When US postal workers Les Warfield and Ron Vickers moved from Reno to San Diego in 1976, they shared a passion for submarine sandwiches. After a year spent searching for the perfect sandwich proved fruitless, they and their wives decided to open their own sandwich shop—heralded by café tables and a hand-painted sign proclaiming “Sub-Marina” in white letters. More than 30 years later, the small San Diego restaurant has spread, like a friendly Napoleon, to more than 50 locations, implanting the duo’s original California-style sandwiches across the United States and Guam. In each eatery, a crew of sandwich makers assembles subs divided into five classes such as traditional subs, specialty variants made using seasoned meats and condiments, and hot melts stuffed with meatballs or served au jus. They pile meats, cheeses, and produce upon white, wheat, or specialty bread, or heap the same hearty ingredients upon leafy salad beds and into light wraps.