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Product Highlight: Martin’s Hoagie Rolls

April 30, 2018
5 min. read


About Martin’s Hoagie Rolls

Did you know that Martin’s makes Hoagie Rolls? Most people are familiar with our potato rolls, but we also have three “white bread” products: Hoagie Rolls, sesame-seeded Big Marty’s, and Old-Fashioned Real Butter Bread.

Our Hoagie Rolls are traditional Italian-style white sub rolls about eight inches in length. Their soft yet stable structure holds up to even the heaviest pile of fillings, making them perfect for Italian cold-cuts, meatball subs, cheesesteaks, sausages, and much more!

We chose to call them “Hoagie Rolls” (being from central Pennsylvania and all), but you can feel free to use them for whatever type of sub-shaped sandwich you prefer!

Fun Fact: Martin’s Hoagie Rolls have been part of our product line for over 40 years. Martin’s also used to produce a sesame-seeded version as well!

More Facts about Martin’s Hoagie Rolls:

  • Made with high-quality ingredients including unbleached wheat flour, real milk, yeast, and sugar.
  • No High Fructose Corn Syrup
  • No Artificial Dyes
  • No Azodicarbonamide (ADA)
  • No Trans Fats
  • Non-GMO
  • Kosher classification of “K Dairy”
  • Contains B Vitamins and Calcium

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Subs, Hoagies, Heroes…?

It’s quite interesting to see how various regions of the United States differ from one another, even neighboring communities just miles apart. Every town, city, and state in this country has its own unique culture and traditions, especially when it comes to food. Think of regional specialties like Chicago’s deep dish pizza or Philly cheesesteaks—these icons are part of what makes the country so diverse.

The same rationale applies to naming conventions, even among (seemingly) identical categories of everyday objects, like food dishes. If you grew up in the United States, you’re undoubtedly aware that not all Americans talk the same, and you can likely guess where someone is from by their accent and manner of speech.

Perhaps it is this fascination with regional dialects that encourages researchers like those from the University of Cambridge and New York Times to conduct surveys and build maps illustrating these speaking trends. You can take a version of one such survey here:

One of the questions on this survey is “What do you call the long sandwich that contains cold cuts, lettuce and so on?” The term people use for such a sandwich may be one of the most widely debated topics regarding food. It is difficult to think of another such food that has as many varied names.

Cambridge Survey Map - Long SandwichImage from The Cambridge Online Survey of World Englishes

The question is not so much an argument as it is a glimpse into the particular tendencies of each region. For some, the term they use is a catch-all for every type of sandwich; for others, one term might denote hot sandwiches and another cold; and still others may use three or more terms for specific variations.

Which term or terms do you use to describe such a sandwich? Take a look below to learn where each originated.


Short for “submarine sandwich,” this term describes the long, oval shape of the sandwich and is the most commonly used term for such a sandwich. It is used universally to describe both hot and cold sandwiches.


This term is generally acknowledged by most people, but used most commonly in the area surrounding Philadelphia and Southern New Jersey. It is often used to describe cold sandwich fillings such as Italian cold cuts, but sometimes used for hot sandwiches as well. According to one tradition, the name is derived from the area of Philadelphia called “Hog Island.”


Used predominately in New York City, this hyper-regional term was most likely coined by a newspaper columnist who wrote that the sandwich was so big, “you had to be a hero to eat it.” Heroes can versatilely refer to either hot or cold sandwiches.


Primarily found in the New England region, the favorite origin for this this term is that these sandwiches were difficult to bite through due to their size. “Grinder” most commonly refers to hot sandwiches, but is also occasionally used for cold sandwiches as well.


Didn’t include your favorite term? Maybe you call this type of sandwich a “Po-Boy,” “Wedge,” “Spuckie” or something else…

Call it whatever you like, but we think long sandwiches piled high with any variety of toppings—from cold cuts, to meatballs, to steak and cheese—are delicious!

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Featured Recipes:

In honor of National Hoagie Day on May 5th, here are two creative sandwich recipes using Martin’s Hoagie Rolls. Give them a try to pay homage to the greater Philadelphia area (and Martin’s nearby hometown of Chambersburg)—or celebrate your own hometown by making one of the sub, grinder, or hero recipe variations below!

Hoagie Breakfast Boats

Hoagie Breakfast Boats

We love the idea of hoagies for breakfast! This unique take on a breakfast sandwich uses Martin’s Hoagie Rolls as “boats” by hollowing out the top of the rolls then stuffing them full of scrambled eggs, bacon, mushrooms, green onions, and shredded cheddar cheese and baking ‘til melty and toasted.


Cheesy Taco Hoagies

Cheesy Taco Hoagies

Seeing as May 5th is also Cinco de Mayo, we thought it’d be fun to create a hoagie recipe with some Mexican flair. These hoagies are packed full of flavor with fillings like taco-seasoned ground beef, garlic, onions, black beans, corn, cilantro, and Mexican cheese blend!

See how to make this recipe at:

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More Hoagie Recipes:

Honey Garlic Chicken Hoagies
Whether you’re making subs, hoagies, heroes, or grinders, Martin’s Hoagie Rolls are the perfect roll—soft enough to sink your teeth into and large enough to hold all your favorite cold cuts or accompaniments. Hoagie Rolls are even great cut up for use as crostini or in other appetizers.

Check out all the different ways you can enjoy Martin’s Hoagie Rolls or visit our recipes archive for more delicious inspiration!

  1. Classic Philly Cheesesteak
  2. Honey Garlic Chicken Hoagies
  3. Italian Style Hoagie with Submarine Dressing
  4. Balsamic Steak Sandwiches
  5. Sausage Hoagie with Peppers and Onions
  6. Italian Beef Sandwiches
  7. Spinach Artichoke Dip with Assorted Crostini
  8. Slow Cooker Pizza Dip
  9. Cheesy Garlic Bread Strips
  10. French Bread Pizza
  11. Eggplant Parmesan Sandwiches
  12. Grilled Vegetable Panini
  13. Churrasco Sandwich with Chimichurri
  14. Mini Bocadillo Bites
  15. Grilled Asparagus Subs
  16. Chicken Parmesan Hoagie
  17. Spaghetti Boats on Garlic Bread
  18. Meatball Sub
  19. French Dip
  20. Zucchini Grinders
  21. Italian Sausage Sub
  22. Espresso Rubbed Brisket Sandwich
  23. Prosciutto Brie Apple Butter Crostini
  24. Savory Cheesy Bread
  25. Cuban Reuben


Learn more at:



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