Sub vs Hoagie vs Grinder: What Americans Call a Long Sandwich
It is one sandwich — meat, cheese, and fixings on a long roll — but ask for it by name and the word changes every few hundred miles. Most of the country says "sub," short for submarine. But Philadelphia insists on "hoagie," New England toasts a "grinder," New York hands you a "hero," and New Orleans dresses a "po’boy." A handful of cities go even further. Few foods map American regional speech as neatly as this one does.
Sub
National defaultShort for "submarine sandwich," named for its shape. The neutral, nationwide term — and the one the big chains made universal. If a region does not have its own word, it says "sub."
Most of the United States
Hoagie
PhiladelphiaPhiladelphia’s word, and practically the official sandwich of the city. The name likely traces to Hog Island shipyard workers ("hoggies") who ate them during World War I. Outside Philly and South Jersey, almost nobody says it.
Philadelphia, New Jersey
See the full entry for “hoagie” →Grinder
New EnglandThe New England term, especially for a hot, toasted sub. One story credits Italian-American shops, where a sandwich-maker was a "grinder"; another points to the chew of the crusty roll. Either way, it is Southern New England’s word.
Connecticut, Massachusetts, Rhode Island
See the full entry for “grinder” →Hero
New York CityNew York’s name for the long sandwich, reportedly coined by a 1930s food writer who said you had to be a hero to finish one. Still the default in the five boroughs, even as "sub" creeps in.
New York City
Po’boy
New OrleansA New Orleans institution: fried shrimp, oyster, or roast beef on French bread, "dressed" with lettuce, tomato, pickles, and mayo. The name comes from "poor boy," after a 1929 streetcar strike when a shop fed striking workers cheap.
Louisiana, New Orleans
See the full entry for “po'boy” →WHY THE DIFFERENCE?
Why so many names? The long sandwich spread through Italian-American communities in the early 20th century, and each city’s shops named it locally before any national brand could standardize it. "Submarine" won as the generic because it described the shape and traveled well on chain menus, but the older regional names — hoagie, grinder, hero, po’boy — had already set into local speech and never left.
Honorable mentions: Boston’s Italian neighborhoods say "spuckie," Maine says "Italian sandwich," parts of Westchester County, New York say "wedge," and you will hear "zep," "bomber," and "blimpie" in scattered pockets. The big five, though, are sub, hoagie, grinder, hero, and po’boy.
FAQ
What is the difference between a sub, a hoagie, and a grinder?
They are mostly the same sandwich under different regional names. "Sub" is the national default, "hoagie" is the Philadelphia word, and "grinder" is the New England word — often specifically a hot, toasted one. Any real difference is local custom, not a strict recipe.
Why is it called a hoagie?
The most cited origin is Hog Island, a Philadelphia shipyard during World War I, where Italian workers ("hoggies") ate large sandwiches. "Hoggie" became "hoagie." It is now strongly tied to Philadelphia and South Jersey.
Is a grinder hot or cold?
In much of New England, "grinder" implies a hot, toasted sub, while a cold one might just be called a sub. Usage varies shop to shop, but the hot/toasted association is the common thread.
What do they call a sub in New Orleans?
A "po’boy" — traditionally on New Orleans French bread, filled with fried seafood or roast beef and "dressed" with lettuce, tomato, pickles, and mayo. The name comes from "poor boy."