BEST HOAGIE Dallas 2013 - Carbone's
It's hard to understand, if you haven't spent sufficient time (it doesn't take much) in Pennsylvania or New Jersey. The hoagie is more than a sandwich; it's a way of life. And once you've learned to love the hoag, its absence will cause a persistent and dull ache for the rest of your life. You'll miss things like shredded lettuce and high-quality cold cuts stuffed into a soft but chewy roll, and white butcher paper stained with oil and vinegar. Carbone's won't completely satiate your longing, but their Italian combo is very good methadone. They get their chewy bread from Padre Vecchio, a bakery out in Arlington, and they stuff it with some of the best cold cuts you can buy. The sopressata and hot coppa are from Molinari, a San Francisco company that's been hanging salamis since 1896, and the mortadella is made right behind the counter. You might as well be in Philly.