I generally like a lot of bread–thick slices on sandwiches, deep, doughy crusts on pizzas, hamburger and hot dog buns long/wide enough that nothing inside hangs out. This is especially true when the bread is especially good, but applies even if it’s just fine. (My husband will go on at length if you let him about how bread quality is what really sets great restaurants apart, because it’s not that hard to find good meat/cheese/vegetables, but bread is where the lesser souls cut corners. For this reason, he strongly favors Langer’s Deli in LA, with its in-house double-baked rye, over Katz’s in NY, where the pastrami is at best a tiny bit better, but the bread is pedestrian. I tend to agree, though I also don’t think Subway bread is the Kafka-esque nightmare that many make it out to be.) StilI, I can appreciate that certain sandwiches are meant to have certain less bread-heavy ratios; I don’t insist on changing it up.
It doesn’t. I doubt if you gave me one from each place that I could tell them apart with certainty.
Subway is a popular place for a reason. Sure, a lot of places are better. But they are not omnipresent - which might annoy me if I was a franchisee and there were a bunch close by. If is not hard to make a good sandwich. Subway makes a good sandwich and has a decent selection of chips. The bread is decent and the choice and toppings are okay. When I visited Iceland, Subway was the only place that had cheap bacon (at normal prices)!