15 Changes I Wish Subway Would Make

Subway is one of those fast-food chains that everyone seems to have a strong opinion about. Perhaps that's because of the sheer number of ways you can customize a sandwich, allowing everyone to build their perfect sub. It's also a place many people (especially millennials) feel slightly nostalgic about, whether we hung out there after school, grabbed trays of subs for sporting events, or simply recall begging our parents to stop as we drove by.

I happen to be a massive sandwich enthusiast, so while I'll acknowledge that there are better places to get one than Subway, I still find myself visiting when it's convenient. And my order of choice? A Veggie Delite on flatbread (toasted, hold the cheese) with sliced avocado, lettuce, spinach, cucumbers, green peppers, olives, red onions, extra jalapeños, and extra tomatoes. I like my condiments, so I get mayonnaise, Baja chipotle sauce, oil, vinegar, and a sprinkle of salt. It's fresh, spicy, tangy, salty, and has varied textures. I need my sandwiches to have some crunch, so I also order a packet of chips and put some on top.

However, as much as I love Subway, there are a few ways it could seriously improve. From adding more vegan-friendly options and international subs to upgrading staple ingredients, I have some ideas that could take Subway from a pretty good sandwich chain to a great one that's more relevant and competitive.

Perhaps my biggest critique of Subway is that there aren't enough plant-based proteins. Sure, it offers veggie patties, but they're pretty soggy in my experience. Others agree that they're no replacement for basic sandwich meats, let alone creative and crave-worthy options. There are so many vegan meat options out there nowadays, there's really no excuse for a global chain like Subway to not be on board. In some countries, like Brazil, Subway does offer more plant-based meat alternatives, but the U.S. stores are severely lacking.

Ideally, there would be a vegan equivalent for every animal-based protein on the menu — think vegan meatball subs (which Subway has offered before) and plant-based cheesesteaks. Personally, I wish Subway would roll out plant-based deli meats, like hickory-smoked "turkey," honey "ham," and roasted rosemary chik'n deli slices. That gives customers a chance to pick something smoky, something a little sweet, and something slightly herbaceous. I'm also picturing saucy jackfruit, maybe something with Caribbean-inspired flavors or a Hawaiian-style "pulled pork." While we're at it, let's add a meatless version of the SubDog found on the menu at Subway in Canada – one might argue a hot dog isn't technically a sandwich, but Subway swears it counts.

Few things go better with a sandwich than soup. You can dip your sandwich into it, pair different flavors together, or simply enjoy something warm and hearty in the colder months. However, soup isn't available at every Subway location, and that's a huge shame. Subway already has the makings of a great soup-and-sandwich spot, so it should make soup a bigger part of its menu.

There are a few soup flavors that I'd like to see permanently added to Subway's menu, but Broccoli Cheddar is chief among them. Not only does it tend to be one of the best fast-food soups, but it's typically vegetarian, so more customers can enjoy it. A vegan soup would also be a lovely addition, and I'm not talking about a plain vegetable or minestrone broth — I wish Subway would roll out a creamy plant-based stew, like a cashew carrot or potato soup.

A rotating menu with limited edition flavors would be perfect, giving Subway the chance to play with seasonal recipes and international soups. Imagine offerings like clam chowder during the summer, Irish stew for St. Patrick's Day, or pumpkin soup around Thanksgiving. Delicious.

I'd often go to Subway when I lived in Brazil, and I was obsessed with the fresh juice options. I could pick from refreshing combinations like passionfruit and peach, and the bright, fruity flavors were a great match for a hefty sandwich. I wish they were available in the United States, and I think a fresh juice selection would be an easy way for Subway to modernize its drink menu and offer something beyond the usual fast-food sodas.

I also think it would be interesting to see Subway use local fruit in these juices. For example, it could offer fresh cranberry juice in Maine or huckleberry juice in Washington. Regardless, I wish Subway would have as many juices as it does soda. Orange, apple, blueberry, grapefruit, kiwi, mango, guava, and pear should all be considered, with a mix of familiar favorites and more tropical options.

The foundation of any sandwich is the bread, but Subway doesn't always deliver in this department. Its bread is pretty good, but you'd expect better from a chain whose entire menu is built around the stuff. In my opinion, it doesn't always have a lot of flavor, and the texture can be a little too sponge-like.

And on top of improving the quality and flavor of its current bread offerings, I wish Subway would add a few new options. Subway has already rolled out ciabatta in Canada –  great for its chewy texture, firm structure, and versatile flavor – and I'd love to see it turn up in U.S. stores. I also think a dark rye bread would be a tasty base for heartier sandwiches, while rosemary sourdough could elevate even the simplest subs. More variety would give customers another way to customize their order and make each bread choice feel like part of the meal, rather than just something holding the fillings together.

