the makings of a good hogie sandwich

[reinhard1]

when i was stationed on the east coast in the army before going oversees[new jersey fort dix], and i went off base i had the best hogies in my life. never duplicated. how do you out there make yours? thank you.

[SkunkedAgain]

I work in upstate NY (just flew back last night) and agree that they make great sandwiches. It's such a drag going to Subway when I come back to the midwest. Most of the good ingredients out there have names that I can't even pronounce. Some mozzarella and awesome spicy meats always make the cut though. I've noticed that I lot of places like to use russian dressing. Tastes great to me!

[reinhard1]

thanks, i remember thin sliced salami,lettuce, tomatoes, and slices of onions which all of those i like. but like you said about the dressing-that was the key that exploded the flavor. i will try the russian. if its not what it takes it will go in a salad. thanks again. good luck. the next trick is to find the right hogie bun to go with it.

[McGurk]

An easy cheat for decent bread it to get day old Jimmy Johns bread- $0.50 for about 18", and chewy and tasty as all get-out. It may be just me, though, as some people specifically don't like their bread.

[SkunkedAgain]

Truly, I think that the key to making a good NY/NJ-style hoagie is that you've got to be yellin' at Big Johnny while you make the sandwich. And Vinny, that woodchuck has been on break for like two hours! And don't get me started on four-eyed Francine! She's been dating some mook from down 8th street who ain't gotta job! Come'on!

You want dis ta go?

[Dark Cloud]

I work in upstate NY

It's a big state, but where do you work? I live about an hour south of Syracuse...

One of my first jobs was in a meat market/ sub shop and there are a few key things IMO...

The roll/bun/bread - needs to be fresh everyday. chewey but a little crusty...

I always seemed to get stuck training new people and I always harped on the point of "balance". You need to have the right ratio of ingredients. Too much onion and you might as well just eat an onion, lol...

The better quality of ingredients you use, the better the finished product...

[reinhard1]

thats the way i like my bread, rolls, or buns also. its the dressing thats a mystery. i'll try the russian but if i remember right [i'm talkin 1968] it was the color of italian dressing, but so unique. i realy believe as all have said about the fresh ingrediants and not overpowering one over another the dressing was the key. no mayo none. good luck and thanks.

[SkunkedAgain]

I've been working in Utica lately, a bunch in Albany, and last year in Catskill and Newburgh. I found the best sandwiches in Newburgh but have been starting to find the gems in Utica, but more like good meatball subs versus the good deli meats.

[reinhard1]

thanks, it gives me an idea for venison meatballs in a sub. got to make a good light gravey to top em off and to dip in. good luck.