A hoagie – or what others may know as a submarine, grinder, hero or torpedo – is a sandwich that is said to have been invented in Philadelphia. It is believed that the term “hoagie” came from the Italian-American workers who ate these meat and cheese sandwiches while working on a WWI shipyard island called Hog Island – hence, “hoagie.”
Where ever the term “hoagie” came from, we know it today as a sandwich that is often made using an Italian or French roll and is filled with your choice of meats, cheeses, seasonings and sauces. There are many types of hoagies, the most popular being the classic hoagie. The classic hoagie, or hoagie with the works, is built-to-order and is filled with a variety of Italian meats – ham, prosciutto, salami – usually provolone cheese and lettuce, tomatoes, onions and topped off with an oregano-vinegar dressing. Other popular types of hoagies include: roast beef, pastrami, turkey, chicken, tuna or chicken salad.
But, if you wanted to step out of the classic hoagie box, you can try others like: vegetarian, pizza, crab cake, BLT and even a grilled pork French dipped hoagie.
Grilled Pork French Dip Hoagie
For Dipping Sauce:
- 1 tablespoon of olive oil
- 1/2 cup of onions – chopped
- 1/2 cup of celery – chopped
- 1/2 cup of carrots – chopped
- 1 tablespoon of tomato paste
- 2 cups of chicken broth
- 2 cups of beef broth
- 1 bay leaf – fresh or dried
- 2 1/2 pounds of boneless pork tenderloin
- 1 tablespoon of kosher salt
- 2 teaspoons of fresh ground black pepper
- 2 teaspoons of garlic powder
- Provolone cheese slices; two slices per sandwich
- Hoagie rolls – Italian or French rolls; one per sandwich
To make the dipping sauce (or au jus) for your sandwich, saute in a saucepan the onions, celery and carrots in a tablespoon of olive oil over medium-high heat. They should be slightly soft – around five minutes. Next, stir in the tomato paste, chicken and beef broth and bay leaf – bring to a boil. Reduce heat to medium and let simmer for about 15 minutes. Strain the mixture and season with salt and pepper – keep warm by placing back in the saucepan with a lid.
To make your pork tenderloin, well tender, combine the salt, pepper and garlic in a small bowl and rub onto the meat. Wrap the pork tenderloin in foil and grill either outside or on your stove top for around 10 minutes. Remove and let rest for around 10 minutes. Take your French rolls (hoagie rolls) and toast them on the grill for a minute or two until crispy. Slice the pork tenderloin very thin and dip in your au jus dipping sauce, add to your hoagie rolls with a two slices of provolone cheese on each sandwich. For an extra kick of flavor add hot peppers.