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Need help reproducing a Lee's Cheltenham Hoagie in Canada

looz | Jan 11, 201208:02 PM

It's my mom's birthday in a couple of weeks, and I'm throwing her a surprise party with hors d'oeuvres inspired by the various places she's traveled in the past few years. Philadelphia's on the list, and it's a special one - it's also her home town. The food I've decided to replicate (in miniature) is one of her favorite foods of all time - a Lee's Cheltenham hoagie. I'd like to enlist the help of some Philadelphia natives to make it as close to authentic as possible!

According to the Lee's menu, a Cheltenham is a Lee's Special with some added ingredients. From the menu:

All of our Hoagies include Lettuce, Tomatoes, Provolone Cheese,
Seasonings and your Choice of Our Famous Oil, Mayonnaise, Onions and Hot Peppers.

Lee’s Special: Bologna, Beef Salami, Ham, Cooked Salami

Lee’s Cheltenham: A Lee’s Special PLUS Ham, Capocollo, American & Provolone

I have a few questions about this, and hopefully you guys can help me out!

- What makes the oil famous? Is it a special seasoned oil? Olive oil?

- What kind of bread do I use? These are going to be made in miniature, but I don't think mini hotdog buns will cut it.

- Why is ham listed twice? Some other hoagies have "Pepper Ham" on them. Do you think that's what they mean? And if so, what's pepper ham?

- Is there a specific salami I should get for the "Cooked Salami"?

- What can I use for American cheese? I know what it looks like, but the closest thing I've ever seen here in Canada is Kraft singles. If I can find the white ones, will that work? How is American cheese usually sold to the general public?

- Any idea what "Seasonings" they use?

I know this is a long post. Thank you very much in advance! You're going to help make someone's birthday really special.

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