I Asked 4 Chefs for the Best Cold Sub Chain, and There Was a Clear Favorite

Whether you call it a “hero,” “hoagie,” “sub,” “wedge,” “grinder,” or some other moniker, we can likely agree that a sandwich is a pretty perfect concept. You can take it around the world (Vietnam has banh mi, 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.

Options abound for how to doctor up this ideal midday meal, and fast food restaurants have graced us with a wide variety of tempting offerings. To help you narrow things down, we’ve hosted a Jimmy John’s taste test, a Subway sandwich-off, and a Jersey Mike’s menu showdown.

We knew that we were just scratching the surface by taking deep dives into those three franchises, so we called in chef reinforcements from coast to coast. They’re here to share their hot takes about the best cold sub chains—and what to order at their top three picks.

Our Panel of Sandwich-Rating Chefs

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
• Availability of a 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.

“Of all the chains I have experienced, they have mastered mise en place 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.”

For a country club banquet he catered, Schoeder took a cue from Jimmy John’s and had all the meats and cheeses sliced and folded to match the dimensions of the bread so that his co-chef, who had lots of experience working in New York delis, “could just unwrap the whole filling right before service, slap it on a loaf of bread, add the condiments and toppings, and call it done,” Schroeder recalls. (BRB, taking notes for future birthday parties and potlucks!)

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).

Chef-Approved Order: 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.

Chef-Approved Order: The #7 Turkey and Provolone on Rosemary Parmesan Bread, with mayo, cherry pepper relish, and pickles.

Primo Hoagies

More of a micro-chain with just 120 locations scattered across the East Coast, Primo Hoagies is the best, according to Chef Jeanette Donnarumma, of Ridgewood, New Jersey. “They don’t feel like they’re from a chain restaurant, it’s more like the deli down the block,” she told us. Best of all, “the sandwiches taste very fresh.” (No wonder it was voted by USA Today readers as the “Best Sandwich or Sub Shop” twice in a row.) Primo Hoagies has been in operation since 1992 and strives to celebrate the “unmistakable flavor of Philadelphia” in their hoagies, which range from cold deli classics to saucy cheesesteaks. The sesame seed-crowned bread is “great quality,” Donnarumma verifies, as are the meats and cheeses.

Chef-Approved Order: 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.