That Sub Place
Nearly every day for more than 25 years, the owner of That Sub Place—a locally-owned, independent business—has worked in the store, hand-selecting the meats, cheeses, and produce he gets delivered to the sandwich shop each morning. After getting pumped up for the day with a few wind sprints, staff members pile bread with 40 different customized combinations of roast beef, honey-baked ham, and avocado for their regular 6-inch portions or their stretched-out 15-inch sandwiches, which diners can order cold, oven-baked, or steamed. Baked onsite daily, eight types of fresh-baked bread bookend cuts of chopped steak, chicken, and roast beef drizzled in 1 of 15 sauces, such as horseradish and chipotle mayo. Along with these subs, cooks custom-build salads with an array of lettuces, cheeses, and veggies such as sprouts and banana peppers.
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