What’s your go-to order at asandwich shop?
Maybe a simple turkey and cheese catch your eye, or something like a stapleB.L.T.
Conversely, perhaps you’re more of a hot sandwich fanatic, always reaching for ameatball suborPhilly cheesesteak.
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But when I’m looking for a quick and convenient fix, sandwich chains always deliver.
I do know, however, that the fire station concept isn’t a random choice.
The majority of the menu is hot specialty subs, which is only fitting, right?
Photo: Megan Hageman, Eat This, Not That!
And an Italian sandwich happens to make this list.
It sounds like a real doozy if you ask me.
I grabbed a small order of the sub for $6.09.
Photo: Megan Hageman, Eat This, Not That!
The look:Much more compact than its ingredient list would have you believe.
I also did not anticipate just how sweet the honey ham would be.
The deli mustard was another curious choice and one that clashed with the Italian dressing and mayonnaise combo.
Photo: Megan Hageman, Eat This, Not That!
The chain now boasts close to 3,000 locations, each serving up plenty of hot and cold sub options.
The look:The bread can hardly contain all five of the meats stacked on top of one another.
Specks of Italian seasonings are obvious on the sides and throughout.
Photo: Megan Hageman, Eat This, Not That!
The taste:A supremely standard cold-cut sandwich.
Each protein layer from the salami to the ham is passable, just not particularly impressive.
The remainder is a bit of a hodge podge.
Photo: Megan Hageman, Eat This, Not That!
A tad stale and not particularly flavorful, the bread is a letdown for a dedicated sandwich shop.
Conversely, the veggies are thin-sliced and fresh enough.
(if anyone was wondering where this classic went).
Photo: Megan Hageman, Eat This, Not That!
A 6-inch sub cost me $5.89.
Long gone are the days of $5 footlongs, I’m afraid.
The look:A certified hot mess.
Photo: Megan Hageman, Eat This, Not That!
It was difficult to pick up and handle.
The taste:In my experience, the Subway B.M.T.
has always been classic and well put-together, but not this time.
The bread became soggy, saturated with too much vinaigrettewhich just tasted like a standard Italian dressing.
The meats, on the other hand, are a high point.
I think this one could have been quite successful without being weighed down by sauces and toppings.
Everything sits on top of one of the store’s iconic French baguettes and is toasted as promised.
I paid $9.29 for just a half size.
The look:Extremely bread-forward.
The browned baguette takes up more than 50% of the sandwich, almost completely eclipsing its contents.
Just a thin layer of meat, lettuce, and tomato can be seen peeking out from the inside.
This time around, I still agree with all of the above.
But when pitted against other Italian subs, some of its minor flaws start to come to light.
The look:It’s a touch oily but aesthetically constructed.
That’s not to say that the remainder of the sammie falls flat.
I even would have liked a dash more vinegar added to the top.
All in all, it’s a toothsome choice with lots to offer.
I just think the following two subs gain the advantage for being served warm and toasty rather than cold.
), pepperoni, mortadella (a key in of Italian sausage meat), and provolone.
But the rest of the toppings were completely up to me.
The look:Obviously toasted, even to the point where the meats are crispy on the fringes.
I can’t say the same for the onions, but hey, at least they weren’t forgotten.
The taste:There’s something about the combination of Italian meats here that’s superior to the rest.
In addition, the cheese doesn’t play a large role here, but the bread certainly does.
AlthoughPenn Station’sclaim to fame is slinging East Coast-style subs, the regional chain is confined mostly to the Midwest.
I still went with the classic grilled version, though.
A small order cost me $7.29.
The look:The lightest shade of bread in the taste test despite being grilled.
Melted provolone cheese is caked onto the sides more so than inside the sandwich.
I can’t muster up a single complaint about this Italian sandwich.
As a pickier kid, I used to nix the banana peppers.
There’s no other way to do it.
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