Nationwide chain's ovens create slow-toasted subs made with artisan bread, fresh meats and veggies, and premium sauces and spreads

Classics BLTs and Reubens join innovations such as a brunch burger’s fried egg and bacon and the cuban’s pork, smoked ham, and honey mustard

Specialty sandwiches with corned beef and pastrami imported from New York and breakfast dishes such as cheese blintzes and potato pancakes

Sandwiches stacked with honey-baked ham, smoked turkey, roast beef & fresh vegetables, served with choice of deli sides from wide selection

Zagat-rated eatery with iconic italian-beef sandwiches that appeared on Man v. Food and garnered praise from Esquire magazine

$5 Footlongs, 6-inch subs, crunchy baked chips, crisp apple slices, and freshly baked cookies

Old World Jewish food made in-house such as gefilte fish, meat knish, and salmon-salad sandwiches

Turkey bacon guacamole, lobster and seafood salad, and meatball subs; cobb, honey-mustard chicken, and peppercorn-caesar chicken salads

Locally sourced fixings and fresh-baked bread form pork-belly and house-roasted turkey sandwiches in punk-style dive with graffiti walls

USDA choice philly-cheesesteak subs, turkey-cheddar melts, bacon three-cheese steaks, and philly veggie subs