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Old 02-02-2018, 03:23 PM   #11
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Giggler, thanks for inspiring me to make some of these, for the guys lunches. The vegetables and meat sliced up in an 8 oz microwave deli container, with a bun separate, to assemble at work. I didn't have italian sausage but I used a bratwurst w/cheese. Yum.
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Old 02-02-2018, 04:03 PM   #12
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Quote:
Originally Posted by jennyema View Post
They use "grinder" occasionally here but never "hoagie."

Once in awhile you'll hear them called a "spuckie"

Aren't grinder and spuckie more Rhode Island terms?
Around Philly, including South Jersey, people call them hoagies. Around NYC, including North Jersey, people call them subs.

By the way BT, when you live in Texas, and want a hoagie/sub/whatever, you have to use substitutions when it comes to the bread. You can't get hoagie/sub/whatever rolls that are just like what you can get up there.

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Old 02-02-2018, 04:51 PM   #13
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Quote:
Originally Posted by caseydog View Post
Around Philly, including South Jersey, people call them hoagies. Around NYC, including North Jersey, people call them subs.

By the way BT, when you live in Texas, and want a hoagie/sub/whatever, you have to use substitutions when it comes to the bread. You can't get hoagie/sub/whatever rolls that are just like what you can get up there.

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As mentioned, out here you can find Bollilo Roles that work great. Add Torta to the list of great sandwiches on a roll.
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Old 02-02-2018, 04:54 PM   #14
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Hmmm...this caused me to think a bit. Here out west, I hear them most often called 'subs'. But in the bread aisle at Albertsons, they're called 'hoagie' rolls.

Anyhow, like Beth said...I'm inspired by this thread and have sliced bells and onions sautéing, took some Brats and "French/Hoagie/whatever" rolls out of the freezer, and that's what's for dinner.

Thanks, Eric!
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