Italian heros/subs/grinders/hoagies et al

Do you cook the cold cuts in your Italian heros/subs/grinders/hoagies?

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CookieMonster said:
...Hero, hoagie, grinder? Not a clue.

the "clue" is where you are, at that moment....

in the Phila area:
they are hoagies -
a "grinder" is a hoagie that's been broiled to melt the cheese and make it warm . . .
"Sub" is also a recognized term.... short for submarine sandwich - it's the 'shape' thing
"hero" not so much, , ,

in Baltimore they are known as "zeps" - for zeppelins - again the shape thing.

other areas have other names - sometimes one needs a picture to know . . .
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I have to disagree with your definition of Grinder. No heat was applied to the sandwich. My Mother grew up in Rhode Island and that is what she called a submarine sandwich. I think a couple of other states in the New England area also call their submarine sandwiches "grinders."
 
kaneohegirlinaz said:
Vote: depends if I'm making a Meatball Sandwich on an Italian roll with Hot Peppers, Provolone cheese and just a touch of Marinara is what my American-Italian husband requests is served hot
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Also a Cheesesteak is served warm as well. This was a joint in Tucson Arizona we frequented and I would request Rapini on the side.

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A cold cut sandwich is what he calls a Hoagie

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Served cold.
My DH is from a suburb of Philadelphia. The first time I ever had a real Italian sandwich was at Pudge's in Blue Bell, PA.
We got one Cheesesteak and one Italian Hoagie, both 20 inches and shared ... we had enough food leftover for another meal for us two.
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Rapini on the side! I'd love that. I have a hard time finding it in a grocery store not to mention on a menu. Lucky you.
 
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