I'm getting older, it's an inescapable truth. As such, I find that I tend to crave roast beef more than I did when I was younger. Younger me would have gone with salami, sausage, or something with a little more kick, but older me likes a little less spice. So I'm always searching for a great cold sub in my area, and since we don't have Port of Subs, I have been experimenting with Jersey Mike's.
I pick up food there quite often when I'm working, and the staff is friendly and fantastic to work with. They always have the order ready, and are always cheerful and in a good mood. The place is always clean, well lit, and quiet, even when it's busy. It always seems cozy and inviting when I come in.
So recently, I made it a point to have lunch there, and gravitated toward the roast beef and provolone sub. I looked at the sizing chart, and decided that the giant size might be a bit much, and so I opted for the regular. Now, unlike other sandwich places who pre-portion their meats and cheeses, I absolutely adore that everything is freshly sliced specifically for your sandwich, and they seem particularly generous with the portions, which is definitely a bonus. A good sandwich should always be thick enough to be a challenge to consume, and Jersey Mike's doesn't disappoint in that manner.
That being said, every single thing on my sandwich was absolutely fresh and full flavored, from the mayo, to the onions and tomatoes, both of which were crisp and delicious. The roast beef is hearty, and well balanced with a great taste, the bacon is crisp and not overly salty, the provolone also has a very good flavor and gives the sandwich that little extra something.
I paired this sandwich with an Arnold Palmer, because I've become quite adept at mixing iced tea and lemonade. Turns out this complements roast beef quite well! I've had this for lunch a couple times now, and it's filling, tasty and worth every penny. There is a possibility that this will be my new go-to cold sandwich, and I'm sure I'll be having it again soon.
I can't wait!! read more