Working behind the counter gives Subway employees a unique perspective on what’s really worth ordering.
They see how long ingredients sit, which items get made fresh, and what actually tastes good after hours of preparation.
Their insider knowledge reveals surprising truths about menu favorites and hidden gems most customers never consider.
1. Cold Cut Combo
Mystery meat alert! Employees know this sandwich contains processed turkey-based products disguised as ham, salami, and bologna. The artificial flavoring and preservatives create an unappetizing smell that becomes overwhelming during long shifts.
Most workers avoid this combo because they witness the slimy texture when handling the meats. Smart employees choose real deli meats instead of these heavily processed alternatives that lack authentic flavor.
2. Meatball Marinara Sub
Those meatballs spend hours sitting in warming trays, becoming mushy and overcooked. Employees watch the sauce develop a thick skin on top and see how the meatballs break apart into unappetizing chunks.
The marinara sauce often burns at the bottom of containers, creating bitter flavors. Workers know the meatballs arrive frozen and get reheated multiple times throughout the day, destroying any original texture or taste.
3. Tuna Sandwich
The fishy smell hits employees every time they open tuna containers. They mix it with excessive mayonnaise to mask the strong odor, but the combination creates an overwhelming scent that lingers.
Workers notice how the tuna mixture separates and becomes watery after sitting for hours. The pre-made mixture often develops an off-putting color and texture that makes experienced employees choose literally anything else on the menu.
4. Rotisserie-Style Chicken
Despite the fancy name, this chicken arrives pre-cooked and gets reheated in warming trays. Employees see how dry and rubbery it becomes after sitting under heat lamps for extended periods.
The artificial rotisserie flavoring can’t hide the fact that this chicken lacks the juicy texture of freshly prepared meat. Workers prefer other protein options that maintain better quality throughout the day and actually taste like real chicken.
5. Sweet Onion Chicken Teriyaki
The sweet onion sauce becomes sticky and artificial-tasting after hours of exposure to heat. Employees notice how the sauce caramelizes in containers, creating burnt edges and inconsistent flavors.
The teriyaki chicken often dries out completely, while the sauce masks any remaining chicken flavor with overwhelming sweetness. Workers find this combination cloying and prefer sandwiches where they can actually taste the main ingredients instead of sugary sauce.
6. Buffalo Chicken Sub
The buffalo sauce separates and becomes watery after sitting in warming containers. Employees see how the chicken absorbs excess sauce, creating mushy textures and inconsistent spice levels throughout the day.
Workers notice the artificial buffalo flavor intensifies as the sauce reduces, becoming overwhelmingly salty and vinegary. The chicken loses its original texture and becomes stringy, making this sub unappealing to those who handle it regularly.
7. Chicken & Bacon Ranch Melt
Ranch dressing sits out for hours, developing an unpleasant film on surface that employees must constantly stir. The combination of warm ranch and processed chicken creates questionable textures and flavors.
The bacon often becomes chewy and loses its crispiness under heat lamps. Workers see how the ranch separates and becomes oily, while the chicken develops dry edges that no amount of sauce can improve.
8. Steak & Cheese Sub
The processed steak strips become tough and chewy after extended warming periods. Employees watch these thin meat strips curl up and develop hard edges that make chewing difficult and unpleasant.
The cheese sauce often forms a skin on top and becomes grainy when reheated multiple times. Workers know this combination creates more of a texture challenge than an enjoyable eating experience, especially during slower business periods.
9. Veggie Patty
These frozen patties arrive rock-hard and get microwaved to lukewarm temperatures. Employees notice the artificial texture never quite resembles real vegetables, despite colorful chunks throughout the processed mixture.
The patties often develop cold spots in the center while becoming rubbery on edges. Workers see how these patties crumble apart when handled, creating messy sandwiches that lack satisfying flavors or appealing textures.
10. Flatbread Sandwiches
Flatbreads become stale and brittle incredibly quickly, often cracking when employees try to fold them. The thin bread can’t support heavy toppings without breaking apart completely during preparation.
Workers struggle with flatbreads that develop hard edges and lose flexibility within hours of being displayed. The bread often tears during assembly, creating frustrating experiences for both employees and customers who end up with messy, falling-apart sandwiches.
