What Makes the Philadelphia Italian Hoagie Different?
I'm doing a little research into Philadelphia-style hoagies. Chime in on your iconic sandwich and why it's different than New York, Maine or Subway sandwiches.
Here's my questions:
1. Yes, I know it's about the bread, but this is for the rest of us in the world that can't get Amoroso's in our home town. I've heard it's not as crusty as New York grinders, and a medium-soft texture to the inside that lies somewhere between NY and the pillow-softness of New Orleans po' boys.
2. This is NOT about the cheesesteak!! I'm talking specifically about the ITALIAN cold hoagie.
3. Mayo... yes or no?
4. Vinegar... yes or no?
5. Favorite cold cuts?
6. Is salami a must?
7. How about capicola?
8. Spice blend... is it just salt, pepper, basil, oregano?
9 Peppers.. yes or no? Chopped in a relish or whole? Hot or sweet?
Go ahead you Philly experts! Break down you Philly favs for me.
Thanks a lot for your input.
post edited by scotdc - 2011/02/02 14:40:44