Hoagie vs. Sub: What’s the Difference?
Updated: Mar. 30, 2023
It's hard to resist a mile-high sandwich. But what you call it depends mostly on where you're from!
What do you call a long sandwich that contains meat, cheese, condiments, lettuce and other toppings? It really depends on where you grew up. I’ve always called them “subs,” but my parents called them “heroes” or “wedges.” My cousins used the term “hoagies” or “grinders.” You might find yourself wondering whether or not there’s even a difference.
What’s the Difference Between a Hoagie and a Sub?
Though their names are often interchangeable, there actually is a bit of a difference between a hoagie and a sub. A hoagie uses a harder bread and is usually served cold whereas a sub uses a softer one and can be served toasted or cold. A sub’s bread is also fully cut through and a hoagie’s bread is only split.
The main difference you’ll find, though, is the contents inside! Since a hoagie comes from an Italian origin, the contents of this sandwich usually consist of Italian meats and cheeses. On the other hand, subs are normally served with whatever ingredients your heart desires.
Different Names for Sub Sandwiches
Before chain restaurants, each region named their sandwich however they pleased. Over time, the sub (short for “submarine sandwich”) became the most commonly used.
It’s really as simple as that. In some places, subs have kept a regional moniker, so don’t be surprised if you hear one of these names:
- Grinder: New England
- Torpedo: Northeast U.S.
- Italian sandwich: Maine
- Spuckie: Boston, MA
- Hoagie: Philadelphia, PA
- Zeppelin: Pennsylvania
- Hero: New York
- Wedge: Yonkers, NY
- Bomber: Buffalo, NY
- Blimpie: New Jersey
- Po’ Boy: New Orleans, LA
It’s all the same sandwich, so long as it’s served up on a split roll. (The legendary Dagwood counts, too.) You’ll even find some regional best sandwiches served on split rolls, like a Philly cheesesteak in Philadelphia, oyster po’ boys in New Orleans, lobster rolls in Maine and Italian beef in Chicago.
In the end, it doesn’t really matter what you call ’em. Just grab a long, split roll and pile it high with meat, condiments and vegetables—and you can call it whatever you like!
Make One of Our Favorite Subs
Italian Sausage HoagiesIn southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we often substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. —Craig Wachs, Racine, Wisconsin
Air-Fryer Shrimp Po’BoysMy husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. —Marla Clark, Albuquerque, New Mexico
Italian Beef HoagiesYou'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. —Lori Piatt, Danville, Illinois. Learn to make this TikTok viral Italian grinder sandwich.
Cheesy Chicken SubsI've been part of the Food Services staff at Appalachian State University for 33 years. One summer we created this flavorful sandwich that combines seasoned grilled chicken, Swiss cheese and sauteed mushrooms and onions. Thousands of students have enjoyed this wonderful sub since then. —Jane Hollar, Vilas, North Carolina
Balsamic Beef HoagiesAll my boys (big and small) like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use leftovers in quesadillas, on pizza or with rice. You can find more family-friendly recipes at my blog, theseasonedmom.com. —Blair Lonergan, Rochelle, Virginia
State Fair SubsMy college roommate and I first ate these meaty sandwiches at the Iowa State Fair. After a little experimenting, we re-created the recipe. We ate the subs often because they were fast to fix between classes and didn't break our next-to-nothing grocery budget. —Christi Ross, Mill Creek, Oklahoma
Sausage Pepper SandwichesPeppers and onions add fresh flavor to this sausage filling for sandwiches. It's simple to assemble, and it's always gobbled up quickly. —Suzette Gessel, Albuquerque, New Mexico
Bacon-Turkey SubsOn balmy fall days, this sweet and smoky sandwich is a big treat. When it gets colder, we pull out our countertop grill to make melts. Just switch to pita bread. —Rachel Bindulski, Corolla, NC
Polynesian Pulled ChickenI love the aroma of pork as it cooks but don't eat pork, so I make a pulled chicken with coconut and pineapple for a Polynesian twist. —Becky Walch, Manteca, California
Slow-Cooker Italian Beef SandwichesI have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. —Kira Vosk, Milwaukee, Wisconsin
Turkey-Jalapeno SandwichesWhen a turkey sandwich meets modern Thai, it’s a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty. —Stacy Mullens, Gresham, Oregon
Mushroom Pastrami HoagiesMy husband is a firefighter, so I make easy meals I can deliver to him. He likes pastrami, but ham or roast beef also work for hoagies. —Deanna Eads, Kingman, AZ
Tex-Mex Cheesesteak SandwichesWe adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas
Tex-Mex Cheesesteak SandwichesWe adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas
Originally Published: December 06, 2018
