1:30PM, 4/15/2022 & 12PM, 5/7/2022
Jersey Mike’s is a quite large national chain. Its presence in our area is in a bit of a resurgence at the moment. I remember they first showed up many years ago with 2 or 3 locations and just a few year later had totally left the market. I was pretty bummed about it and even made a point to visit locations while traveling to get my fix. Now they are back again and in bigger numbers. We have 2 here in Roseville with one by Top Golf and the other just having opened very recently on Douglas in the Sprouts shopping center. I had not planned on doing a visit here due to the chains size but I’ve had more than a few messages inquiring about it so here we are. I stopped on a lark about a month ago and had this half written up for a rainy day. Last couple weekends have been insanely busy, so now’s the time. On Saturday while running errands I dropped in one more time so I’ve got a couple sandwiches here to show. Photos at the store were taken with my phone.
Anyway, what is Jersey Mikes and what makes them so special? It’s a sub sandwich place and what makes it special, to me anyway, is how they slice the meats and cheeses to order from big blocks right in front of you, with expert speed and efficiency. It’s a level of involvement no chain deals with (even a lot of smaller delis don’t do this, to be honest). I’m personally a fan of their cold subs, and the #8 Club Sub in particular, but I’ve also enjoyed their cheesesteaks and tuna sandwiches as well. This location is really no different than any other I’ve been to. The space is clean, modern and the staff is as friendly as all the others. It sort of reminds me of the Chick-fil-a or In’n’Out level of friendliness, but a bit more casual if that makes sense. What I mean by that is I get a strong sense that those two fast food chains put some amount of pressure on their staff to achieve that reputation. Jersey Mike’s may apply some of this pressure as well but it’s somehow comes across as a bit more natural and genuine here.
I’ve visited locations in Sacramento, Rancho Cordova and Folsom a number of times with a co-worker who doesn’t eat pork and they not only made it a point to either clean the slicer right then and there or use a different slicer in the back for his order but also remembered him on subsequent visits and started cleaning the slicer in advance. The customer service has rarely been anything less than great.
On my first visit I walked right up to the counter with no one in line ahead of me, and the whole process took less than five minutes. When there is a line it can take much longer, as with any assemble-as-you-order type place. I went with my typical Club Sub (Provolone, applewood smoked bacon, ham, Turkey & mayo)[Regular size, $9.85]. Bread options (baked fresh in the store) include White, Wheat, Rosemary Parmesan & a gluten free option. I’ve had all but the GF and they’re all good. Wheat has been my go-to for years but I’ve been going with the Rosemary Parm lately, which adds a little something extra flavor-wise. With this sandwich they alway ask if Mayo and Bacon are OK and if you want it Mike’s Way. Mikes Way includes Onions, Lettuce, Tomatoes, Red Wine Vinegar, Olive Oil, Oregano & Salt. I usually ask for “a little extra mayo” but was distracted and just said extra mayo. Hatchi Matchi, they didn’t disappoint with that as you can tell from the photos, lol. It was the first time I said to myself, this is probably too much mayo.
Mike’s Way, with its vinegar & oil, can get lead to a bit of a soggy sub if you travel with it. I think it’s best to have in the store but it’s OK within 10-15 min. I’ve played with proportions over the many, many visits. Different amounts of produce, getting extra and even double meats, etc. Honestly, just getting it as it is I feel is the best. They’ve got a very solid sandwich right out of the gate.
On my 2nd visit I dropped in to grab a sub in between laundry loads. Today it was totally empty inside but the staff was still busy, working on online orders no doubt. The same bearded gentleman as last time greeted me as I stared up at the menu. I confessed that I’d probably get my usuall but it’s sort of become a ritual to look over the menu in case something new pops out at me. He took the opportunity to make a few recommendations and noted they have a bit of a secret menu, which I asked more about. One thing everyone I bring here always seems to comment on is how the numbers on the menu are sort of random. As I learned this day, the missing numbers do exist but are rotated through a specials corner of the menu, but you can order them all the time. He described the #4 (known on the website simply as “The Number Four”) (provolone, prosciuttini, and cappacuolo) and gave me a quick slice of the prosciuttini and cappacuolo to taste. I liked the peppery notes on these and decided to go for it. Mike’s Way and all that jazz. This one doesn’t have mayo. Turns out I had earned enough points from previous visits for a free regular so I was off without ever taking out my wallet.
This sandwich was delightful, lighter and less salty than the Club Sub. The vinegar, onions and oil is a big part of their cold sandwiches and was able to stand out even more with the lack of the mayo and bacon here. A hint of the pepper from the prosciuttini was present throughout. I’ll probably be coming back to this one in the future.
Anyway, obviously I’m a big fan of this gigantic chain. For those that haven’t checked it out, it’s worth a visit. Their hot sandos are good. The cold subs are where they shine, in my opinion.
Eating Through Roseville 