In October 2005, Doug Stritzel tested his 16 years of restaurant experience by opening Pickleman's, a sandwich shop focused on fresh ingredients and hot subs. Judging by the eatery's success—the initial shop spawned 11 additional locations across the Midwest—Stritzel's experiment worked. Each day, the ovens churn out a lineup of hot subs and pizzas topped with steaming ingredients. Toasted sandwiches meld zesty flavors, such as salami, capicola, and giardiniera peppers, in a torpedo-shaped package that spins in an edible spiral when thrown. Chefs also man the ovens to craft thin-crust pizzas bedecked with chicken, blue cheese, and buffalo sauce, but spare the menu's soups and chopped salads from the flames.