13 Changes Jersey Mike's Needs To Make

Jersey Mike's is a wonderland if you're a major sandwich enthusiast like me. While I love supporting small delis and my local establishments, the American chain is widely available, generally affordable, and consistently slings fantastic submarines. It's by far my favorite sandwich franchise, and it's been around since 1956. Back then, submarine sandwiches were largely a new concept for diners in the United States. But on the Jersey Shore boardwalk, hungry surfers, beach-goers, and wanderers could chow down on Jersey Mike's novel concept. By 1975, one of Mike's employees bought the store and turned it into a chain, bringing the fantastic subs to more communities. Now there are thousands of Jersey Mike's shops around the country, including in my own little beach town along the Salish Sea — my favorite sandwich? The Veggie sub on wheat bread, hold the cheese, Mike's Way with extra tomatoes and green bell peppers; and add avocado, dill pickles, jalapeños, and hot chopped pepper relish.

And while I love my extra fresh, tangy, and spicy go-to order, I recognize that there's a lot that could improve when it comes to the larger menu. So, without factoring in cost, here are some changes Jersey Mike's needs to make, coming from a long-time fan.

Jersey Mike's was founded by the ocean, so it's always surprised me that the only seafood sandwich served at the chain is the tuna submarine. That might be fine for American chains founded in inland states, but it feels like a massive missed opportunity for a Mid-Atlantic, shoreside franchise. I wish Jersey Mike's would introduce a seafood roll or two.

A high-quality lobster roll would be ideal, both to align with the company's identity and heritage and to offer a tasty sandwich for customers who don't eat red meat. Jersey Mike's can appease fans of both Connecticut and Maine lobster rolls by offering a hot-buttered and a cold, mayonnaise-dressed version to appeal to fans of either style. The former would be meaty, extra savory, and perfect for colder months. And the mayonnaise-dressed rendition's refreshing, creamy, and sweet notes would make for the most satisfying beach sandwich ever.

Outside of a lobster-stuffed submarine, a shrimp roll would be a super tasty and similar alternative, and it could be served hot or cold. And for a heartier option, a blackened salmon offering would be a welcome, spicier addition to the Jersey Mike's menu. Meanwhile, a satisfyingly crispy fried cod sandwich could bring all the beach vibes. Plus, all of these seafood additions would go so well on Jersey Mike's existing bread options.

There's something so tasty about a roasted or grilled veggie summer sandwich, and Jersey Mike's needs to add one to its hot sub menu (or at least the ability for customers to build their own). I love a fresh and crisp veggie sandwich, but short of asking the employees to saute some peppers and onions for you, there's not a bulkier option for those who want a hot vegetarian submarine. Roasted vegetables would offer enough heft to make them comparable to the sandwiches with meat and cheese.

I'd like to see a medley of smoky cauliflower florets, diced sweet potato and carrots, red onion slices, and julienned zucchini. These vegetables taste fantastic when roasted and hold up well (there's nothing worse than mushy veggies between bread, believe me). Plus, having a variety of cuts would make for a well-textured bite, especially if the roasted vegetables were crisped up nicely.

Jersey Mike's could offer a few different seasoning options for the medley, but even if they were all roasted with a set spice mix, there would be enough textures to keep it interesting. A smoked paprika and herb situation would be a great balance of warmth and earthiness.

There's something so delightful and cozy about a soup-and-sandwich combination meal. You can get a cold sub and a hot soup for the ultimate balance, or order a hot sub to dunk into your bowl to make your Jersey Mike's sub even better. And it's just so much more satisfying than a little bag of chips on the side. Yet Jersey Mike's hasn't embraced the magic of chowder, bisque, stew, or anything of the like. It should, though.

Sub shops could do a rotating selection of soups based on the season. For example, in the autumn, offer a squash bisque. In the summer, bring on the smoky corn chowder. It would be fun to see some Mid-Atlantic-inspired soups hit the menu, like crab bisque and navy bean soup. Or, there would just be a standard selection of favorites based on what Jersey Mike's believes its customers would love most (personally, I'm a big fan of smoked salmon chowder and garden vegetable bisque). These could be on rotation, with one or two stocked at a time, though it would be better to have all of them on hand to make it a true soup-and-sandwich shop.

Speaking as an ex-vegan, I really love Jersey Mike's subs even without any meat or cheese on them. However, it would be so nice if there were a fully vegan sandwich with protein on the official menu. It wouldn't just appeal to vegans; folks who are trying to eat more sustainably or cut back on animal products may like it too.

A BLT with vegan mayonnaise and plant-based bacon (I love using smoked tofu or tempeh, but we love this plant-based bacon product, too) would make for an umami-packed sub. Paired with thickly sliced tomatoes (more on those in a moment), loads of greens, red onion, and herb seasoning, it could hit every flavor note. Even a vegan Italian made with plant-based cold cuts or a classic turkey sub packed with vegan turkey would be delicious, simple, and in alignment with the sub shop's brand. 

