Philly Hoagie
A hoagie from Philly is not just a "sub"! The key is thinking of it as antipasto on a roll--with oil & vinegar, and oregano or Italian herb seasoning, like salad dressing--not mayo. Of course, the other key is excellent bread...a real Italian roll, chewy inside and crisp outside. For a vegetarian version, omit the meat and make a cheese hoagie, using Provolone, Swiss and Cheddar or any other sliced cheese. I ate lots of those in college in Philadelphia.