Sub for Subway

Located new york new york

Quick subs on the go before you hop on the subway

Pick three one out of each row, sub drink side

10$ combo


each sub 7$

each side 1.50$ each

each drink 2.00$

spicy Italian sub

  • 1 12-inch Italian loaf (get it from the deli, it's better)
  • Olive oil for drizzle
  • Balsamic vinegar for drizzle
  • ¼ cup Mezzetta banana peppers
  • ¼ cup Mezzetta Italian Sandwich Mix
  • About 8 thin slices of capicola ham (little less than ¼ lb)
  • ¼ lb ham (applewood smoked is amazing)
  • 8-10 thin slices of salami (little less than ¼ lb)
  • 8-10 thin slices of pepperoni (about ⅛ lb)
  • ¼ lb Fontina cheese
  • Red pepper flakes

  1. Preheat the oven to 350.
  2. Slice Italian loaf in half but don't cut all the way through. Pull the halves apart and drizzle some olive oil and balsamic vinegar.
  3. On one half, spread banana peppers. On the other half, spread Italian Sandwich Mix.
  4. Layer capicola, ham, salami, pepperoni and Fontina cheese evenly over the two halves.
  5. Sprinkle some red pepper flakes on top (amount depends on how hot you want it), place carefully on a baking sheet and bake for 10-13 minutes.
  6. Close the two halves back up once it's done. Cut in half and enjoy with someone you really love because it will take that much to give up the second half! Yes, it's that good!

old fashioned peanut butter cookies

  1. 2cups creamy peanut butter (not the all-natural variety)

  2. 1 1/2cups granulated sugar

  3. 1/2cup packed light brown sugar

  4. 2large eggs

  5. 2teaspoons baking soda

  6. 2teaspoons pure vanilla extract

  7. 1/2teaspoon kosher salt
  8. Heat oven to 350° F.
  9. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
  10. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
  11. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

sun drop pound cake

5 eggs
3 cups sugar
3 cups plain sifted flour
2 sticks butter or margarine
1/2 cup Shortening
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
6 ounces regular SUN DROP

Cream butter or margarine and shortening, adding sugar gradually: add eggs, one at a time, and continue beating well after each addition. Slowly blend in flavoring, flour one cup at a time and SUN DROP. Turn into a large greased and floured tube pan. Bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done. Turn out on rack to cool.