I grew up on these, but it was a long time ago, in the late '60s and early '70s. Could they still be the same?
Danny's in South Park, Allegheny County PA (south of Pittsburgh). I got no pictures. I got nothing but the taste of hoagie on my mind. Last weekend, my sister and her husband visited. They came out to drive my dad to Pittsburgh for a friend's birthday party, and they brought back some Danny's hoagies.
Two days after being made, baked, and wrapped... eaten cold... a Danny's is still better than any other hoagie I've ever had. I didn't have my critical goggles on when eating, so I'm a bit hazy. But I'll give my reasons as:
Quality meats. I don't know the brand, but it is a good one. Dang, I can't remember the meats. There's ham and salami, but I can't remember; cappicola?
Sharp cheese. My guess is sharp provolone.
Just the right blend of herbs in the dressing. Oregany, but not overly so.
Awesome roll. Crusty on the outside, soft on the inside. Nothing like it up this way. Wegman's used to get great rolls like this from NYC, but a couple years ago started making them in house.
Just the right amount of L-T-O. Light on the L, medium on the T and O.
Pittsburgh Roadfooders, comment please. Anyone? Buffetbuster?