The hoagie, with its complex layers of ingredients and permutations, is, according to Philadelphia Inquirer food critic Craig LaBan, “the city on a roll.”
LaBan has named two Delaware County shops that have raised hoagie-making to an art.
A Cut Above Deli in Newtown Square adds an extra pop with pepper shooters stuffed with provolone and prosciutto to its Old Italian sandwich.
A Cut Above, open since 1995, is owned by Michael and Traci Carneglia, who originally came from South Philadelphia and South Jersey.
The Cut Above Italian hoagie uses imported meats. A favorite is the hot beef hoagie, cut by Michael, a former butcher, from prime roast beef, then dunked into a rich gravy.
Ro-Lynn Delicatessen in Brookhaven was founded in 1965 by the Carmolino family before it was bought by Dave Avicolli and Steve Yancey in 1988.
This sandwich shrine also uses imported meats and seeded rolls, taking no shortcuts.
House-dried and grated bread crumbs raise the standard of their juicy yet crisp cutlets, made all the better with broccoli rabe, roasted peppers, and provolone.
Ro-Lynn’s signature sandwich, the Godfather, features authentic Parma prosciutto, fresh roasted peppers, and a seeded roll topped with extra-virgin olive oil.
See the entire list of recommended hoagies from the Philadelphia region in The Philadelphia Inquirer.
