This Delaware Hoagie Shop Is So Authentic, Locals Claim It Puts Philly To Shame
I used to think Philadelphia owned the hoagie throne until I stumbled into Ioannoni’s on a random Tuesday in New Castle, Delaware. The kind of place that smells like fresh bread and roasted pork before you even open the car door.
Since 2005, this family-run shop has been turning out sandwiches so good, people around here have stopped making the trip to Philly altogether.
Mike Ioannoni and his crew prove that Delaware can sling Italian specialty sandwiches just as well as the big-city legends, maybe even better.
First Bite, First Believer
Walking into Ioannoni’s during lunch rush is like stepping into controlled chaos. Knives thump against cutting boards, voices shout orders across the counter, and rolls crack under the weight of piled-high meats and toppings.
I took my first bite of an Italian hoagie and immediately understood the hype. The shop opened back in 2005, and it took maybe six months before locals started treating it like their personal sandwich sanctuary.
People drive from neighboring counties just to grab a roast pork or Italian sub here. That kind of loyalty does not happen by accident.
Where To Find It, When To Go
Punch 624 E. Basin Road into your GPS, and you will land right across from William Penn High School in New Castle. The location makes it easy to spot, especially if you follow the parade of cars pulling in around noon.
Ioannoni’s opens late morning and keeps serving until 7 p.m. Monday through Saturday, closing an hour earlier on Sundays at 6 p.m.
I learned the hard way that showing up at 6:55 on a Saturday means you might miss out on your favorite sandwich.
Plan ahead and arrive hungry.
A Delaware-Italian Story
Mike Ioannoni did not just open a sandwich shop. He built a bridge between his Italian roots and Delaware pride, using recipes handed down through his family for generations in New Castle.
Growing up in a tight Italian household meant food was everything, and Mike wanted to bring that same authenticity to his own place.
His goal was simple but bold: create a true Italian specialty sandwich shop that could go head-to-head with the Philly heavy hitters.
Spoiler alert, he succeeded. Locals now argue his sandwiches outshine the competition across state lines.
The Sandwich That Stuns: Roast Pork Supremo
Order the roast pork supremo and prepare to have your expectations shattered. Slow-roasted pork gets seasoned overnight, then cooked until the juices turn into a rich, savory gravy that seeps into every corner of the roll.
Sharp provolone adds a tangy bite, and the broccoli rabe brings a slightly bitter crunch that balances the richness perfectly. I always add the homemade long hots for a little tingle on the tongue.
This sandwich is the reason people keep coming back, and honestly, it is worth every bit of the hype.
Hoagies, Built The Right Way
Ioannoni’s takes hoagie construction seriously, listing them under Subs and Hoagies with meats sliced fresh every single day.
An Italian hoagie comes stacked with provolone, crisp lettuce, ripe tomatoes, onions, and a blend of seasonings that makes each bite sing.
Oil is standard on Italian and regular hoagies, but you can request mayo, pickles, or hot and sweet peppers if that is your thing. I tried adding pickles once and never looked back.
The freshness of the ingredients makes all the difference between a good hoagie and a great one.
Go Big Or Go Home
Large sandwiches at Ioannoni’s stretch 20 to 21 inches, which sounds ridiculous until you see one in person. Two or three of these giants can easily feed a hungry crew, and locals know it.
I have seen people haul trays of these monsters to Little League games, office parties, and beach weekends. Nobody complains about leftovers because, honestly, there rarely are any.
If you are feeding a group or just really, really hungry, going big is the only move that makes sense here.
Beyond Hoagies: Cutlets, Beef, And Cheesesteaks
Chicken cutlets get hand-cut and breaded every morning, then paired with rabe and sharp provolone or layered with roasted red peppers and fresh mozzarella.
Each cutlet is crispy on the outside, juicy on the inside, and big enough to cover the entire roll.
Roast beef gets carved to order, so you know it is fresh. Cheesesteaks start with rib-eye sliced in-house, and you can upgrade with Cooper Sharp or add long hots for extra kick.
These options prove that Ioannoni’s is not just a one-trick hoagie spot.
Why Locals Say It Puts Philly To Shame
Recognition keeps stacking up for Ioannoni’s, including multiple Best of Delaware honors. But the real proof is in the lines that stretch out the door most days, filled with regulars who swear by these sandwiches.
Around New Castle, fans argue that the hoagies and roast pork here hold their own against the legendary Philly spots, and some say they are even better. I have had sandwiches in both cities, and I can confirm the debate is real.
Ioannoni’s earns its reputation one perfectly built sandwich at a time.