So, you think “types of subs” is some neat little category, right? Like you just pick Italian, or turkey, maybe a meatball if you’re feeling it. Done deal.
Well, let me tell you, it ain’t that simple. Not by a long shot. I’ve been down the rabbit hole on this one, and it’s way more complicated, and honestly, way more interesting than most folks think.
You see these big chains, they’re always chopping and changing. I just heard Subway rolled out some new ones. Things like a Honey Mustard BBQ Chicken, a Spicy Nacho Chicken, and even a Cheesy Garlic Steak sandwich. They’re always trying to add some new gimmick, like that crunchy topping they got, ‘SubKrunch’ or whatever, which I hear is mostly just corn bits. Keeps you on your toes, I guess.
My Deep Dive into Submarine Sandwiches
How’d I get so into this, you ask? It’s kind of a funny story. A few years back, I was in a bit of a jam. My old gig, well, let’s just say my boss and I didn’t see eye-to-eye after I had to take a few unexpected days off. Long story short, I found myself with a lot of time on my hands and not a lot of cash.
So, I started exploring the cheap eats around my place. And that’s when I really discovered the world of subs. Not just the big names, but the little corner delis, the family-run spots. Each one had its own way of doing things. I started eating a lot of subs, mainly because they were filling and you could get a decent deal if you looked.
I began to actually pay attention. It wasn’t just about what was slapped between two pieces of bread. I started noticing the little things, the stuff that makes or breaks a sub. I’m talking about stuff like:
- The bread itself – was it fresh? Toasted properly? Too doughy? Too crusty?
- The meat-to-veggie ratio. Super important.
- How they layered the ingredients. Did they just dump it all on? Or was there a method?
- The sauce situation. Too much, too little, evenly spread?
I even started keeping a little mental (and sometimes actual, scribbled on a napkin) log. Yeah, I know, sounds a bit much. But it was something to focus on, you know? I’d try a new place, or a new combo, and I’d break it down. “This place uses amazing pickles,” or “That one was a bit stingy on the onions.”
What I figured out is that “types of subs” isn’t just a list of fillings. It’s about the style, the preparation, the regional quirks. You got your classic American hoagies, your grinders, your po’boys down south. Then you have all the variations within those. Some places are all about piling it high, others are more about the quality of each component.
So yeah, I went from just needing a cheap meal to kind of appreciating the whole sub culture, if you can call it that. I learned that even a simple sandwich can have a lot of thought put into it, or not, which is also telling.
Things picked up for me eventually, got a new job, not living on a sub-a-day budget anymore, thankfully. But I still find myself analyzing them when I grab one. It’s just stuck with me. So next time you order a sub, maybe you’ll think about all the little things that go into it. Or maybe you’ll just enjoy your lunch. Either way’s good.
