Not only is today Cinco de Mayo but it’s also National Hoagie Day today! Woo!
Earlier this week, I had the chance to hop on a zoom with KLFY in Lafayette, LA to share some interesting facts.
The history of the hoagie begins with the birth of the submarine sandwich back in 1901. Dominic Conti, an Italian immigrant, owned a small grocery store in New Jersey where he sold Italian sandwiches made from a recipe he brought with him from home.
While the Italian long-roll sandwich was born elsewhere, the word hoagie is a Philadelphia creation. Hoagies are known by a variety of names, such as hero, torpedo, garibaldi, bomber, rocket, torta, poor boy, po’boy, grinder, Cuban sandwich, ‘musalatta,’ or Italian sandwich.
The difference between a sandwich and hoagie is the bread. While a sandwich might be made from two slices of bread, hoagies are typically made with long Italian or French bread rolls.
My favorite brand of hoagies is Raybern’s because they are easy and delicious and come in a variety of different blends. One of the most popular side dishes for a hoagie is a macaroni salad, enjoy this easy recipe!
- 16 ounce box macaroni noodles
- 1 cup shredded carrots
- 3 Tablespoons finely diced shallot (or sweet onion)
- 2 boiled eggs, diced
- 2 cups mayonnaise
- 1/3 cup whole milk
- 2 Tablespoons seasoned rice vinegar (or apple cider vinegar)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Boil macaroni according to box directions until al dente; about 9 minutes. Drain noodles, rinse under cold water until cool then put into a large bowl.
- Add in the shredded carrots, diced shallot and boiled eggs.
- In a separate bowl, whisk together mayonnaise, milk, vinegar, sugar, salt, black pepper and celery seed. Whisk together until sugar is completely dissolved, about 2 minutes.
- Pour over noodles and stir. Chill for at least an hour before serving.