Saturday, January 29, 2005

Philadelphia "Hoagie/Grinder" Sandwich

Here is the OTHER famous Philadelphia sandwich:


"Hoagie" rolls (submarine sandwich rolls)
Vegetable oil
Shredded lettuce
Sliced tomatoes (thin)
Sliced white onions
Salt and pepper
(See optional additions below)

Slice roll lengthwise but do not cut all the way through.
Drizzle both sides of the open roll with oil.*
Place about 4 oz. of meat or meat filling of your choice (turkey, roast beef, ham, tuna or chicken salad, cheesesteak, plain steak, pizza steak, just cheese, etc.)on the roll.
Next, if desired, place about three slices of cheese of you choice on top of the meat.
Next, place three to four thin slices of tomatoes on top of the meat/cheese.
On top of the tomatoes, place sliced onions. Sprinkle oregano, salt and pepper on top of the onions. You may drizzle some oil on top to moisten the sandwich more.

This is the basic hoagie. A "Grinder" is the same, with another layer of cheese on top and baked at 350 degrees or broiled in an oven until the cheese on top melts and/or is a little browned, and eaten warm.

* For turkey, roast beef or ham and cheese, mayonnaise maybe subsituted for the oil on the bread. It's a matter of choice, but oil is the standard.

An "Italian Hoagie" is made with salami, genoa salami and cappiola ham.
An "American Hoagie" is made with bologna, salami and cappiola ham.

Additions of choice are sweet and hot peppers and pickles.

No comments: