chefpaulo RE: scotdc Feb 9, 2011 05:02 PM

              Great work, scotdc. Very authentic.
              I'm intrigued by your comment about tomato and lettuce being used as enticers more than enhancers. And, as you have experienced how olive oil can let the quality of the authentic cold cuts come through, perhaps mayo was stuck in to hide the not-so-authentic stuff (like American cheese and bologna).
              Now that you have consensus from those who know, open your own Authentic Philadelphia Hoagie shop in Vegas and make a gazillion!

              2 Replies
              1. re: Chefpaulo
                gaffk RE: Chefpaulo Feb 9, 2011 05:18 PM

                Yes, that would be money. I know when I lived in Ohio I would have paid premium for a "real" Philly hoagie.

                1. re: Chefpaulo
                  Bigley9 RE: Chefpaulo Feb 10, 2011 06:48 AM

                  I would agree about the tomato and lettuce when you can't get good produce. But I do believe a summer tomato on a hoagie takes it to a new level, and in addition to the visual of the lettuce, I think the crunch adds a textural enhancement to the sandwich

                2. Passadumkeg RE: scotdc Feb 9, 2011 05:56 PM

                  I'll be there on the 18th. Extra "gabbicola", please!

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