11. Pizza Sub
The pizza sauce becomes thick and paste-like after sitting in warming containers for hours. Employees notice how the pepperoni curls up and releases excess grease that makes the entire sandwich soggy.
This combination never achieves the crispy texture that makes pizza appealing. Workers see how the melted cheese creates stringy messes and the sauce often burns onto container bottoms, creating bitter flavors throughout the mixture.
12. B.L.T. Sub
The bacon loses its crispiness quickly under warming lights, becoming chewy and unappetizing. Employees see how the lettuce wilts from contact with warm bacon, creating soggy textures instead of fresh crunch.
Tomatoes often become mushy and release excess water that makes the bread soggy. Workers know this simple sandwich depends entirely on fresh ingredients, which become compromised after sitting in display cases for extended periods.
13. Anything with Stale Bread or Wilted Produce
Early morning and late evening shifts reveal the truth about ingredient freshness. Employees know which vegetables have been sitting overnight and which bread feels hard or develops stale textures.
Workers avoid sandwiches during these times because they see firsthand how produce loses crispness and bread becomes tough. Smart employees wait for fresh deliveries or choose items that mask these quality issues better than others.
1. Freshly Made Steak & Cheese with Custom Toppings
When prepared fresh and customized properly, this sandwich transforms completely. Employees add extra cheese, fresh vegetables, and their favorite sauces to create satisfying combinations that actually taste good.
Workers know the secret is requesting it made fresh rather than accepting pre-prepared portions. They choose specific vegetables and sauces that complement the steak while adding their own creative touches that regular customers never think to request.
2. Veggie Delight with Extra Cheese and Sauces
Employees load this sandwich with multiple cheese varieties and creative sauce combinations to create surprisingly satisfying meals. The fresh vegetables provide excellent crunch and nutrition when properly selected.
Workers know which vegetables are freshest and combine them strategically with complementary sauces. They often add extra cheese and toasting to create hearty vegetarian options that rival any meat-based sandwich for flavor and satisfaction.
3. Black Forest Ham Sub
This deli meat maintains quality better than processed alternatives and provides consistent flavor throughout the day. Employees appreciate the authentic taste and reliable texture that doesn’t deteriorate under warming conditions.
Workers choose this protein because it pairs well with various vegetables and sauces without overwhelming other flavors. The ham stays moist and flavorful, making it a dependable choice for employees who want satisfying sandwiches during their shifts.
4. Spicy Italian (If Meats Are Fresh)
When the pepperoni and salami are fresh, this combination delivers authentic Italian flavors that employees genuinely enjoy. The key is timing – workers know when new meat deliveries arrive.
Employees add their favorite vegetables and oil-vinegar combinations to enhance the traditional flavors. They understand which times of day offer the freshest ingredients and take advantage of peak quality periods to create satisfying meals.
5. Turkey Breast Sandwich
Real turkey breast provides clean, consistent flavors that don’t become overwhelming during long shifts. Employees appreciate this lean protein option that maintains its texture and taste throughout the day.
Workers often customize turkey sandwiches with fresh vegetables and light sauces to create healthy, satisfying meals. The turkey pairs well with various combinations without creating the strong odors or textures that make other proteins unappealing to handle regularly.
6. Fresh Salads (Custom Built)
Employees create elaborate salad combinations using the freshest available vegetables and multiple protein options. They know which ingredients are newest and combine them creatively for maximum nutrition and flavor.
Workers appreciate the flexibility of building custom salads that change based on available fresh ingredients. They often combine multiple proteins and experiment with different dressing combinations to create satisfying meals that showcase peak ingredient quality.
7. Toasted Subs with Double Meat and Veggies
Toasting transforms ordinary sandwiches into satisfying meals while masking any minor ingredient imperfections. Employees double up on proteins and vegetables to create hearty combinations that justify their meal breaks.
Workers know that proper toasting improves textures and brings out flavors in ways that cold sandwiches cannot achieve. They strategically choose combinations that benefit most from toasting while maximizing their protein and vegetable intake during shifts.
