Whatever you call them—hoagies, subs, heroes or grinders—you can certainly agree that these sandwiches are delicious. Try one of these recipes when you feel like eating with your hands.
Food & Wine
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Herb-Roasted Pork Subs with Garlicky Spinach
To create this outstanding sandwich, pork shoulder gets rubbed with an herb-and-garlic mixture and then slow-roasts for hours. The meat gets piled high with pickled peppers and spinach sautéed with garlic. One key to the sandwich is to slice the pork very thinly; to do so, be sure the pork is very cold and use a deli slicer or a thin, sharp knife.
Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
To grill perfect sausages every time, chef Tim Wiechmann of Cambridge, Massachusetts's Playska uses a method that requires both charring and poaching your sausages on the grill so that they're crispy and super-juicy.
Each sandwich has tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although the recipe calls for making your own chunky tomato sauce, it's fine to substitute six cups of jarred sauce.