Best Deli/Sub Sandwich
Subway's Veggie Delight sandwich. Photo coutesy of Subway.
By Orange County Register
August 18, 2010 at 9:56 a.m.
[LINKSTART][TAGLINK1]|[TAGLINK2]|[TAGLINK3]|[TAGLINKCC][LINKEND]
[RIBBONSTART]s-boc.place1.jpg[RIBBONEND]
[IMAGE2]1. Subway
Locations throughout Orange County
www.subway.com
Subway offers a variety of freshly baked buns, including flatbread, Italian and wheat.
Named Zagat Fast-Food Survey's No. 1 provider of healthy options.
Customers with allergies or special dietary needs can customize ingredients. For example, in India, where much of the Hindu population does not eat beef and Muslims do not eat pork, the chain offers chicken, lamb or turkey.
Why they're No. 1: "We bake our bread fresh every day. We give superior customer service. Everybody loves a good sandwich the way they want it, and that's what Subway provides," said Robert Wilson, public relations coordinator.
Claim to fame: "We have been in Orange County for many years. Our stores are individually owned and operated by franchisees who really know their communities. They see a lot of familiar faces. They keep their stores clean and sandwiches fresh," Wilson said. Subway, which opened in 1965 with one store in Connecticut as a way for Fred DeLuca to pay his way to a medical degree, has grown to a chain with more than 34,000 stores around the country. Italian B.M.T. (the biggest and meatiest, including Genoa salami, pepperoni and ham), tuna and the Subway Club are some of the brand's most popular sandwiches. Hot favorites include Meatball Marinara, the Chicken and Bacon Ranch and Subway Melt subs. The shops also serve egg sandwiches for breakfast.
Fan favorite: "The food is always fresh, and they get you through quick at lunch." – Ann Ronan, San Juan Capistrano
Fun fact: The first international Subway opened in Bahrain in 1986.
– Michelle Wu
[IMAGE3]2. Togos
www.togos.com
The most popular sandwiches are turkey-avocado and pastrami.
A West Coast original (founded in San Jose), Togos has been in Orange County for 40 years.
Claim to fame: "We give quality and very good service. When you come in the store, you feel the warmth because it's a very friendly environment," said spokeswoman Alejandra Sanchez. She said they treat each customer as a friend and make the sandwich just the way they want it. "Our meat is cut here in the store every day, and you get more meat than other sub shops." The shops also serve salads, wraps, soup and chili.
Fan favorite: "My favorite is turkey, Swiss and bacon. I only eat lunch out four or five times a year, and this is healthy for fast food." – Sheri Albright, Orange
Fun fact: Togo's serves more than 37 million pastrami sandwiches a year.
3. Jersey Mike's Subs
www.jerseymikes.com
The most popular sandwiches are the Original Italian and the Club Supreme.
Claim to fame: "We come in here at 7 in the morning. I start baking right away. Every time someone orders a sub, we slice the vegetables right when they order. Nothing is pre-sliced, and we have the freshest vegetables," said Cory Allen, manager in Irvine. The shops began as Mike's Subs in 1956, in a storefront in Point Pleasant, N.J. In 1972, Peter Cancro, a high school student who worked behind the counter, became the owner at the age of 17. In 1987 he started franchising. Now there are seven locations in Orange County. The shops also serve wraps and salads.
Fan favorite: "I like Jersey Mike's because it's always fresh. They cut all the meat while you are watching. I like everything there. I go about once a week." – Murray Sherman, Mission Viejo
Fun fact: The roast beef is shipped as a chunk of raw meat. The staff at Jersey Mike's must cook and slice it every day.
[RIBBONSTART]s-boc.criticschoice.1.jpg[RIBBONEND]
Critic's choice: Paul's Deli
6936 Westminster Blvd., Westminster; 714-898-8445
www.pauls-deli.com
By Jeff Overley, Food Frenzy
Once you become a regular at a deli, the counter staff starts to recognize you, they become more casual and conversational, and you feel kind of special each time you visit.
I've only been to Paul's Deli once, but due to an uncommonly welcoming environment, it's as if this is my favorite haunt.
For one, the vibe is warm and homey, with sports memorabilia, wood tables and green wainscoting. More importantly, the greeting goes way beyond being polite, with the guy behind the counter in absolutely no hurry at all to take your order, instead asking how things are and cracking a joke or two.
Of course, no one would come back just for the friendly faces – the food matters most. For a cold sub, try the House Special, packed with salami, turkey, pepper beef, cheddar and provolone, all of it enveloped in an herbaceous Italian dressing.
For a toasty sandwich, go with the roasted pork, featuring shaved tenderloin and warm mayo that contrast gorgeously with cool tomato and iceberg.
Both grinders come on a crusty white roll that could transform even lower-quality cold cuts into winning lunches.
Pasta is also on the menu – grab a plate of lasagna that's just wildly fresh, bursting with bright red tomatoes and topped with chopped parsley. Garlic bread comes on the side, as does a crisp salad you can douse with that heavenly dressing.
I can't believe I haven't made it back to Paul's, but the next time I'm in the neighborhood, I'm sure the deli will get my mouth watering, and I'm sure I'll be welcomed inside.
Best of OC: 2010
Best of OC: Food and Drink