Some days you crave a toasty crunch that crackles with every bite, other days you want soft bread that hugs the fillings like a cloud. The toast-or-not debate is real, and these counters let you call the shots. You will find secret techniques, oven magic, and cold-stack precision that completely change flavor and texture. Get ready to choose a side, then switch it up when the craving hits again.
Jersey Mike’s Subs – Point Pleasant Beach, New Jersey
At the original Jersey Mike’s, the bread choice matters as much as the famous red wine vinegar and oil. Toasted rolls add a caramelized crunch that amplifies peppery provolone and whisper-thin cold cuts. Keep it untoasted and you get a pillowy grip that soaks up juices, perfect for that iconic Mike’s Way drip.
Ask the slicer for extra shreds of lettuce and a heavier vinegar shake if you go untoasted, since softness loves zing. Toasted fans should request a bit more mayo to cushion the heat. Either way, you will taste shore-town heritage in every bite, like a beach breeze trapped in a submarine roll.
Jimmy John’s – Champaign, Illinois
In Champaign, Jimmy John’s is fast, but the toast decision slows you down for a second. The classic French bread stays soft by default, perfect for the clean snap of cucumbers and the bite of Jimmy mustard. Toast it lightly and suddenly the ham and provolone punch harder, with edges that crunch like a pep talk.
Unwich lovers skip bread entirely, but if you are torn, try half toasted, half untoasted for contrast. The crew moves lightning quick, so speak up early. You will notice how warmth releases the oregano aroma, while cool bread keeps the pickles spotlighted and bright.
Potbelly – Chicago, Illinois
Potbelly built its reputation on warm, toasty sandwiches that press down into melty goodness. But if you ask, they will keep your roll soft, letting the fillings stay crisp and cool. Toasted fans love the caramelized edges and gooey cheese pull that Chicago winters crave.
Untoasted brings a gentler chew that respects delicate toppings like avocado and sprouts. The shake-and-chip combo hits differently depending on texture: crunchy toast partners with creamy shakes, while soft bread lets kettle chips shine. You will find your groove one bite at a time, guided by that signature stove glow.
Firehouse Subs University – Jacksonville, Florida
Firehouse is famous for steaming meats and cheeses, then tucking them into a warm toasted roll. The University location does high volume, so the toaster sings constantly. But going untoasted gives a softer contrast, especially if you love cool lettuce and tomato against hot, steamy turkey.
Ask for extra mayo on toasted builds to balance heat with richness. Untoasted works great for the Hook and Ladder when you want juices to soak the bread without brittle edges. You will feel the firefighter theme in the bold flavors either way, like sirens for your taste buds.
Ike’s Love & Sandwiches – San Francisco, California
Ike’s is a sauce playground, and Dutch Crunch changes everything. Toasted, the crackly top turns into a flavor amplifier, gripping garlicky aioli so every bite pops. Untoasted, that same bread becomes a soft cushion that lets jalapenos and pickles lead the conversation.
Ask for the bread toasted if you want melted cheese woven into the crumb. Prefer crisp lettuce and cold tomato to stand out? Keep it untoasted and increase the dirty sauce drizzle. You will taste the Bay Area attitude in the bold names and bigger-than-life stacks.
Capriotti’s Sandwich Shop – Wilmington, Delaware
At Capriotti’s home turf, the Bobbie has strong opinions. Toasted bread gives the turkey-stuffing combo a crisp stage so cranberry sparkles with tart sweetness. Untoasted turns it into holiday leftovers in a hug, softer and nostalgic, perfect for extra mayo and pepper.
Ask to warm the turkey but keep the bread untoasted if you want temperature contrast. Go full toast for structural integrity when you add extra stuffing. You will find that Delaware pride shines brightest when crumbs fall and you debate your perfect ratio.
Mendocino Farms – Pasadena, California
Mendocino Farms leans Californian fresh, where produce brightness meets bread science. Toasted ciabatta creates micro-crunch pockets that enhance goat cheese and arugula pepperiness. Keep it untoasted to spotlight tomatoes and pickled onions with cleaner acidity and a gentle chew.