I love an oil- and vinegar-dressed sandwich, but sometimes I need something more unctuous. And speaking from years of experience as a vegan, it can be really frustrating when the condiment choices are tangy or thin. Sometimes, a sandwich just needs to be slathered with something rich and creamy, which is why I think Subway should have a vegan mayonnaise — or even a vegan version of its Baja chipotle sauce, which we think is the best Subway sauce. It's creamy, fatty in the best way, and it binds all of the fresh ingredients together.

I'd love to see three versions, including plain, herbs de Provence, and something with a spicy kick. They'd give vegans more options while also appealing to customers looking for egg-free or plant-based condiments. A few different flavors would also make it easier to match the sauce to whatever else is in the sandwich.

When it comes to cookies, I'm not that picky. However, Subway's aren't great, even by fast food standards. Some would even argue that they're the worst fast-food cookies out of all those sold by the major chains. But I have a theory — they'd be much better if they were bigger.

I believe that making the cookies bigger would make a significant difference across the range of flavors. A greater surface area means there's space for extra chocolate chips, raisins, or nuts. And when the chocolate chip cookies are toasted and warm, a larger cookie means more melty, gooey deliciousness in every bite. That said, bigger cookies alone won't fix everything. Subway could also put more effort into its ingredients and baking process, with more generous amounts of mix-ins and thicker, chewier cookies. I'd love to see chunkier oatmeal raisin cookies, white chocolate macadamia nut cookies with more nuts in them, and heftier chocolate cookies.

There's something really special about events like the World Cup or the Olympics that bring people from around the world together — it makes the global community somehow feel smaller and bigger at once, and we get to learn a little more about each other. That unity can be captured in food form, and Subway, with its global footprint, could really lean into that.

Every month or so, the chain could offer a different sandwich inspired by a different international cuisine. I'd love to see a marinated feta and roasted red pepper flatbread sandwich from Greece, an apricot jam and brie baguette from France, or a tikka masala wrap from India. The United Kingdom could get a cheese toastie, while Norway might bring a lingonberry and Brunost sandwich on Kneipp bread. And, of course, Vietnam could get a Bánh Mì.

A lot of these countries have Subway locations, so this could be a cool way to celebrate the chain's global footprint. It could also give Subway a chance to bring popular items from its overseas menus to other countries. The chain could even name an ambassador from the country of the month to market it or help come up with the sandwiches themselves.

There are so many great vegan cheeses on the market right now — I personally love Miyoko's Creamery, Treeline, and Violife – and I think it's past time that Subway add some to its menu. As with plant-based meats, there's no excuse for a sandwich chain as big as Subway to not have a single vegan cheese available in the United States, especially when it has rolled out vegan cheeses on select sandwiches internationally.

For true variety, offering a vegan cheddar, mozzarella, and something similar to a goat cheese (so, something semi-soft or spreadable) would be great. That would give customers a salty, nutty cheese, a tender and creamy cheese, and a tangy, spreadable option. Adding plant-based cheeses to the lineup at Subway would be a win not only for vegan customers, but also for those who are lactose intolerant. About 36% of Americans and about 68% of the world population deal with lactose malabsorption (per National Institutes of Health), giving Subway a clear reason to offer its customers more ways to add a cheesy element to their sandwich.

Subway relies heavily on fresh ingredients, and there's nothing fresher than produce that's in season. The chain should lean into that much more, and seasonal sandwich specials could be an exciting way to do it. On top of ensuring the ingredients are in tip-top condition, it would keep customers on their toes and engaged with the brand (who doesn't love a new release?).

I have plenty of ideas for seasonal sandwiches that Subway could introduce throughout the year. Autumn would be perfect for a wild mushroom sandwich, while the holidays could bring a festive Thanksgiving leftover sandwich with cranberry sauce, potatoes, and turkey. When spring comes around, mozzarella and pea pesto sandwiches could take advantage of fresh, in-season produce. And in the summer? How about stone fruit and charred corn flatbread sandwiches with spicy pepper relish for a bright and zingy flavor pairing. It would also give Subway a reason to continually introduce new ingredients and flavor combinations without permanently expanding an already lengthy menu.

One of the biggest mistakes that Subway has made in recent years is letting the quality of its sandwiches drop to the point that you'd be better off making your own at home. I think that one of the most effective fixes would be to improve the quality of the vegetable toppings — they need to be fresher, crisper, and more flavorful. 

