Lee's Hoagies rock!
If you’re from Philly or spent enough time there to have a quick lunch, you know what a good hoagie is. In some parts of the country, the style of sandwich might be called a grinder (up in New England), a hero or a sub. But, the real thing, the hoagie, is from Philly and the best ones are still there. A great Amoroso roll, real Italian meats and cheeses, oil, hot peppers, lettuce and tomato. It doesn’t sound hard to create, does it? But, for some reason, they never taste right outside the region. The roll is usually the problem, but sticking in inferior meats and cheeses, crappy condiments, and not using good oil contributes to making a poor sandwich and ruining the experience. And yes, it is an experience!
When up visiting my folks recently, Diane & I stopped at my favorite shop, Lee’s Hoagie House. Whenever we have time (and empty stomachs!)m we always go to the one in Abington off Old York Road. We split a half Italian hoagie. Sounds like a tiny sandwich, eh, only a quarter? We each still had a 6 to 8 inch hoagie. The last time we were up, we made the mistake of ordering a full hoagie and we almost didn’t need to eat for a few days! This time, we were full and happy, but able to have dinner later that night.
