Build-Your-Own Sub, The Right Way (A Short Guide)
Nine signatures is a good start — but some days you want it your way. Here’s how to build a sub that works.
Nine signature subs is a good start — but some days you want it your way. Here’s how regulars build a sub that eats like a signature.
1. Pick the bread for the job. Italian herb & cheese for big roasty flavors, tomato & cheese for spice-forward builds, focaccia when you want the bread to be a co-star.
2. Two meats max, one loud. Pair a bold meat (beef salami, buffalo chicken) with a mellow one (smoked turkey). Three meats fight each other.
3. Cheese by melt. Provolone plays nice with everything; pepper jack brings heat; Swiss loves pastrami.
4. Produce for crunch, sauce for glue. Arugula and cucumber keep it fresh; one creamy sauce (garlic aioli, jalapeño ranch) plus one sharp note (balsamic, Dijon) finishes it.
Veggie builds start at $6.49, meat builds from $7.99 — and the crew will happily steer you if you name a flavor you’re chasing.
Taste it for yourself
7882 N Milwaukee Ave, Niles, IL 60714 · 11 AM–11 PM Mon–Thu & 11 AM–midnight Fri–Sun · 224-251-7178