Jersey Mike's Subs

For this sandwich, they took slices of corned beef and cut or shredded them to bits that got mixed with the sauerkraut and thousand island dressing. The bread wasn't cut all of the way through so the ingredients all kind of ended up in a balled-up little flavor tube through the middle of the submarine bun. The sub bread was far too soft--it really needed some sort of grilling or toasting to give it some sort of backbone to hold up to its ingredients. I didn't think the beef itself was overly tasty, but there were ample proportions of the other ingredients. It definitely seemed to be a good value, and I would probably order it again if I go to Jersey Mike's--perhaps to try the pastrami version of the sandwich, which they also offer. The staff was friendly, the atmosphere was clean, and the service was prompt. We placed our orders at the counter, paid, and then they brought out the sandwiches when they were complete.

From my vantage point at Jersey Mike's, I can survey the Marsh parking lot next door. All the major restaurant chains are lined up next to 38th street and the interstate ramps. Like spiders that set their webs in their prey's path, the restaurants hope to snare a stray hungry shopper or two. Jersey Mike's is a chain sub shop like Blimpie's or Subway. Located at the edge of the parking lot, Jersey Mike's snares the hungry that somehow escaped Friday's and Chili's. It was a quiet place to reflect on the morning activities and catch up with cubemates. The bright and cheery staff are more than happy to serve you; you can see it in their faces. The Reuben is number 20 on the menu. Number 20 is the Pastrami Corned Beef, but in really, really, small letters in the margin around number 20 is the word "Reuben". It come in two sizes, large and "the sleeper". I label it "the sleeper" because if you can finish 18 inches of sandwich, you'll be ready for a nap. I choose the more normal size, some chips and a small drink, and join my friends at the table. A TV tuned to CNN hangs from the ceiling in a corner. Jersey Mike's slices fresh corned beef, takes it to the kitchen were it is shredded and mixed with kraut. This mixture is heated and added along with cheese and dressing to a room temperature bread loaf. The loaf tends to absorb the juices like a sponge. While this keeps stuff from running out of the sandwich, an occasional shredded piece of kraut or meat will fall out. I unrolled it from its wrapper and it was so hot it was steaming. I waited a moment while the heat dissipated somewhat and took a bite. At last, a Reuben with an adequate amount of kraut! I practically gobbled the sandwich down and ate the kraut and meat bits that fell out. Only rye bread could have improved it. Definitely a good value for the price. If you can make it past Friday's and Chili's, go to the west end of the parking lot and get a decent Reuben. If your tastes are for something else, I understand they make other sandwiches too.

[Note: This was sort of a make-up Reuben Tuesday for Skiles and myself on December 16th, since we missed the first trip to Jersey Mike's on the 9th. Chris took advantage of revisiting the establishment to order a pastrami Reuben, and felt that the substitution improved the sandwich.] This is your typical sub-shop place: order at the counter, pay, fill your drinks (Pepsi products, no Coke), and wait at the table for your sandwich to be brought to you. Service was friendly. The dining area was clean and well lit. I paid $1.45 for a 32 oz Pepsi and a bag of chips to go with my Reuben, which I thought pretty reasonable: I couldn't do better with the vending machines at work, which is sort of my standard for measuring such things. For $1.25 you can get a 22 oz drink and chips instead, but I was headed for a seminar in the afternoon and knew I'd need the caffiene. Another interesting feature is the choice of meat for the Reuben: corned beef, pastrami, or both. Being a purist, I opted for the corned beef, though I prefer the taste of pastrami in general. The first thing I noticed about the sandwich is that it was HOT. I nearly burnt my mouth. I'd never had a Reuben so hot. The second thing is that the white sub loaf bread (you were expecting rye at a sub shop?) is incredibly soft, almost as if it's not there at all. I couldn't decide if I liked that or not. It was really good bread, but I'm not sure it's a good bread for a Reuben. Maybe if it was toasted it would have been better. The third very interesting thing I noticed is that the meat and the kraut had somehow been shredded together into a homogenous mass. That was rather nice, and would have been even better if the kraut hadn't been quite so mild. The cheese I could sometimes taste, but I never really tasted the dressing. Overall, a decent Reuben, but quite unextraordinary. If I return, I'll see if the pastrami kicks it up to a B+.

The sandwich would have been great if it had been toasted. As it was, the bread was just too soft. Maybe a little more Thousand Island would have been nice too.

I have been here before for their common cold subs and did not care for them. I considered it a poor man's Subway. So I did not show up with very high expectations. I was surprised. The sandwich was not that bad. The bread they use does not stand up to the kraut or dressing but this sanwich was not half bad. So if your friends drag you to this place you MUST order the reuben. It's the only thing edible served here.

This was a sub that tried hard to be a Reuben.

The taste was excellent, but in Chris's oh-so-wise words, "the bread was floppy."