Ask for the hot honey drizzle on toasted versions to bloom aromatics. For soft builds, request extra greens to soak the dressing without collapse. You will taste market-day energy, like a picnic in a Pasadena courtyard, regardless of your toast stance.
Jason’s Deli – Beaumont, Texas
Jason’s Deli balances comfort and customization. Toasted hoagies carry melty cheddar like a Texas sunset, ideal for muffulettas when you want olive salad heat to bloom. Untoasted rye keeps its structure, letting turkey and avocado stay cool and tidy.
Ask for extra Italian dressing if you skip the toast, since tangy moisture helps. Toasted Reubens sing with steam and crispy edges, so request a side of Russian sauce to dip. You will feel Beaumont hospitality in the generous portions and reliable crunch-to-soft ratio.
Which Wich – Dallas, Texas
Which Wich is a choose-your-own-adventure. Toast the roll and your spices jump higher, especially cracked pepper and garlic. Keep it soft and the fillings relax into a balanced, easy chew that works for piled veggies.
Use the bag to mark extra oil if you go untoasted, or double cheese for toasted melt. The Dallas flagship vibe is bold and efficient, letting you fine tune texture like a soundboard. You will walk out convinced that toast is a tool, not a rule.
Cheba Hut “Toasted” Subs – Tempe, Arizona
Cheba Hut celebrates the toasted lifestyle right in the name, but you can still go soft if that is your mood. Toasted bread brings desert-crisp edges and melty cheese to balance bright, crunchy veggies. Untoasted keeps everything cool, ideal when the Tempe sun is already doing the warming.
Ask for extra house dressing on untoasted to avoid dryness. For toasted, request jalapenos to wake up the melt. You will feel the chill attitude either way, like a soundtrack that makes every bite bounce.
St. Louis Bread Co. – St. Louis, Missouri
At St. Louis Bread Co., the hearth-baked bread steals the show. Toasted baguette sandwiches create blistered crusts that crunch like applause, great with smoky bacon and sharp cheddar. Untoasted lets the interior stay cottony, so juicy tomatoes and basil can perfume each bite.
Ask for an extra spread of basil mayo on toasted builds to cushion the crust. Keep soft if you want the soup-and-sandwich pairing to feel gentle and cozy. You will taste Midwestern warmth in the hum of the bakery ovens.
McAlister’s Deli – Oxford, Mississippi
McAlister’s leans into Southern comfort, where sweet tea is mandatory and texture is personal. Toasted bread wraps smoky turkey in a crisp shell that pairs beautifully with sharp pickles. Untoasted keeps the crumb soft so you can chase bites with sips of tea without scraping your palate.
Ask for extra honey mustard on soft builds to boost zing. Toasted club lovers might double bacon for a louder snap. You will find Oxford charm in the easygoing pace and friendly advice at the counter.
Schlotzskys and Cinnabon – Austin, Texas
Schlotzskys and Cinnabon share space like sweet and savory roommates. The signature round bread toasts into a sturdy halo that holds warm meats and cheese beautifully. Skip the toast and it turns pillowy, letting the herbed aroma float up gently.
Ask to add jalapeno chips inside a toasted build for crunch-on-crunch satisfaction. Untoasted pairs surprisingly well with a Cinnabon chaser, since softness complements sweetness. You will taste Austin’s playful spirit in every customizable layer you stack.
DiBella’s Subs – Rochester, New York
DiBella’s bakes torpedo rolls in-house, which means toast transforms them dramatically. Toasted, the crust shatters slightly, focusing attention on hot roast beef and horseradish. Untoasted, the interior stays tender and stretchy, great for cold cuts piled high with banana peppers.
Ask them to toast just the inside if you want crunch without roof-of-mouth danger. Soft fans should request extra dressing for that classic upstate drippy experience. You will notice Rochester pride in every meticulous slice.
Erbert and Gerberts – Eau Claire, Wisconsin
Erbert and Gerberts brings playful names and serious texture choices. Toasting adds a Wisconsin-winter crunch that pairs well with melty cheddar and bacon. Keep it soft to let creamy dressings and fresh veggies stay cool and lively.
