But that’s part of Jimmy John’s goofy branding, and it works for them. The neon “Free Smells” sign in the window of many a Jimmy John’s has always creeped me out. The melted cheese and distinct freshness of the veggies, combined with an expert mix of condiments and the perfectly toasted bun resulted in a top-notch sandwich. Because including a sub with ham is unfair, I swapped it out for more turkey (for free!). That sub includes Virginia honey ham, melted Monterey Jack and is served "fully involved" (lettuce, tomato, mayo, onion, mustard, deli pickle). I could’ve ordered the plain turkey sub, but the Hook & Ladder is its signature. The small is only 3”, but it’s also only $3.99. It feels like a Disney-fied fire station that doubles as a sub shop. They lean so hard into the firefighter thing it’s kind of charming. You know how I figured that out? Other than that it was written on the door? And the tables had a Dalmation print on them? And there was a hose affixed to a wall? And fire engine red chairs? And firefighter gear everywhere? OK, you get it. This is a standard sandwich elevated to another level. And hot peppers! It was just enough to lend the sandwich some heat, and the warm-but-not-overly-toasted bun turned this into a comforting and tasty meal. Swiss is my least favorite cheese, but when it was combined with their turkey and mayo, mustard, lettuce, onion, tomato, pickles, oil and Italian seasoning (oregano/salt/pepper), it worked. The sandwich-maker encouraged me to get all the toppings, and I didn’t argue. I ordered an Original (6”) Turkey and Swiss on white since that was the build recommended by the chain. This chain has grown quite a bit from its roots as a quirky sandwich place with an actual potbelly stove from the owner’s antique shop next door. It’s a Chicago-born chain that’s spread its wings beyond the Midwest to places as far afield as India. Can You Make It Healthy? - This criteria will honestly look at whether or not you can make a sandwich healthy without sacrificing its taste or spirit.Īnd now, without further ado, let’s rank some subs.Many (many!) years ago, I went on a business trip to the Windy City, and we knew we had to stop at one beloved chain for a sandwich: Subw. Messiness - Simply put, can you eat this sandwich at, say, lunch and not worry that you'll have something splashed across your shirt once you return for your 2 p.m. Ingredient Interplay - Does every other aspect of the sandwich provide the crucial, background assist to allow the entire package to taste like a game-changing menu item?ģ. You don't eat the sandwich for all of the other toppings.Ģ. Main Ingredient Visibility - You eat a sub for the meat. Also, we graded all “cold” subs without toasting them because let’s be real: cold-cuts should never be hot.įrom there, we utilized the following criteria to rank each sub:ġ. While we realize that Subway encourages customers to personalize most of their sandwiches, we’ve defaulted to using lettuce, tomatoes, cucumbers, green peppers, onions, mustard, and mayo for any sandwich that doesn’t come with a pre-determined suite of toppings, as well as 9-Grain Wheat as our bread of choice. It is for better or worse an American fast-food institution.īefitting its iconography, we decided to figure out which of its mainstay 15 sandwiches are truly greatest. Along the way, the chain redefined fast-food marketing by proclaiming its “healthfulness,” embedded itself within the American pop cultural zeitgeist, and became the default meal for catered lunch meetings everywhere. Granted, various forms of the sandwich existed for decades before the chain opened its first store in Connecticut in 1965, but Subway took the concept - simple sandwiches customized to patrons’ tastes - and brought it to the international market, opening over 40,000 stores in the past 53 years. It could be argued that what McDonald’s did for the hamburger, Subway did for the submarine sandwich.
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