The Secret Method That Makes Firehouse Subs Taste So Good

When you’re craving a sub, there are almost too many options to choose from. However, even though quick service sub shops are on almost every corner nowadays, each one has its own charm that keeps you coming back for more.

At Jersey Mike’s, it’s all about the cold subs piled high with meat and toppings, finished Mike’s Way, of course. At Subway, you can get a footlong sandwich—and footlong cookie—for a great deal. And at Firehouse Subs, you’ll find the very best warm subs—unlike anything else you’d see at the competitors’ restaurants.

Sure, most sandwich shops offer both hot and cold subs, but Firehouse Subs’ proprietary method for making its made-to-order hot sandwiches is what truly sets it apart. So, what’s the secret to the fan-favorite Hook and Ladder and Firehouse Meatball sandwiches? We went right to its Culinary Research & Development department to find out.

What Makes Firehouse Subs So Good?

Like most sub chains, Firehouse Subs offers a robust menu—from meatball sandwiches to clubs and a classic Italian—however, everything is fully customizable. So, whether you want your sub on white, wheat, or gluten-free bread, or to switch out one of the ingredients in the “Fully Involved” toppings (meaning topped with iceberg lettuce, tomato, deli mustard, mayo, and onions with a pickle spear on the side), you can. 

Because every sandwich is a build-as-you-go, Firehouse Subs doesn’t start any part of your order until you’ve placed it. Once you’ve placed your entire order, the employees begin with your bread roll, which is “toasted until golden brown for a crispy outside and a warm interior,” according to Chef Kasey McDonald, Firehouse Subs’ Culinary R&D Manager. Then, they’ll grab your hand-sliced meats and cheeses.

“We weigh all the meats to order to ensure the heartiest subs every time,” McDonald says. 

Then the magic happens.

The secret to the perfectly warm and melty meat and cheese on the soft yet still crisp bun is Firehouse Subs’ steaming method. After weighing the meats and cheeses, the employees quickly steam the toppings, which “unlocks flavor and maintains moisture,” McDonald explains.

Firehouse Subs has been steaming its meat and cheese since it opened its very first restaurant in 1994. Most sandwich shops put the whole sandwich in a toaster oven to melt the cheese; however, Firehouse Subs’ steamed sandwiches ensure the meat will be warm and the cheese melty while keeping the bread pillowy soft and never dried out.

After the steaming process, the employee will add the hot meat and cheese to your bread of choice, then finish the sub with your preferred accouterments—“Fully Involved“ or not—to give you that irresistible contrast between warm and melty insides and fresh and crisp toppings.

Lastly, because Firehouse Subs was founded by firefighters, the brand is committed to giving back to communities. So, a portion of the proceeds from every sub purchased goes back to the Firehouse Subs Public Safety Foundation, which supports first responders and public safety organizations. Knowing you’re helping communities with your sandwich order makes it taste that much better, too.

So now that you know the secret to making the iconic warm sandwiches. And though we’re not sure you can necessarily replicate the Firehouse Subs process at home—at least, not without a commercial steamer—at least now you know why you crave Firehouse Subs’ unique sandwiches over the other guys.