Well, ok, that’s great for you, but at Subways, people are used to modifying their orders and almost invariably do so, regardless of what they would do at a real deli.
The last 2 times I went for lunch (yes, yes, anecdotes aren’t particularly great evidence), all but 2 people ordered a ‘set’ sandwich and still modified it (one did not order a set item and the other did order a set sandwich and did not modify). Most employees aren’t really dumb. If they’re asking your preferences every time, it’s because most customers are asking for modifications, even for supposedly ‘set’ items.
I don’t really like reubens, so I never had a chance to see what happens if I ordered one, but I suspect that a reuben is a bit more “set” in its ingredients than a turkey or roast beef sandwich, so I suppose I wouldn’t get asked as many questions. But I don’t know, as I didn’t try.
I mean, that’s kind of why people like going to Subway, at least the people I talk to seem to be all about the fact that the sandwich is highly customizable. I didn’t really start eating at Subway until maybe 5 years or so ago (either they improved with their new breads or my tastes changed – I like that herb & parmesan bread) and, to be honest, the toppings are the reason I might pick it over another mainstream sandwich place these days.
If they’re interested in building customer relations, they’d honor deals from elsewhere.
I remember being a high school student in the New Orleans suburbs and my sister brought her kids down from Illinois. Dunkin’ Donuts had been running a coupon deal in her area but not in ours; the local store honored her coupon, anyway.
You’re correct. Some sandwiches are more defined than others.
A “turkey sandwich” is some kind of turkey between some kind of bread, potentially with other things on it. It’s a very generic kind of sandwich.
A reuben has a specific kind of bread, meat, dressing, cheese, and sauerkraut. It’s well-known. You ask for a reuben and you should know exactly what you’re getting unless a deli has some unique spin on it.
Off the top of my head, the only other sandwich I can think of that’s as consistent is a Cuban.
Well you have Tampa vs Miami variations. Salami or no? Outside of those cities, I do find the type of bread varies and even the type of roast pork. I don’t find Cubanos particularly less prone to variation. Like what’s a pulled pork sandwich? That’s pretty much standard smoked pork, coleslaw, sauce, bun. No less well defined.
Yes, the salami bit is a variation, just as you have variations of reubens; the Montreal version has smoked meat, for example, and there are variations between Russian and Thousand Island dressing. Those are just a couple of variations. Not to mention the fact that there are variations of rye bread. But they’re all pretty darn close to each other.
Sure, but I’m just saying I don’t think there’s anything particular about a Cubano that makes it an especially well-defined sandwich vs. many others. (Plus I’ve seen many things advertised as “Cubanos” that are a bit afield of actual Cubanos.) Like a BLT. That’s pretty well-defined and in the name. Or a grilled cheese/croque monsieur/croque madame. Sure, some variations, but a fairly standard blueprint.
Cuban sandwiches are so disappointing imo. I’d expect something tropical and spicy yet it’s basically a ham and Swiss sandwich with pickles and mustard on basic bread. Boring!
A Cuban should be on Cuban bread, if it’s on whole wheat that’s a variation or arguably just a ham and Swiss with pickles and mustard. Having it on that particular baguette-style bread is a defining feature, like the rye in a reuben.
Though if your point is that Cuban bread is basic, well okay, I get that. It’s not like it’s anything particularly exotic.
A Cubano (or its cousin medianoche) is a top five sandwich for me, maybe top three, when prepared correctly. Reducing it to a ham and Swiss is odd, as the roast pork is the most important ingredient and whose quality the sandwich hinges on (along with the bread.)
Well, Cuban food in general isn’t spicy, so you shouldn’t be expecting that. I remember hearing about some cultural exchange where American chefs were sent to Cuba, and had to be told to make their food less spicy, because Cubans don’t like spicy food.
Yes, Cuba just doesn’t have chilies growing there (either native or introduced), they traditionally had no source for adding anything spicy to their foods, so it never became part of the cuisine.
A few years ago Subway had a Reuben on the menu as a limited time item. I decided to order one, and they still did the “What kind of bread?” “Do you want any toppings?” rigamarole. Granted, they added “We recommend rye,” but I still have to wonder if anyone ordered a Reuben on Italian herb with lettuce, tomato, and pickles.
Salami pork or ham, most Cuban sandwich interpretations I’ve run across are using just lunch meat prepackaged. Maybe even on a brioche bun god forbid. ETA- at least add some cubanelles to it. Lol!
My top 3 favorites are Italian hoagie, Chicago beef, Philly cheesesteak. I need to try an authentic lobster roll knock out a beef contender. Okay might have to also switch it up with a blackened grouper sandwich.
This has been my experience, and one of my biggest qualms about Subway.
They advertise some tasty sandwich but don’t train their workers on how to make the one they advertise and we have to work together to figure it out. I have been through this multiple times and it works out well, but is a pain in the backside.
This is one of the two best reasons (in my humble opinion) why I go to Jersey Mike’s instead.
Jersey Mike’s has many different subs on their menu and you can say “Give me a 13” and when they ask how you want it, there is always “Mike’s Way”
The second great reason to go there is that they slice everything fresh in front of you.
There is a third great reason…they are from the Jersey Shore!
