{{Short description|Type of bread}} thumb|Fresh hoagie rolls [[File:PatsCheesesteak.jpg|thumb|A cheesesteak sandwich prepared with a hoagie roll]]In American usage, a '''hoagie roll''' is a long, crusty-on-the-outside, soft-on-the-inside bread roll used to prepare hoagie sandwiches, particularly in the Philadelphia area.<ref name="Reinhart 2010 p. 99" /><ref name="Sinclair 1998 p. 259" /><ref name="Hunn 2013 p. 131" /> Also known as a "sub" or "hero" roll. Key characteristics include a firm exterior that holds up to fillings and a tender interior. They are the foundation for classic sandwiches with cold cuts, cheese, and oil, vinegar, and oregano. Hoagie rolls are sometimes toasted before being used to prepare a sandwich.<ref name="Ebinger 2013 p. 288"/><ref name="Trotman 2015"/>
Ingredients used in hoagie roll preparation may include flour, egg, milk, vegetable oil, salt, sugar, and yeast.<ref name="Reinhart 2010 p. 99"/><ref name="Hunn 2013 p. 131"/> Some versions include sesame seeds atop the roll, which may add extra flavor and textural elements.<ref name="Mucha 2015"/> Gluten-free<ref name="Ahern Ahern 2015 p. 89"/> and vegan<ref name=Somera/> hoagie roll recipes have been devised.
The hoagie roll is used to prepare the Philadelphia cheesesteak sandwich<ref name="Pham Shen Phillips 2014 p. 64"/><ref name="Fodors Travel Publications"/><ref name="IM"/> and various other submarine sandwiches.
==See also== * French roll * List of bread rolls * Sandwich bread * {{portal-inline|Food}}
==References== <references>
<ref name="Reinhart 2010 p. 99">{{cite book | last=Reinhart | first=P. | title=Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads | publisher=Potter/TenSpeed/Harmony | year=2010 | isbn=978-1-60774-086-5 | url=https://books.google.com/books?id=dSarPnb4i6QC&pg=PA99 | pages=99–100}}</ref> <ref name="Ebinger 2013 p. 288">{{cite book | last=Ebinger | first=J. | title=Live Well Eat Well: Janie's Twist on Salads, Sandwiches, and Wraps | publisher=Tate Pub & Enterprises Llc | year=2013 | isbn=978-1-62147-801-0 | url=https://books.google.com/books?id=UlZ2mTHJs_YC&pg=PA288 | page=288}}</ref> <ref name="Sinclair 1998 p. 259">{{cite book | last=Sinclair | first=C.G. | title=International Dictionary of Food and Cooking | publisher=Fitzroy Dearborn | year=1998 | isbn=978-1-57958-057-5 | url=https://books.google.com/books?id=fnveo8cyxKkC&pg=PA259 | page=259}}</ref> <ref name="Hunn 2013 p. 131">{{cite book | last=Hunn | first=N. | title=Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) | publisher=Da Capo Press, Incorporated | series=Gluten-free on a shoestring | year=2013 | isbn=978-0-7382-1686-7 | url=https://books.google.com/books?id=VRcwAAAAQBAJ&pg=PA131 | pages=131–132}}</ref> <ref name="Somera">{{cite web | last=Somera | first=Anna Lisa | title=Which Brands of Bread are Vegan?| website=Livestrong | date=October 3, 2017 | url=https://www.livestrong.com/article/185769-which-brands-of-bread-are-vegan/ | access-date=April 21, 2018}}</ref> <ref name="Pham Shen Phillips 2014 p. 64">{{cite book | last1=Pham | first1=K. | last2=Shen | first2=P. | last3=Phillips | first3=T. | title=Food Truck Road Trip--A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast | publisher=Page Street Publishing | year=2014 | isbn=978-1-62414-087-7 | url=https://books.google.com/books?id=wIyBAwAAQBAJ&pg=PT64}}</ref> <ref name="Fodors Travel Publications">{{cite book | last1=Fodor's Travel Publications | first1=I. | last2=Jabado | first2=S.C. | title=Fodor's 2010 Philadelphia & the Pennsylvania Dutch Country | publisher=Fodor's Travel Pub. | series=Fodor's Philadelphia and the Pennsylvania Dutch Country | year=2010 | isbn=978-1-4000-0877-3 | url=https://books.google.com/books?id=23NElC4c2vEC&pg=PA120 | page=120}}</ref> <ref name="IM">{{cite web|url=https://books.google.com/books?id=eesCAAAAMBAJ&pg=PA246|title=Philadelphia Story|work=Indianapolis Monthly|date=October 2000|page=246}}</ref> <ref name="Ahern Ahern 2015 p. 89">{{cite book | last1=Ahern | first1=S.J. | last2=Ahern | first2=D. | title=Gluten-Free Girl American Classics Reinvented | publisher=Houghton Mifflin Harcourt Publishing Company | year=2015 | isbn=978-0-544-21988-5 | url=https://books.google.com/books?id=Clb8CQAAQBAJ&pg=PA89 | page=89}}</ref> <ref name="Mucha 2015">{{cite web | last=Mucha | first=Peter | title=Why Philadelphia hoagies have gone to seed | website=Philly.com | date=July 3, 2015 | url=http://www.philly.com/philly/news/20090626_Why_Philadelphia_hoagies_have_gone_to_seed.html | access-date=July 3, 2015}}</ref> <ref name="Trotman 2015">{{cite web | last=Trotman | first=Jim | title=In quest of the perfect Po'boy, a sandwich rich in history | website=The Outer Banks Voice | date=March 16, 2015 | url=http://outerbanksvoice.com/2015/03/16/in-quest-of-the-perfect-poboy-a-sandwich-rich-in-history/ | access-date=July 3, 2015}}</ref>
</references>
==Further reading== * {{cite web | last=Keefe | first=Collin | title=Hoagie Roll Maker D'Ambrosio's Loss Is Wawa and Amoroso's Gain | website=Grub Street | date=January 18, 2013 | url=http://www.grubstreet.com/2013/01/d-ambrosio-bakery-cloed-wawa-putting-amoroso-in-every-store.html | access-date=July 3, 2015}} * {{cite web | author=Russo, Susan | title=The Hoagie vs. the Cheesesteak | website=Quirk Books | date=June 18, 2013 | url=http://www.quirkbooks.com/post/hoagie-vs-cheesesteak | access-date=July 3, 2015}}
==External links== * Stradley, Linda (2004). [http://whatscookingamerica.net/History/HoagieSubmarinePoBoy.htm History of Hoagies, Submarine Sandwiches, Po' Boys Sandwiches, Dagwood Sandwiches, & Italian Sandwiches]. Whatscookingamerica.net. Category:Breads