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.