• The roll is everything. A hoagie is only as good as its bread. Look for Italian rolls with a thin, slightly crispy crust and a soft, airy interior. Amoroso’s rolls are the gold standard in Philly, but Sarcone’s or any local Italian bakery will work. Avoid French bread — the crust is too hard and will scrape the roof of your mouth.
• Layer meats in the right order. Ham on the bottom (mildest), salami in the middle, capicola on top (strongest). This creates a crescendo of flavor as you bite through each layer.
• Shred the lettuce, don’t chop it. Large lettuce leaves slide out when you bite down. Thin shreds stay put and distribute evenly across the length of the hoagie.

Here are some ways to dress it up:

• Upgrade the charcuterie: Replace the deli meats with artisanal Italian imports — Prosciutto di Parma (aged 24 months), finocchiona (fennel-studded salami), and hot soppressata from a specialty grocer. The difference in flavor complexity between Boar’s Head and real imported Italian meats is staggering.
• House-made giardiniera: Instead of jarred hot peppers, make your own Chicago-style giardiniera with serrano peppers, cauliflower, celery, and olives marinated in olive oil for 48 hours. The crunchy, spicy, tangy pickled vegetables transform the hoagie entirely.
• Burrata instead of provolone: Tear fresh burrata over the meats and let the creamy center ooze over everything. Finish with a drizzle of aged balsamic vinegar from Modena and a few leaves of fresh basil. It’s an $18 sandwich that tastes like a $40 one.

Ingredient	Amount	Cost
Hoagie rolls	4 rolls	$3.00
Genoa salami	1/2 lb	$3.50
Capicola	1/2 lb	$3.50
Deli ham	1/2 lb	$2.50
Provolone cheese	8 slices	$2.00
Lettuce, tomato, onion	assorted	$2.00
Oil, vinegar, spices	assorted	$0.75
Total		$17.25

Compare to $35.96 for four Wawa hoagies — save 52%

• Calories: 580
• Protein: 32g
• Fat: 34g
• Carbs: 38g