I wish there were whole leaves of romaine instead of wilted shredded iceberg lettuce. Artichoke hearts, mushrooms, roasted squash, and radishes would also be great additions to the assembly line, and instead of mushy tomatoes, Subway should order heirloom varieties. Speaking of which, Subway also needs to increase the portion sizes — when I ask for tomatoes, I'm always frustrated to see a single layer of paper-thin slices, and I want them cut into thick, beefy slices. Plus, as a pickle fiend, it's disappointing that there aren't more pickled vegetables. Pickled onions, carrots, and cabbage would bring some welcome zest, zing, and acidity to the sandwich lineup. 

As a proud Pacific Northwesterner, I have a soft spot for seafood sandwiches, and Subway could seriously improve its seafood options, starting with the quality and sustainability of its tuna. Subway already sources wild-caught skipjack tuna and says it is working with suppliers to improve the sustainability of its seafood. Still, I'd like to see the chain go further by sourcing more tuna from pole-and-line fisheries and working with smaller fishing businesses. 

Subway should also season its tuna better and improve the texture — I love a tuna salad with chopped apples and pickles, mayonnaise, lots of vinegar, dill, salt, red pepper flakes, and onion powder. Consider this me giving Subway permission to steal my recipe. And while I hope for a better tuna offering, there are other seafood sandwiches that should be added to Subway's menu. Imagine being able to order a Dungeness crab melt on sourdough, a hot, buttery seafood salad roll, or smoked salmon on dark rye. In fact, one of Subway's most beloved discontinued sandwiches was the crab-based Seafood Sensation, and fans still lament the loss. There are still versions of this sub available outside the U.S., so why not bring it back stateside?

As a big fan of a saucy sub, it's always frustrating when Subway drizzles condiments on top of my sandwich toppings instead of putting it directly on the bread. It leaves a lot of the toppings bare and makes it hard for the sauce to bathe everything in its flavors, especially when it comes to thicker condiments, like mayonnaise. 

The solution? Subway should add the condiments to the bread first, slathering it on thoroughly to ensure it soaks in. For hot subs, simply add the condiment to the bare side of the bread after toasting. This way, once the toppings have been piled on and the sandwich is closed, you'll get an even amount of sauce in every bite. You can actually ask your Sandwich Artist to add the sauces first, but do so politely, and only if you don't think it will be an inconvenience.

Who doesn't love some crunch on their sandwich? When I make sandwiches at home, I always put chips on them to enhance the texture — kettle chips for a peanut butter and jelly sandwich, salt and vinegar chips for veggie sandwiches — and I know I'm not alone. In fact, we've previously written about the best savory potato chip flavors to pair with sandwiches. 

When I order sandwiches at Subway, I usually get a bag of chips on the side and have to open my sandwich, pour them on, and carefully put everything back together. It would be nice to not have to perform sandwich surgery every time, so I think Subway should offer chips as a topping option. Tuna melts would be elevated by a smattering of salt and vinegar potato chips, subs with Southwestern flavors would be well complemented by Flamin' Hot Cheetos, and barbecue-flavored chips would bring some smokiness and spice to meaty sandwiches and grilled cheeses.

While Subway does have a loyalty program, I haven't found that it really pays off. The rewards take forever to add up, and I can't remember the last time I got a free sub. I know I'm not alone in my frustration. 

Many customers miss the previous iterations of Subway's loyalty program and don't feel satisfied with the current program. There are plenty of great sandwich chains to choose from — considering Subway is far from the best, it's hard to feel motivated to keep returning when I'm not earning many rewards for the money I'm spending. As it stands, the Sub Club is arguably one of Subway's biggest failures. If Subway wants to build customer loyalty, it should bring back the old-fashioned punch cards. I want to get a complimentary sandwich when I get all the stamps — you can bet I'd be at Subway much more often if it felt like that's what I was building toward.

Fruit belongs on sandwiches, and it's unfortunately missing from Subway's menu. Fruit would give Subway a way to add a sweet flavor profile to its sandwiches, which is currently hard to find on the menu. I like my sandwiches to hit every note, from salty to sour, and it's a shame that Subway currently can't provide much in the way of sweetness.

There are just so many possibilities for fruity toppings at Subway. Apples and stone fruit would be such great additions to grilled cheeses, adding a sweet contrast to the saltiness. Berries would make vegetarian or chicken-based sandwiches shine. Fruit jam would go so well with BLTs, making them more decadent and balanced. And it might sound strange, but grapes belong on tuna sandwiches — my nana always puts grape halves in her otherwise super savory tuna salad, and they add a pop of sweetness and acidity that marries perfectly with the creamy, sour, and umami-packed seafood mix.