What They'll Do for A Sub

Originally Published at by Sondra Liburd Jordan

It was a hot one Wednesday, though people still have to eat lunch. But standing in unbearable heat for a submarine? Gotta' be better than good. Right? Take my word for it, it was.

You know there’s got to be something good going on inside when people are standing outside in long lines, heat beating down on them in 90 degree weather. And they’re still smiling.

“Oh it’s like this most days,” said Charlie Graves, holding the door open as he inched inside Jersey Mike’s to order his lunch.  Located in Centre at Laurel, the popular submarine shop seems able to quickly dwindle down the lines with a fast and efficient assembly of workers.

“We know people are in a hurry, so we do our best to serve them quickly and well,” said Danny Malamis, store owner, who was working the lines along with his staff.

Submarines have given the hotdog – an American lunchtime favorite – a huge marketplace nudge. “I don’t mind having a hotdog every now and then but given the choice, I’ll take a sub any day, especially if it’s this place,” says Graves, pointing to the wall menu selections.

Offerings such as Sub in a Tub, Mike’s Way, Jersey Shore’s Favorite and The Original Italian are big hits. They’re accommodating and will make changes without a fuss, even with the lines wrapping around the corner.

“Look out around this shopping center. Do you see any other lines out the door? No because this is by far the best deli around. People will wait for good food,” said Graves

Sarah Dukes said he was never big on subs until a friend begged her to try Jersey Mike’s. “I was like, how great can it be, it’s just bread and a few in-betweens,” she said.

“Now would you look at me? I’m standing in this abysmal temperature with less than 30 minutes to eat, salivating for one of their delicious subs.”

Part of the lure is the freshness of their in-betweens. The tomatoes sit beautifully sliced, colorful and neatly arranged under a glass cover. Lettuce, peppers and onions look just as appetizing. Meats are sliced as you order, so there are no pre-prepared subs. Even the bread, baked on the premise is cut and sliced upon your say-so. They offer an array of condiments as each worker – wearing plastic gloves – handles a portion of your order. The meat man, the bread slicer, the condiment and finishing person – in that order.

Then they wrap it up in foil and place in a long tan bag and package the thing ever so neatly. “The whole damn thing is an enjoyable experience, even the lines,” said Marlene Dorsey from Hanover. “You meet the nicest people and these sub guys are just the sweetest.”