It's hard to resist a mile-high sandwich. But what you call it depends mostly on where you're from!
Hoagie vs. Sub: What’s the Difference?
Updated on Sep. 30, 2024
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
Contest-Winning Bavarian Meatball HoagiesWhen my husband is not manning the grill, I count on my slow cooker. These meatballs are a guaranteed crowd-pleaser when I serve them as a party appetizer or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia
Pulled Pork SandwichesLet the slow cooker do the work for you and enjoy these tangy, tasty pulled pork sandwiches with minimal hands-on effort required.
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.
Chicken SubHot, cheesy and delicious, chicken sub sandwiches are fast and easy thanks to a key shortcut ingredient and quick-cooking vegetables.
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
Italian Sausage SandwichFor a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
Sausage and Peppers SandwichThese sausage and pepper sandwiches are sweet and savory and they're finished with a layer of molten provolone to make it even more decadent.
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
Slow-Cooker Meatball SandwichesOur approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load them into hoagie buns, and top them with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
Shredded Buffalo Chicken SandwichesThis buffalo chicken sandwich recipe takes all of the spicy, tangy and saucy goodness of your favorite wing appetizer and turns it into a healthy main dish. These shredded Buffalo chicken sandwiches are perfect for an easy weeknight dinner or when having a group over to watch the big game.
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
Garlic Bread Tuna MeltsThere's something extra comforting about a tuna melt on a chilly day. Take it up a few notches with garlic, cheese and tomatoes. —Aimee Bachmann, Bellevue, Washington
Italian Beef SandwichesWith only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah
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
Philly CheesesteakIf you can’t make it to Philadelphia any time soon, this Philly cheesesteak recipe will satisfy your craving for the city's signature sandwich. Our version comes from the family of the man who invented cheesesteaks, so it's safe to say you’re in pretty good hands.
Meatball SubOur meatball sub recipe features homemade meatballs that stay moist and tender, thanks to the flavorful combination of ground beef, Italian sausage and Parmesan cheese. Grab a few napkins because these saucy, slow-cooked meatballs make the juiciest sandwiches.
Philly CheesesteakIf you can’t make it to Philadelphia any time soon, this Philly cheesesteak recipe will satisfy your craving for the city's signature sandwich. Our version comes from the family of the man who invented cheesesteaks, so it's safe to say you’re in pretty good hands.
Slow-Cooker French Dip SandwichesThese slow-cooker French dip sandwiches make a standout addition to any buffet line. Make sure to have plenty of small cups of broth for everyone to grab. Dipping perfection! —Holly Neuharth, Mesa, Arizona
Philly Cheese SandwichesI'm a big fan of cheesesteaks, and in this throw-together recipe my slow cooker does all the work. It's a win-win. —Christina Addison, Blanchester, Ohio
Chicago-Style Beef RollsI have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze any extras and save for another meal! —Trisha Kruse, Eagle, Idaho
Shrimp Po’Boys with Pineapple SlawThis twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia
