Becca Jane St Clair

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A Taste of Philly – Recreating a Hoagie

I posted this photo to Facebook yesterday, and my friend’s husband said “That’s not a hoagie, that’s a sub”. He may be right, but for being 3,000 miles away from Philadelphia, it’s not too bad.

Serious Eats posted this top 10 list of Philadelphia hoagies in September and my only comment about it was that it made me hungry for a hoagie…but the closest we really get here in the UK is Subway.

I knew what basically went into a hoagie, so I started looking around Sainsbury’s for appropriate substitutions. The batons sold fresh in the bakery section are about a foot long and soft, making a great base for my hoagie. I haven’t yet found Provaolne cheese, but I picked a mild Edam instead. For meats, I went with ham and German salami. I wanted a third meat, but I couldn’t decide what would work well, so I kept it with the two.

For me, what makes a hoagie is the dressing and the oregano. I sliced my tomatoes thinly and shredded the lettuce, putting both in a sealable container. I then tossed on top of the tomatoes and lettuce 6 tablespoons olive oil, 2 tablespoons apple cider vinegar, and one tablespoon Oregano, sealed up the container, and gave it a good shake.

I went against tradition and put a little bit of mayonnaise on the roll, topped it with the cheese and meat and then the coated lettuce and tomato.

As close to an authentic hoagie as I can get!

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