It's called a hoagie, not a hero!

...but hero is fair terminology for these more global sandwiches, I guess.
My stomach is growling....

The New York Times > Dining & Wine > Lo, a New Age of Heroes: "After writing about cold heroes last fall, I intended to limit my treatment of the hot version to the more familiar and beloved hot Italian-American heroes. But citywide wanderings over the last three months have convinced me that two other sandwiches are ready to take their rightful places in the New York hot heroes pantheon. Already on the rise as part of the New York food scene is the Vietnamese banh mi — a toasted baguette filled with pork, pickled vegetables, fresh coriander and mayonnaise. Restaurants here add things like grilled shrimp and grilled mushrooms.

Not so well known outside their communities, Dominican and Puerto Rican establishments in all five boroughs serve a roast chicken hero, complete with dark meat and skin stripped off the bone, yielding a winning combination of salty and sweet, crispy and tender.

A lechonería is an eating place specializing in pork in many forms, and terrific heroes and hot plates at the brightly lighted Sandy's Lechonería in East Harlem attract everyone in the neighborhood, including construction workers, business executives and the teachers in nearby schools. When you order a roast pork sandwich, the sandwich makers cut the meat freshly off a roasted leg of pork and place it in a crisp hero bread. Once the bread is heated with the pork in it, they take it from the sandwich press and add lettuce, tomato and mayonnaise, as requested. Consider it a succulent cousin of the Cuban sandwich.

They make chicken sandwiches the same way, stripping the dark meat from a quarter roast chicken on the big cutting boards that line the front of the restaurant. When you order a pork chop hero at Sandy's, they fry a fairly thick chop in the kitchen in back before sending it up front to be cut into the sandwich. In a particularly carnivorous touch, they put the bone on top of the sandwich, which means you can gnaw the rest of the meat off it."