And, for fun, I'd also love to see Jersey Mike's roll out a seasonal vegan sub series. Each month, there could be a sandwich special that puts the spotlight on the produce that's freshest and in-season. 

I firmly believe that the tomatoes are the best part of a submarine sandwich. They're gorgeous and juicy and can instantly brighten even the heaviest ingredients. But none of the major chains seem to appreciate them enough and generally put too few on my sandwich.

At Jersey Mike's, the issue has more to do with the slices themselves: They're not thick enough. So while I appreciate that I can always ask for extra portions of the free toppings (one of those Jersey Mike's unwritten rules and tips to keep in mind), I wish it wasn't necessary when it comes to the tomatoes.

I want extra-thick slices of, ideally, heirloom tomatoes. Their deliciously grassy flavor would stand out more on these subs. The paper-thin tomatoes that the store uses are fine, but even when piled on, they can get lost in the mix.

Maybe it's because of the boardwalk roots, or maybe it's because it's the only major sub chain to have a state in its name, but Jersey Mike's feels very Americana to me. I wish the chain would turn that up a notch by rolling out monthly sandwich specials inspired by different regions or states. 

It wouldn't just be tasty; it would also be a really tasty way to boost engagement with its customers from around the country — how excited would Floridians be if they spotted cubanos on the menu? At the very least, they'd be intrigued.

There are so many existing regional sandwiches in the United States that Jersey Mike's could turn to for inspiration. A Louisiana muffuletta sub would be hearty and fit right in with the other Italian sandwiches. Meanwhile, Maryland crab sandwiches would delight seafood lovers and anyone who appreciates Chesapeake Bay and its bounty. For those in Washington, a grilled oyster mushroom submarine could bring on forest flavors familiar to those who call Cascadia home. And a New York hot dog on a roll (because yes, hot dogs are sandwiches) would be so fun to dress up — shops could even have a plant-based sausage option on hand for vegans who want a taste of Manhattan street-cart cuisine from the comfort of Jersey Mike's.

I've always felt that, out of all of the major American submarine sandwich chains, Jersey Mike's has the freshest toppings. The peppers are always crunchy and crisp, the tomatoes are bright, and I've yet to get anything less than refreshing lettuce on my order. But there aren't a ton of cold ingredients on the assembly line. Adding more would significantly improve the customer experience, as it would make for more sandwich possibilities.

On the more basic end, peppery and fresh sprouts, cucumbers, and shredded carrots would upgrade just about every cold submarine already on the menu. Boiled eggs would be a classic and protein-packed topping. I'd also like to see more pickle varieties in the existing lineup, like Danish-style pickled cucumbers and pickled carrots — either of these would pave the way for bringing on some iconic sandwiches from around the world, like bánh mì or Nordic-inspired concoctions.

Other top contenders include sliced apples for sweetness, crispy onions, kettle-cooked chips, radishes, and a heartier green like kale. Aside from the unique flavors they would bring, they would make for some welcome crunch.

Eggplant Parmesan is a dish that feels like such a big part of the Mid-Atlantic, a region so known for Italian cuisine. And while you can order something similar to a chicken Parmesan sub off the secret menu at Jersey Mike's, there isn't an eggplant Parmesan. That should be remedied immediately.

Adding this dish to the hot sub menu would be a straightforward way to lean further into the company's ties to the Mid-Atlantic region. It would also just provide a melty, filling, and ultra-savory meat-free sandwich that everyone would love. It would be hard to beat, especially on a rainy or cold day. The good news is that, outside of the eggplant and marinara, Jersey Mike's has all of the other elements needed to make this submarine. Provolone, which the chain's shops already carry, is melty and a little nutty (while remaining decisively creamy), so it would make a fantastic cheese choice for the sandwich. But fresh mozzarella would be a welcome cheese topping for those who appreciate something on the milder and milkier side.

And any of the existing breads would be delightful foundations. The wheat would bring on more nuttiness, while the white would be a classic pick. However, I think the rosemary parmesan roll would blow them both out of the water, introducing more herb-dominated notes and a little salt. This would only be made better with the addition of some fresh herbs sprinkled on top. Fresh basil leaves would be ideal.

Unfortunately, right now, Jersey Mike's pretty much carries the same chip options as its competitors, including brands like Lay's, Miss Vickie's, SunChips, and Doritos. And if you walked into just about any convenience store, you'd likely stumble across these very same bags. It's anything but original, and I'd like to see more effort put into the selection.

