Unbreaded

Lee’s Jewish Hoagie: Because The Temple Owls Are In The Tournament

The Jewish Hoagie at Lee’s Hoagie House was *the* iconic sandwich for me in the 80s and early 90s, having cut my teeth at both the Lee’s Cheltenham and Lee’s Abington locations.  It was the sandwich of choice for game time: Eagles games, Temple games, Phillies games at the Vet – or specifically, the Vet parking lot by the pole with the Eagle 106 bumper sticker.

But could it stand up to the memory, now 15 years later?

The bread was still a knock-out.  A light and pillowy D’Ambrosio’s hoagie roll offers a soft but firm grip and absorbed the vinegary mustard and hot pepper spread with each chew.  The meats – turkey, corned beef, salami and roast beef – sing together like a choir in your mouth.  The turkey hits the high note, the soft corned beef adds the harmony, the salami is the star tenor, and the roast beef keeps the rhythm.  With clean shredded lettuce and juicy sliced tomato (no cheese), the Jewish hoagie has a spicy twang and chewy sweet richness that satisfies, and evokes fond recollections of Randall Cunningham, Mark Macon and John Kruk.

But if there was one kvetch, it was the short stack of meat.  It may be a recession, but there’s just no call for skimping on the meat.

Lee’s Hoagie House