Subway wasn’t even mentioned.
, Argentinians adore Choripán, Portugal is famous for its Francesinha, and South Africans love Gatsby). Plus, it’s portable, quick and easy to assemble and enjoy, and customizable to suit any preferences and dietary needs.
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—and what to order at their top three picks.
Our Panel of Sandwich-Rating Chefs
- , a recipe developer and Emmy Award-winning producer in Ridgewood, New Jersey
- in West Des Moines, Iowa
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- in Des Moines, Iowa
Qualities of the Best Cold Sub Chains
When it comes to something as simple as a cold sandwich, all four chefs agreed that fresh, flavorful ingredients are paramount. Look for the following features when trying to find the best sub shops:
- Fresh bread with a soft interior but that’s sturdy enough to hold up to sauces and the weight of the fillings
- Quality meats and cheeses that taste like what they’re billed as (we don’t want any flavorless salami or turkey that tastes more like ham)
- Wide variety of fresh and pickled vegetable toppings
- Tasty condiments
- Easy ordering options (bonus points are awarded for a slick app, delivery, and a drive-thru window)
- Menu diversity
- kids menu
The Best Cold Sub Chain (Plus What to Order), According to Chefs
Admittedly, we polled a very small sample size of chefs. Still, we were shocked when big players like Subway, Quiznos, Blimpie, Which Wich, Schlotsky’s, and Potbelly weren’t even mentioned. Instead, coming out on top with two votes is Jimmy John’s.
Chef Jacob Schroeder of Des Moines, Iowa, deems Jimmy John’s the best due to “convenience, quality, and consistency.” The employees slice the majority of their toppings and bake the bread in-house, and even though they have that level of attention to detail, he notes that the chain really delivers on their “freaky fast” promise.
better than any other brand,” Schroeder says. (In case you missed it, mise en place is French for “set up.” In chef speak, this means preparing the parts before assembling the whole, say, washing, dicing, and measuring everything you need for a stir-fry before adding the first ingredient to the pan.)
Schroeder is so impressed by the efficiency of Jimmy John’s that if he taught at a culinary school, he’d present the sub chain as a case study because “their prep is so tight.”
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Chef Dominic Iannarelli of West Des Moines, Iowa, adds that the sandwich assembly isn’t the only thing that’s speedy: “Their ordering app is great and delivery is fast,” he says. Beyond that, this brand is the best cold sub chain, in his opinion, because they offer everything from an Unwich (with lettuce instead of bread) to a Plain Slim (meat and cheese subs that are very picky eater-friendly) to a Gargantuan (with five proteins and provolone cheese on 8- or 16-inch French bread).
The J.J. Gargantuan with salami, capocollo, turkey, roast beef, ham, provolone, and more, all on chewy French bread. Pair it with their kettle chips for the ultimate combo.
Honorable Mention Cold Sub Chains
Two other sub-sandwich chains are worthy of an honorable mention, according to our chef panelists:
Jersey Mike’s
The bread here is baked fresh daily and vegetables are sliced in-shop every morning. In terms of the fillings, “they shave the proteins and cheese in front of you, so you know the meat and cheeses haven’t dried out and are at the peak of freshness,” says Chef Mary Payne Moran of Los Angeles, deeming this chain her favorite. Moran loves that Jersey Mike’s recipes aren’t shy on the ingredients, so each sub is actually a meal. Ask for it “Mike’s Way,” with onions, lettuce, tomatoes, olive oil blend, red wine vinegar, and spices, for a taste of what helps this brand stand out from the competition.
on Rosemary Parmesan Bread, with mayo, cherry pepper relish, and pickles.
Primo Hoagies
. The sesame seed-crowned bread is “great quality,” Donnarumma verifies, as are the meats and cheeses.
The Sharp Italian with prosciutto, sharp provolone, hot capicola, and Genoa salami, plus extra vinegar and oil. Don’t skip the Italian Hoagie-flavored wavy potato chips for a true Primo experience.
