LOCATION : ROCCOS HOAGIES Reading Terminal Market Philadelphia

Hoagies are built-to-order sandwiches filled with fresh meats and cheeses, as well as lettuce, tomatoes and onions, topped off with a dash of oregano on an Italian roll.

During the Depression, out-of-work Philadelphian Al DePalma went to Hog Island near the naval shipyards in South Philadelphia to find work. When he saw the shipyard workers on lunch break wolfing down their giant sandwiches, his first thought was "Those fellas look like a bunch of hogs." Instead of applying for a job at the shipyard, DePalma opened a luncheonette that served big cold cut sandwiches, listed on the menu as "hoggies".

In the late 1930s, DePalma joined forces with Buccelli's Bakery and developed the perfect hoagie roll -- an eight-inch roll that became the standard for the modern-day hoagie. By World War II, DePalma turned the back room of his restaurant into a hoagie factory to supply sandwiches 'round the clock to workers at the shipyard. At this time, DePalma became known as "The King of Hoggies." At some point after World War II, the "Hoggie" became the "Hoagie."the hoagie became a favored sandwich in Philadelphia,

The "Hoagie" (hoe gee) is a true Philadelphian invention, they may be called subs, blimps or zepps in other places, but they are all pretenders , our friends here at Rocco will demostrate below, how to create Philadelphia-Style Hoagies.

Ingredients:

Crispy Italian Rolls

Olive oil

Basil

Oregano

Garlic powder (optional)

Onion (sliced thin)

Tomato (sliced thin)

Mezzetta sliced hot cherry peppers

Lettuce (leaf or sliced thin)

Sliced ham

Sliced provolone cheese

Sliced cotto salami

Open rolls, lay flat on your work surface. Drizzle a light coat of olive oil on both halves.

Shake some basil & oregano (to taste) on both halves. If you like, sprinkle some garlic powder on top of that.

On the bottom (flat) half, lay down a thin layer of sliced onion.

Next, a layer of sliced tomatoes.

Top that with a layer of sliced hot cherry peppers, then a layer of sliced lettuce.

Lay sliced ham, cut a bit narrower than the width of the roll, on top of that.

Next, half of a round slice of provolone cheese.

Finally, slices of cotto salami. Carefully fold the top half over all of this – and you are ready to enjoy!