Ask to scoop a little bread if you toast and want more room for fillings. Untoasted benefits from extra pickles and a pepper shake. You will feel Eau Claire’s laid-back charm in the friendly pace and generous portions.
TooJay’s Deli • Bakery • Restaurant – Boca Raton, Florida
TooJay’s blends New York deli roots with Boca sunshine. Toasted rye becomes fragrant and sturdy, perfect for hot corned beef with a melty Swiss blanket. Keep it untoasted to emphasize the bread’s caraway perfume and keep coleslaw extra crisp.
Ask for Russian dressing on the side so you can balance moisture if you toast hard. Soft builds shine with tomato slices and a pickle spear to refresh each bite. You will taste deli tradition meeting beach-town ease, right under the palm-lined sky.
Pickleman’s Gourmet Cafe – Columbia, Missouri
Pickleman’s is all about balance between briny and warm. Toasted baguettes intensify garlic butter and give sharp provolone a stage to melt. Untoasted options keep the pickles snappy and the tomatoes bright, ideal for late study sessions.
Ask for extra pepperoncini if you toast, since heat blooms their citrusy sting. Keep it soft and request more vinaigrette for a zesty finish. You will feel Columbia’s student energy in the quick service and bold flavors.
Cousins Subs – Milwaukee, Wisconsin
Cousins Subs brings Midwest heft to every build. Toasted bread adds muscle to handle double meat and melted cheddar, perfect with a side of curds. Untoasted keeps the crumb forgiving so tangy Italian dressing can soak in without shredding the mouth.
Ask for extra onions if you toast to cut through richness. Soft lovers, go heavy on veggies for crunch without heat. You will taste Milwaukee heart in generous portions and sturdy bread architecture.
Penn Station East Coast Subs – Cincinnati, Ohio
Penn Station is built around the griddle, so toasted and grilled is the default. The bread gets crisp edges that hug melty provolone and grilled onions. Ask for an untoasted roll if you want contrast, letting cool lettuce freshen the bite.
Their fresh-cut fries make a great dipper for sandwich juices whether hot or soft. Request banana peppers on toasted builds to brighten the richness. You will feel Cincinnati hustle in the sizzling sound from the open kitchen.
Mr. Pickle’s Sandwich Shop – San Jose, CA – San Jose, California
Mr. Pickle’s in San Jose plays to California produce with swagger. Toasted Dutch crunch turns fillings into a flavor spotlight, especially bacon and pepper jack. Untoasted sourdough lets avocado stay silky and tomatoes stay garden-fresh.
Ask for extra bomb sauce on toasted builds to match the crunch. Keep it soft and request more pickles so brine balances the creamy textures. You will feel Silicon Valley speed with a neighborhood heart in every order passed across the counter.
Guard and Grace – Denver, Colorado
Guard and Grace is a steakhouse, so the sandwich game carries chef-level precision. Toasted artisan bread showcases seared edges and concentrated flavor, especially with shaved prime steak. Untoasted highlights buttery crumb that lets horseradish crème stay cool and refined.
Ask for a light toast if you want grill marks without losing tenderness. Keep it soft and dial up arugula for peppery lift. You will taste Denver altitude in the clarity of flavors, like mountain air meeting city polish.
Submarine House – Dayton, Ohio
Submarine House is grinder country, which means oven-toasted is tradition. Cheese bubbles, edges crisp, and peppers mellow into sweetness. Untoasted gives you a classic hoagie experience with fresh crunch and a clean, cool bite.
Ask for extra pizza sauce on toasted Italian grinders to maximize caramelized edges. Keep it soft and add more onions and vinegar for brightness. You will feel Dayton pride in every generous fold of meat and cheese.
Boudin Bakery – San Francisco, California
Boudin is sourdough central, so toast becomes a study in contrast. Toasted slices crackle, turning tangy crumb into a stage for warm turkey and melted jack. Untoasted keeps that classic chew that San Francisco fog was practically designed to accompany.
Ask for extra spread if you toast hard, since sourdough can drink up moisture. Soft fans should lean into tomatoes and greens for fresh lift. You will taste history in the crust, like the city baked into every bubble.