re: Debate over whether a sandwich is a "po boy" or a hoagie

1--a poboy isn't ever made on a baguette. It's made on NOLA style French bread, a loftier, softer loaf than a baguette....said french bread properly has a thin, shattering crust and is never tough or chewy. A baguette is long and skinny, with a firm to chewy crust. See Breads on Oak or Bellegarde for a proper baguette.....Leidenheimers or Binders for NOLA french bread.
2-it isn't a poboy if the bread is wrong. Those Jimmy Johns things are subs, not Poboys. Ditto for the fried oyster loaf at Casamentos: a most excellent sandwich, but it's on a pan loaf/Pullman bread. So it's not a poboy.

The regional names for overstuffed sandwiches are varied, but those names cover a wide range of subtle differences. They're not all the same thing....and when you add in the cheapest-possible-ingredient national chains, you skip over some awesome American food culture rooted in regional ethnic history. Stop eating chain store sandwiches and patronize your local independent places......