My Way With The Subway

We need to celebrate people in our society who get their concept vision right and then maintain the integrity of their accomplishment and resist the temptation to monetize small changes to increase profits. I applaud the owners of the Subway Sandwich franchise who have done that.  Their moderately priced offerings are fresh and delicious but the satisfaction of eating the sandwich can be enhanced if you know the secrets I have discovered by years of experimenting.

First, always order the full 12” option because the cost difference for the 6” one is minor and the fabrication process just results in a better product working with the longer bun.

The designers of the sandwich cleverly made the connection of the upper bun and the lower bun (let’s call it the  "hinge”) a good solid bridge that allows the backstopping of limitless additions to your basic meat or veggie option.  I prefer cold cuts (baloney in my mind) and then I load it untoasted with stuff. Cheese. Lettuce. Tomato. Onion. Cucumber. Olives.  The fabricator slams it all in there because that hinge withstands the pressure of the final folding over and the tight wrapping that keeps everything together.

Here's the final secret:  Do not eat it as if it’s a hotdog.  It will be cut in half so start at the cut end but take the first bite at the opening of the top and bottom bun.  Bits of all that stuffing will be pressing out along the length of the bun so by taking small bites you seal that edge, pressing everything against the hinge.

Now you have a sealed torpedo (or submarine) that you eat while always slanting slightly in, compacting the add-ons against the core ingredient and the hinge.  If you’re up to it, repeat the procedure with that other half or put the other half in the fridge for later.

Trust me.