Sarcone's Bakery ★ 4.7
Sarcone's Bakery in Philadelphia is the 1918 Italian Market brick-oven bakery on South 9th, with tomato pie by the square for 4 dollars and a queue.
Try: Tomato pie by the square
History
The hoagie was born in South Philly's Hog Island shipyard during the First World War, when Italian-American workers (called Hoggies) brought submarine-style sandwiches to lunch. The roll, the cured-meat layering and the oil-and-vinegar finish were codified by Italian Market salumerias like Sarcone's, Esposito's and Cosmi's. In 1992 Mayor Ed Rendell declared the hoagie the official sandwich of Philadelphia. The defining variables are the bread (a long crisp-crusted Italian roll, Amoroso or Sarcone's), the meat stack and a careful drizzle of oil and red-wine vinegar with dried oregano.
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 2 long crusty Italian rolls (Amoroso style, 25cm)
- 60g mortadella, thinly sliced
- 60g hot or sweet capicola, thinly sliced
- 60g Genoa salami, thinly sliced
- 60g sharp provolone, thinly sliced
- 60g prosciutto, thinly sliced
- 1/2 large white onion, paper-thin sliced
- 1 tomato, sliced
- Iceberg lettuce, shredded
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Pinch of salt and black pepper
- Pickled long hot peppers, optional
Method
- Split each roll lengthwise but do not toast. The bread must stay soft inside and crisp outside.
- Layer the cheese first along the bottom half of the roll (it acts as a moisture barrier). Follow with the meats in this order: mortadella, capicola, salami, prosciutto. The stack should be three layers high.
- Top with onion, tomato, then a thick blanket of shredded lettuce.
- Drizzle 1 tablespoon olive oil and 1.5 teaspoons vinegar across the lettuce. Shower with oregano, salt and pepper. Close the roll, press, slice on a strong diagonal, eat. Pickled long hots on the side.
Tip from the editors. Salt the lettuce, not the meat. The dressing should hit the leaves and run down through the layers as the bread absorbs it.
Where to eat philadelphia hoagie
Philadelphia hoagie in Philadelphia
John's Roast Pork ★ 4.8
Johns Roast Pork at Snyder and Weccacoe is the 1930 South Philly counter locals defend as the citys best roast pork while tourists queue at Pats a mile north.
Why locals love it: The 1930 South Philly counter at Snyder and Weccacoe that locals defend as the city's best roast pork while tourists queue at Pat's a mile north.
Tip: Closed Sundays. Go before 11:00 for lunch counter; cash and cards both work.
Famous 4th Street Delicatessen ★ 4.5
Famous 4th Street Delicatessen in Philadelphia is the 1923 Queen Village Jewish deli running pastrami-and-eggs brunch on 4th and Bainbridge.
Order: Pastrami and eggs; chocolate-chip cookie at the door on the way out
More cities are in research. Want philadelphia hoagie covered somewhere specific? Tell us where you want to eat.