A wrap sandwich incorporates standard sandwich ingredients in a tortilla. Photo by Cloud Food | IST.

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September 2009
Last Updated March 2012

Product Reviews / Main Nibbles / Bread Products

Sandwich Types Glossary

Page 3: Types Of Sandwiches H ~ L

This is Page 3 of a five-page glossary of sandwich types, including terms such as hero and hoagie. Click on the black links below to visit other pages. Also see our Bread Glossary and many other food glossaries.

HAMBURGER SANDWICH America’s most popular food is actually a sandwich: a beef patty on a roll. It was originally known as a hamburger sandwich; the second word was dropped early on. See American sandwich. And read the history of the hamburger. HEALTHY SANDWICH While bread itself is a high-carbohydrate, high-calorie food, a “healthier” sandwich can be made by using thin-sliced, whole grain bread; a fat-free spread, such as a mustard instead of mayonnaise; high-fiber, fruit or vegetable fillings (lettuce, tomato, apple slices) and lower-fat, lower-salt ingredients—turkey instead of ham, for example.

Yes, a burger is a sandwich. Photo courtesy Built Burger, a NIBBLE Top Pick Of The Week.

HERO The New York term for the sandwich also called the grinder, hoagie, po’ boy, torpedo, submarine, zeppelin and other names, depending on region. See hoagie, below. The term “hero” originated in the late 19th century when the sandwich was created to serve Italian laborers, who wanted the convenient lunch they had enjoyed in Italy.

Tuna hero. Photo by Daniel Duchon | SXC.

The name is credited to New York Herald Tribune food writer Clementine Paddleford, who wrote (in the 1930s) that “you needed to be a hero to finish the gigantic Italian sandwich.” The sandwich, on an oblong roll, had Italian cold cuts, cheese, seasonings, oil and vinegar. Varieties evolved to include the meatball hero, eggplant parmigiana and chicken parmigiana heroes. Basically, anything served on an oblong roll is a hero.

HOAGIE Originating in the Philadelphia area and known elsewhere by other names (see hero, above), the hoagie layers a variety of cold lunch meats and cheeses on a long roll—often Italian or French bread—garnished with sweet and/or hot peppers, lettuce, tomatoes, onions, oregano and a vinegar and olive oil dressing. While there are several explanations for the term “hoagie,” one of the prevailing ones is that it was introduced by Italian Americans working at the shipyard known as Hog Island, in southwest Philadelphia, during World War II. It became known as the “Hog Island sandwich,” which evolved to “hoagie.” In Europe, this type of sandwich is known as a baguette or a ciabatta, after the type of bread used. See also hero and submarine.

Hoagie sandwich. Photo courtesy of  Wikimedia Commons.

HORSESHOE SANDWICH
Instead of a burger with a side of fries, this open-face sandwich puts a burger on a slice of toast and tops it with a cheese sauce and serves it with fries; corned beef, ham, deep fried pork tenderloin, grilled or fried chicken breast or fried fish filets can be substituted for the burger, but a great cheese sauce is deemed essential. There is a smaller “ponyshoe” version and “breakfast horseshoe” made of eggs and hash brown potatoes. Although the sandwich was invented in Springfield, Illinois in 1928 of universally popular ingredients, it has not spread outside the region.

HOT BROWN SANDWICH
A hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, this hot, open-faced sandwich is made with turkey and bacon, covered in Mornay sauce (a Béchamel sauce blended with shredded or grated cheese Gruyère and Parmesan cheese) and baked or broiled until brown. Other ingredients, such as ham or avocado, can be substituted for the turkey.

HOT DOG Like the familiar hamburger, a hot dog is also a sandwich: It’s meat on a roll. The hot dog was invented in the U.S. in 1871 when an enterprising sausage vendor in Coney Island thought to put the sausage on a roll. See the history of the hot dog.

A hot dog—meat on a bun—is a sandwich. Photo courtesy of SXC.

HOT SANDWICH
Hot sandwiches as a category grew with the luncheonettes of the 1920s and 1930s. Warm meat, generally roast beef or turkey, could be carved onto a sandwich and served with lots of hot gravy and mashed potatoes.

ITALIAN BEEF SANDWICH
A sandwich popular in Chicago: thin slices of beef that has been roasted in broth with garlic, oregano and spices, served on crusty Italian bread. It can be topped with sautéed green bell peppers or hot giardiniera (a mix of carrots, cauliflower, celery, olives, olive oil, serrano chiles and spices).

ITALIAN SANDWICH
There are two definitions for Italian sandwich, both concepts brought from Italy. The first is the hero sandwich, on an oblong roll. The second is the panino, on a round roll, often grilled. See panini and panini recipes.

KITCHEN SINK OMELET
The Denver omelet with tomatoes and cheese, topped with green chili or sausage gravy, as served at the Durango Diner in Durango, Colorado.

LOBSTER ROLL Popular in New England, where there is plenty of local lobster, a lobster roll typically contains lobster salad—the cooked meat of a lobster tossed with mayonnaise, diced celery and scallions—served on a grilled frankfurter-type roll with the opening on the side rather than at the top. Some recipes use clarified butter or drawn butter in addition to, or instead of, mayonnaise.

Lobster roll available from DeanandDeluca.com.

Continue To Page 4: Sandwich Types M ~ P

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