I have to say, I quite like Subway!
My buddy makes Dagwood sandwiches on a huge Kaiser roll that look a lot like that. You need napkins because every time you take a bite, ingredients try to squish out from between the buns. If you'd prefer, you can skip the big roll and get the ingredients loaded into a pocket made from a split 10" unleavened Syrian bread. Either way, they are good. The last time he moved the shop (to get much-needed space), he installed a nice area for sit-down meals and built a bakery out back so that he would not be as dependent on outside suppliers for his breads, rolls, pizza shells, etc.I like schlotzsky's (first photo0
I'm surprised. To me, the bread is the key ingredient. Crunchy on the outside, chewy on the inside. Amoroso's bakes it. I've never gotten it outside of the Phila suburbs. Philadelphia is the only place in the world where you can't get a Philly cheesesteak. All we get are cheesesteaks, and they are nothing like Philly cheesesteaks. It's the bread.Though, after Evo's post, I'm longing to be in NJ and craving a good sub again...that one would have been the #1 at the sub shop I used to go to where I grew up (oh, except for mayo...ick, that doesn't belong on a sub at all). Here, even the "decent" sub shop needs to have me tell them what to put on the sub. They have the good bread, but don't seem to understand that a sub should be topped with provolone cheese, SHREDDED lettuce, onions, tomato, salt, pepper, oregano and OIL and VINEGAR. Anything else is just a sandwich on big bread.