What do you call a long sandwich that contains meat, cheese, condiments, lettuce and other toppings? It really depends on where you grew up. I’ve always called them “subs,” but my parents called them “heroes” or “wedges.” My cousins said “hoagies” or “grinders.” You might find yourself wondering whether or not there’s even a difference.
[Poll]: Do You Talk Like You’re From the South or the Midwest?
Why Do Subs Have All Sorts of Names?
Before chain restaurants, each region named their sandwich however they pleased. Over time, the sub (short for “submarine sandwich”) became the most commonly used.
It’s really as simple as that. In some places, subs have kept a regional moniker, so don’t be surprised if you hear one of these names:
- Grinder: New England
- Torpedo: Northeast U.S.
- Italian sandwich: Maine
- Spuckie: Boston, MA
- Hoagie: Philadelphia, PA
- Zeppelin: Pennsylvania
- Hero: New York
- Wedge: Yonkers, NY
- Bomber: Buffalo, NY
- Blimpie: New Jersey
- Po’ Boy: New Orleans, LA
It’s all the same sandwich, so long as it’s served up on a split roll. (The legendary Dagwood counts, too.) You’ll even find some regional sandwich legends served on split rolls, like a Philly cheesesteak in Philadelphia, oyster po’ boys in New Orleans, lobster rolls in Maine and Italian beef in Chicago.
In the end, it doesn’t really matter what you call ’em. Just grab a long, split roll and pile it high with meat, condiments and vegetables—and you can call it whatever you like!
Make One of Our Favorite Footlongs
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Italian Sausage Hoagies
In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we usually substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. —Craig Wachs, Racine, Wisconsin
Contest-Winning Bavarian Meatball Hoagies
When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They’re a guaranteed crowd-pleaser when I serve them as party appetizers…or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia
Honey Pulled Pork Subs
Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. —Denise Davis, Porter, Maine
Italian Beef Hoagies
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. —Lori Piatt, Danville, Illinois
Cheesy Chicken Subs
I've been part of the Food Services staff at Appalachian State University for 33 years. One summer we created this flavorful sandwich that combines seasoned grilled chicken, Swiss cheese and sauteed mushrooms and onions. Thousands of students have enjoyed this wonderful sub since then. —Jane Hollar, Vilas, North Carolina
Balsamic Beef Hoagies
All my boys (big and small) like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use leftovers in quesadillas, on pizza or with rice. You can find more family-friendly recipes at my blog, theseasonedmom.com. —Blair Lonergan, Rochelle, Virginia
State Fair Subs
My college roommate and I first ate these meaty sandwiches at the Iowa State Fair. After a little experimenting, we re-created the recipe. We ate the subs often because they were fast to fix between classes and didn't break our next-to-nothing grocery budget. —Christi Ross, Mill Creek, Oklahoma
Sausage Pepper Sandwiches
Peppers and onions add a fresh taste to this zippy sausage filling for sandwiches. It's simple to assemble, and it's gobbled up quickly. —Suzette Gessel, Albuquerque, New Mexico
Bacon-Turkey Subs
On balmy fall days, this sweet and smoky sandwich is a big treat. When it gets colder, we pull out our countertop grill to make melts. Just switch to pita bread. —Rachel Bindulski, Corolla, NC
Slow Cooker Meatball Sandwiches
Our approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load into hoagie buns and top with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
Polynesian Pulled Chicken
I love the aroma of pork as it cooks but don't eat pork, so I make a pulled chicken with coconut and pineapple for a Polynesian twist. —Becky Walch, Manteca, California
Garlic Bread Tuna Melts
There's something extra comforting about a tuna melt on a chilly day. Take it up a few notches with garlic, cheese and tomatoes. —Aimee Bachmann, Bellevue, Washington
Slow Cooker Italian Beef Sandwiches
I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. —Kira Vosk, Milwaukee, Wisconsin
Turkey-Jalapeno Sandwiches
When turkey sandwich meets modern Thai, it’s a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty. —Stacy Mullens, Gresham, Oregon
Apple-Sausage Meatball Sandwiches
I love apples with sausage. I also love apple pie with cheddar cheese so I thought why not combine all three flavors together.—Pearl Ward, Hulmeville, Pennsylvania
Mushroom Pastrami Hoagies
My husband is a firefighter, so I make easy meals I can deliver to him. He likes pastrami, but ham or roast beef also work for hoagies. —Deanna Eads, Kingman, AZ
Summer Sub Sandwich
Being originally from the Northeast, we love submarine sandwiches. So I came up with this hearty ham-and-cheese combination that's good either hot or cold. —Jennifer Beck, Concord, Ohio
Tex-Mex Cheesesteak Sandwiches
We adore cheesesteak sandwiches and anything with Southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas
Italian Meatball Subs
This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. —Jean Glacken, Elkton, Maryland
Slow Cooker French Dip Sandwiches
These sandwiches make a standout addition to any buffet line. Make sure to have plenty of small cups of broth for everyone to grab. Dipping perfection! —Holly Neuharth, Mesa, Arizona
Italian Sub Sandwiches
I serve these sandwiches for a special party treat. The red and green peppers add color along with flavor.
Mom's Italian Beef Sandwiches
My mom made the best Italian beef. I’ve added to it over the years, but it’s still her recipe. She made these sandwiches for family reunions, and there were never leftovers. —Mary McVey, Colfax, North Carolina
Philly Cheese Sandwiches
I'm a big fan of cheesesteaks, and in this throw-together recipe my slow cooker does all the work. It's a win-win. —Christina Addison, Blanchester, Ohio
Chicago-Style Beef Rolls
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho
The post Subs, Grinders and Hoagies: What’s the Difference? appeared first on Taste of Home.
Lindsay D. Mattison