Order Up! Here Are The WMGK Jocks’ Favorite Hoagies

Everyone has a hoagie preference, even the WMGK jocks! We compiled a list of their favorite hoagies.

Hoagies are a staple of this area's cuisine. In fact, we could even consider them to be a food group on the food pyramid. That's how vital they are to Philadelphians. And those around the Delaware Valley.

The term "hoagie" originated in the Philadelphia area. In 1953, it was reported that people working at the World War I–era shipyard known as Hog Island, where emergency shipping was produced for the war effort, introduced the sandwich by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the "Hog Island" sandwich; shortened to "Hoggies", then "hoagie".

There's a different explanation saying the sandwich was created by early-twentieth-century street vendors called "hokey-pokey men", who sold antipasto salad, meats, cookies, and buns with a cut in them.

To us, it doesn't matter where they came from exactly. We just know we love 'em!

With our Hometown Hoagie bracket making its rounds, the iconic sandwich has been all we can talk about in the studio. It's actually making all of us SUPER hungry. So when we asked the jocks for their hoagie orders, they were chomping at the bit to answer.

We wanted their ultimate hoagie. Their go-to any time they just NEED a hoagie in their lives. The one they dream about at night, or rather, keeps them up because they get hungry just thinking about it. Everyone has that hoagie order that they can't get out of their head.

This question also sparked an interesting debate about a certain condiment that should or should not go on a hoagie. The whole conversation made me insanely hungry. So before I get too ravenous for a delicious deli sandwich on a seeded roll...

Matt gets an Italian hoagie, add sweet peppers, oil, vinegar, salt, and oregano. He's a man of culture.

Regularly, Eric orders a "Sharp Italian." It's like a regular Italian hoagie, with the substitution of sharp provolone rather than boring old regular provolone. When he goes to the beach, though, he stops at Wawa to grab a Shorti Turkey hoagie.

Andre's order: "It's got to be a mixed cheese hoagie (pepper jack & provolone) with mayo (no oil, sorry haters) lettuce, tomato, onion, the hottest peppers they have, and spinach.  Little salt, pepper and oregano and, BOOM.  My ultimate hoagie."

Tony so eloquently replied: "My favorite is the Classic 'neighborhood' Italian…Genoa Salami, Capicola, Hot Calabrese Soppressata, Cotechino, Provolone Cheese, fresh jersey tomato with Olive Oil and splash of Vinegar and Oregano on Sarcone’s bread. And most importantly, pay attention…there isn’t a mayo jar within 1 mile. True Italian hoagies NEVER NEVER NEVER have mayo so accept no phonies or BS."

Paul also likes it pretty simple. Just a classic Italian hoagie with oil.

Click above to vote for your favorite mom and pop hoagie shop!