Jersey Mike's: The New Sub Standard

I can’t count the number of times I have passed by in Bonney Lake and not stopped in because I assumed it was just another one of those sub-standard chain restaurants serving average sandwiches. Then, my massive hunger got the better of me one day and I found myself hesitantly entering their front door.

The first thing I noticed besides the wonderful smiles and greetings was the cleanliness surrounding me. This joint was spotless and the smells in the air were a pleasant mix of fresh bread and, well, fresh bread. The second thing that quickly grabbed my attention was the display case of fresh uncut meats and cheeses and thick rounds of USDA Certified Angus roast beef.

Mmmm … roast beef.

After I wiped my nose print off the glass, I quickly came to and realized this just might be my new sandwich place ... but of course that would depend on one thing: The Club Supreme. 

The Club Supreme is a sub sandwich made with roast beef, turkey, Swiss cheese, bacon and mayo. There is a choice to make it “Mike’s Way” which adds onions, lettuce, tomatoes, red wine vinegar, and olive oil blend and spices. Of course being at Jersey Mike’s, I felt a tinge of guilt if I didn’t try it his way, so onward with the special toppings.

So that display case I was speaking of earlier wasn’t just for show after all. Each slice of meat and cheese was lovingly sliced to order and cut with perfect thickness, then placed carefully on a fresh sub roll of my choice. 

There are no trays of limp, lifeless meat sitting in ice or unknown semi-white discs with fake charbroil marks. The bacon is made on site and guess what? It’s real! I know it’s hard to believe, but I was there with the bacon and I had an intimate moment relishing in its crispy sizzling goodness (and that was before I ate it). There was a minimal amount of vegetable choices, which is fine, as some places seem to offer about 20 varieties of multi-colored toppings. 

Perhaps this tactic is to mask the flavor of the sandwich itself? Uh, oh. The secret is out.

Now back to my sandwich. This was the freshest and most delicious sub sandwich I have eaten in more than a year. It was a classic sandwich with just the right amount of simple toppings, a delicate splash of vinegar, and a mild aftertaste of oregano. The vegetables were fresh and crisp and, like they always do, the lettuce shreds managed to go down my shirt, on my lap and cover the entire table. 

The Angus beef was the perfect hue of light pink. Remember that bacon I mentioned earlier? Wow! It was crisp, thick and salty, and cooked to the point where it crumbled nicely into the creamy and buttery realm of mayonnaise that was spread throughout the roll. 

This was a classic sandwich with a genuine classic taste, pure and simple.

I did a little research and found that Jersey Mike’s has actually been around since 1956—no wonder they are good. The key to their success is that they have kept their recipes original and authentic and have found no need to re-create their menu into something overly fancy. 

Prices are very reasonable for the quality and sizes range from mini to regular to the “giant." For just less than $5 or a little more than $10, a feast can be had … just bring your appetite. For more information or for catering options, check out their website at www.jerseymike’s.com.

As for me, the days of passing by Jersey Mike’s are over. I have a feeling my punch card will be full by next week and my affair with bacon, meat and cheese will sinfully continue.