It’s not front-page news that journalists (and lots of office workers) eat at their desks.
On any given day, you can hear slurps and crunches join the melody of the click-clack of keyboards and the ringing of phones.
The seven of us in our corner sometimes collaborate to order lunch.When business editor Jim Davis brought in four giant subs from Jersey Mike’s, I saw it as a dining review that landed in my lap. I could get feedback from six people, plus I could write the review while eating at my desk.
I’d never had a Jersey Mike’s sub because I don’t go to sandwich shops, I go to places that cook real meals. I can’t cook, but even I can make a sandwich. Right?
Wrong. Not like this.
Subs at Jersey Mike’s are served Mike’s Way, the chain’s signature topping blend of onions, lettuce, tomatoes, oils, vinegar and spices. Just the way I like my meats lathered up between buns.
From the Everett Jersey Mike’s on Evergreen Way, Jim got the No. 7 turkey with provolone ($13.49); No. 8 club sub ($14.29); No. 13 original Italian ($14.29); and No. 17 “famous” Philly ($13.99).
I snagged a section of the turkey sub. I savored every bite, too much so. By the time I went back for seconds, the platter was empty.
That was a good excuse to go to Jersey Mike’s myself. I went to the Mukilteo store on Super Bowl Sunday as an easy fix for my family. I was the only customer, except for a guy on break from the recreational pot shop a few doors down who came in for to-go sub.
I ordered a giant No. 1 BLT and No. 6 roast beef. The sandwich artist piled on layers of bacon. It was like watching a game of Jenga played by a master.
The bacon was crispy and divine. The roast beef was tender and tasty. Jersey Mike’s was better than the Super Bowl commercials.
My family sent me back again a few days later for more. The guy from the pot shop came in, again. I don’t need to stop at his shop first to enjoy Jersey Mike’s.
Here’s the review from my corner of the room.
Jim Davis: I’m a veteran Jersey Mike’s patron and I’ve been asked on every sandwich whether I wanted it Mike’s Way. Why would I want it how some guy I never met likes his sandwiches? Who wants onions on a sub sandwich? I even pass on lettuce. I’m ordering a sandwich, not a salad. I don’t want crispy when I take a bite. I want meat, bread and cheese.
So I’ve always passed on Mike’s Way. But for our corner of the office to eat family-platter style, I figured why not? Let’s finally give a Mike’s Way a whirl. I tried it on the original Italian. It was definitely crispy. Not in a bad way. The onions and lettuce brought texture, but the olive oil, vinegar and oregano added the taste.
Kelsey Gochnour: The No. 13 original Italian (Mike’s Way — add mayo, hold the tomatoes) was the first meal I ate in the hospital after delivering my son. I had to wait nine long months before I could indulge myself on a Jersey Mike’s sandwich since deli meat is one of the forbidden foods during pregnancy.
There’s just something about Jersey Mike’s original Italian that calls to me. I think it’s their tasty combo of salami, pepperoni, cappacuolo, prosciuttini and provolone with the fresh lettuce and onions. Other sub shops don’t include as many different kinds of meats on their Italian subs.
The bread is always flavorful and fresh. They also slice the meat and cheese for your sandwich in front of you.
Ben Watanabe: I kept my pick so simple it’s shameful: turkey on whole wheat with provolone. The oil and vinegar are always a fun kick to a sandwich, crisp lettuce provides some bite, and tomato some added acid. It was a very good, if unspectacular, sub sandwich.
I also snuck a small segment of the Philly cheesesteak, and that was great. There’s a lot of flavor there, and it all swirls around the savory end of the spectrum. As a one-two punch, it provided a big kick after the “healthy” but dull turkey sandwich.
If you go
Jersey Mike’s is open 10 a.m. to 9 p.m. daily.
Snohomish County stores include Everett, Mukilteo, Monroe, Mill Creek, Arlington and Lake Stevens.
More at www.jerseymikes.com.