Hint: It involves (gasp!) mayonnaise!
Story Date: 7/24/2019
Publisher: Philadelphia Magazine
Author: Alex Tewfik
Matthew Cahn, owner of Middle Child and creator of the So Long Sal, Philly’s best Italian hoagie, shares how to make the classic sandwich. Cahn uses a seeded hoagie roll from Sarcone’s that’s warmed slightly. It gets smeared with a house-made spicy lemon-artichoke spread and kicked-up Duke’s mayo. “We’re not scared of mayo. Most classic hoagie shops in Philly think mayo is a sin, but we take a lot of the classic elements — peppers, Italian herbs, olive oil and balsamic vinaigrette — and blend them into a mayo so it tastes like a classic hoagie should, but with more creamy, fatty notes.”
Place Category: Food & Drink
Story Category: Top/Best/Coolest Lists