As an homage to its heritage and home state, Jersey Mike's could offer chips produced by companies local to New Jersey, like Joe Chips. It would also make the sub shops' side options more unique. It's a win-win. Or, the company could come out with its own chip line, crafted in The Garden State. Even better if the chip options were specifically made to complement the sandwiches on the menu — like spicy chipotle chips to go with hot subs, or furikake chips to go with the tuna sandwich.

Another exciting way to spruce up the chips at Jersey Mike's would be to sell brands that are local to each shop. For example, at Seattle locations, stock Washington-made chips. In Philadelphia, sell those crafted by snack brands from Pennsylvania.

As it stands, there aren't any breakfast sandwiches on the Jersey Mike's menu, but there definitely should be. It would reel in hungry customers in the morning and offer a protein option that's not meat and cheese.

Jersey Mike's could roll out a mix of classic and fresh breakfast sandwich variations. But even traditional egg and cheese, served in a submarine sandwich format with the roll, would feel original. As for the more imaginative options, a spicy avocado egg sub would hit every mark: heat, fat, salt, and, if paired with a lime wedge, acid. It could potentially be the most well-rounded sandwich at Jersey Mike's. The spice could come from pepper Jack cheese, red pepper flakes, or the hot chopped pepper relish.

This would also be another opportunity for Jersey Mike's to attract and delight vegan customers. The breakfast submarine selection could include plant-based sausage patties, tempeh bacon, egg substitutes, and dairy-free cheese. These toppings are hard, if not impossible, to find at other major sandwich chains, so it's a huge opportunity for it to stand out.

One of the things I love about Jersey Mike's is that the condiment selection isn't gimmicky. And the classics are done so well (you just can't beat the acid-meets-fat combination of oil and vinegar). But if there were more spreads, I, and plenty of other sauce-happy customers, would be thrilled.

Jersey Mike's shouldn't go the fad route and embrace trends that will die out in a few years or less. Instead, it should roll out more of what it's already doing well: reliable favorites that have stood the test of time. Think bright pesto, balsamic glaze, savory garlic aioli, cream cheese, and jam — the latter two would be so good for a Thanksgiving leftover-type of sandwich. And any of the others would go so well with the existing subs on the menu.

It would also be nice for Jersey Mike's to officially introduce some secret menu condiments. For example, you can combine the mayonnaise and cherry pepper relish to create a chipotle mayonnaise of sorts. I'd love to see it as an official condiment, rather than a menu hack for those in the know.

Jersey Mike's cheeses are freshly sliced (a feature customers love about Jersey Mike's) and extra tender. This is a major reason to visit the American sandwich chain over other sub shops. However, there aren't a ton of cheese options, and I wish there were.

As it stands, customers can order provolone, Swiss, or a combination of both for their submarines. Adding something smoked, something creamy, and something spicy to this existing lineup would be ideal for variety. A smoked Gouda or Gruyère would fulfill the need for the former, as both offer depth and complexity without being too over the top for Jersey Mike's subs. They're two cheeses that would go well on everything. Mozzarella would be an obvious choice for something creamy. It's tender, mild, and goes with pretty much everything. But, personally, I don't think it would be a stand-out. To differentiate from its competitors, Jersey Mike's could roll out something more spreadable. A rosemary chèvre would offer customers an herbaceous, fresh, and creamy cheese, and since it's spreadable, it would also serve double-duty as a condiment. 

As for a spicy cheese? You can't go wrong with pepper Jack, but it would be fun to see Jersey Mike's offer a more creative and hot cheese from a dairy purveyor in its home state — a New Jersey spicy slice would be a delicious nod to the chain's heritage.

I might be in the minority, but I love the current tuna sub on the menu. I know a lot of people think it's the worst sandwich at Jersey Mike's, but I think its freshness gives it a leg up on the tuna subs served at its competitors. However, there's still a lot I would change about it.

For one thing, I do wish the tuna salad mixture itself involved more ingredients. I love a good crunch and variety of textures in my dishes; it undeniably adds some pizzazz. I'd also like to see a little sweetness, spice, and tang added. As it stands, I have to order mine with lots of pickles and chopped pepper relish to deliver on sourness and heat. And that wouldn't be necessary if Jersey Mike's changed the recipe to include chopped pickles, red pepper flakes, and more vinegar or lemon juice. Chopped red onions would turn the zippiness up and bring in more crunch. As for the question of sweetness, some fruit would be a welcome guest in the tuna mix. I like to add in minced apples, since they're crisp, refreshing, and don't make the flavor too sugary. But chopped grapes are always fabulous if they're slightly underripe — you want them to still be crunchy and on the sweet-and-tangy side rather than purely sweet. Additionally, Jersey Mike's uses a mixture of tuna in its subs, and I wish it were more transparent on its menu about the species and the company it sources its fish from.