# I love Subway

1. Apr 7, 2007

### G01

Seriously I love Subway(The sandwich shops, though I am also fond of the underground trains as well ). It's fast, cheap, and healthy. How can someone not love that place. I'm going there for lunch in a couple of minutes. Hopefully they still have their pastrami special going on.

What's everybody else's favorite Subway sandwiches? I usually go for the turkey or roast beef, but the pastrami is great, though a little on the  expensive side.

2. Apr 7, 2007

### Staff: Mentor

I don't care for subway, the amount of meat in their sandwiches is almost non-existant. Planet Sub has the BEST I've ever tasted. Unfortunatley they aren't available everywhere. If you have one near you, you must try one.

http://www.planetsub.com/flash.html [Broken]

Last edited by a moderator: May 2, 2017
3. Apr 7, 2007

### G01

HMMM, the sub on their website looks delicious. Too bad I don't live in the Midwest. The next time I'm out that way, I'll have to try one.

4. Apr 7, 2007

### gravenewworld

once you have a real hoagie from Philadelphia (which is the official sandwich of the city btw), everything else will just taste disgusting. Nothing beats a Philly hoagie on a homemade roll covered in toasted sesame seeds that is just loaded with pounds of prosciutto, sopresatta, coppa, sharp provolone, and fresh romaine lettuce (not that shredded ice berg crap). No other city in America makes a hoagie compared to Philly, not even NY.

The roast pork sandwich on an Italian roll with broccoli rabe and provolone is also awesome.

Last edited: Apr 7, 2007
5. Apr 7, 2007

### G01

I'm from PA as well! In a similar respect to what your saying, I think PA as a state in general definitely has the best hoagies!!!!!! Philly subs are great!

6. Apr 7, 2007

### Moonbear

Staff Emeritus
Yeah, ugh, Subway is a tiny bit of meat on an undercooked-tasting squishy bread. :yuck: They're a last resort for a sandwich for me. We have one sub shop that is a bit like the subs I used to be able to get in NJ (that's what they try to imitate anyway), but they never put enough oil and vinegar on them, so they wind up dry even when I ask for extra. And, they look at me strange if I don't tell them exactly what to put on it (apparently, "everything including the hot peppers" doesn't make sense to people who didn't grow up in NJ). I just want to live in a place again where everyone knows that a #1 is (pretty much, what gravenewworld described) and they don't ask what kind of cheese to put on a sub because they know the only kind that should ever go on a sub is provolone, and it's not an "extra."

7. Apr 7, 2007

### gravenewworld

To me, it is all about the bread. Any two places can import the exact same kind of meat and cheeses, but the rolls will always be different because of the water they use to make the bread. That is why you can't get an awesome hoagie anywhere else besides Philly and the surrounding areas because the water that is used to make the bread is different everywhere else.

8. Apr 7, 2007

### Moonbear

Staff Emeritus
It is the bread, but it's not the water. You can make a lot better bread than the stuff they make out here even without it. I make decent homemade breads. It's not quite what I can get in a bakery in NJ, but still better than the garbage they try to pass off as bread around other places I've lived (it's like Wonder Bread consistency in a lot of places here, and anyone can do better than that). The chains just add a lot of preservatives and stuff to the bread so that they can freeze it and ship the dough all over the country, and the kids in paper hats working the place can follow a simple set of instructions and get the same thing everywhere. The good shops have someone there who knows how to bake bread and makes it fresh daily there, not from some frozen dough.

I've been other places where you can get excellent bread too...just try traveling in Europe...everywhere there are corner bakeries with excellent bread (or at least there were last time I was there), and I found a wonderful bakery when traveling in Ottawa, ON that made bread just like what I was used to growing up with. So, it's not anything about the regional water or yeast like people try to tell you it is, it's about having bakers who know what they're doing and people willing to buy fresh daily rather than preserved, squishy stuff in plastic bags.

Last edited: Apr 7, 2007
9. Apr 7, 2007

### Staff: Mentor

Mmmmmmm, you're making me hungry.

10. Apr 7, 2007

### usahockey

Subway is pretty good for the price...if you want a big meal without spending much, you can't go wrong with the footlongs. Usually I get a tuna on that italian herb bread. I prefer the locally owned sandwich shops though, or Quizno's, though the cost is quite a bit higher.

11. Apr 7, 2007

### Crosson

It totally depends on the particular subway franchise location that you frequent. Each subway near me has a different owner, and they all suck except for the one closest to my house. The bad ones serve stale bread, excess iceberg lettuce, and small portions of old meat. The one closest to me never has these problems, and so its a great place to go, very popular.

I notice a lot of you comparing subway to other sub shops. I am not sure if this is valid, for example I don't consider taco bell to serve tex-mex food for comparison purposes, contrarily they are the one and only vendor for taco bell products, which are their own class of food.

Similarly, other sub shops serve a different product then subway. In many cases I prefer their product, but IMO they don't compete directly with subway, the products are different enough.

12. Apr 7, 2007

### Staff: Mentor

I'll go for that! :tongue2: Be right over.

As has been mentioned, the quality of any Subway shop depends entirely upon the owner. I've seen great and not so good. At nearest one, they give us generous portions and the food is usually reasonably fresh.

13. Apr 7, 2007

### Danger

Yank food always gives me the creeps. Everything is so different, from being able to order how well-cooked you want a burger (it has to be well-done here for safety reasons) to that fluffy butter crap that you get to put on rolls or whatever. That's just nasty.
The Subway here is great. You pick out what you want (and how much of it), and they put it on. I can get more than half a kilo of meat and cheese and whatnot in a sandwich for about $5. I can't keep up with exchanges, but I guess that's about$4.25 US.

14. Apr 7, 2007

Over here, Subway is way too expensive.

I tend to make 10 times more delicious sandwiches for a 4 times lower price at home.

Last edited by a moderator: May 2, 2017
15. Apr 8, 2007

### G01

This is definitely true. If you get a good subway. It can't be beat.

16. Apr 8, 2007

### Manchot

My favorite place of all to get sandwiches is a little grocery store / meat counter in south St. Louis called LeGrand's. They have some truly unique and delicious sandwiches.

As far as chain restaurants are concerned, I'd probably put Penn Station first, and St. Louis Bread Co. second. (That's Panera to the rest of you.)

17. Apr 8, 2007

### Cyrus

Yeah it can. Subway stinks.

18. Apr 8, 2007

### G01

I've never been to Panera, but I heard it's good.

19. Apr 8, 2007

### Cyrus

Number 1 rule, if you want a sub, you go to a deli or a sub shop, not a fast food chain.

Subway, Quiznos, Panera, there all places to get food, but not good food.

If you want a burger, you go to a diner, not McDonalds.

Last edited: Apr 8, 2007
20. Apr 8, 2007

### gravenewworld

I don't know, I would tend to think that water does have a slight effect on bread taste. I'm not saying that other places in the country/world are incapable of making good bread, it is just the fact that the bread made in and around Philly has a unique taste because of the water that is used. Have you ever tried Fiji water? Fiji water DEFINITELY tastes much different than water like Evian or Dasani because of the minerals and other stuff that are in solution. The water near Philadelphia is extremely hard, you can see all the build up it causes on all of the faucets. The hard water being used to make bread around here does have a slight impact on the taste. I bet that if you took the exact same bread recipe, and used the exact same baker, and the exact same oven, if you made the bread here in Philly vs. say in California it wouldn't be the same because of the water.