For the majority of Jimmy John’s history they’ve been serving up cold subs. They’ve managed to find success through a contingent of loyal customers that prefer their cheeses and their meats and their bouncy bread unblemished by the heat of a broiler. But as of March 3, 2025 that all changed. Each store is now equipped with a toaster that can be fed a large portion of the Jimmy John’s menu (as of the writing of this review, only the items off of the Originals menu cannot be ordered toasted) to provide a crispy, crunchy, craggliness in each bite.
I, myself, did not become privy to this news until the end of June because I had all but written off Jimmy John’s in my book so this change wasn’t even on my radar. I’m not one to typically keep rankings, because I think that’s a complicated order, but I have found myself loosely crafting an unofficial national chain sub shop power ranking in my head from time to time. At the top it has always been Jersey Mike’s, and the two spot is usually occupied by a Potbelly’s or a Publix Deli (if that counts). But beyond that it’s a bit of a mess other than to say that Jimmy John’s would have to be pretty consistently low ranked when I think of head to head matchups with other chains. That being said, as a self-proclaimed toasted sub guy, when I found out they were offering toasted versions of their classic menu I knew I had to give it a go.
I ordered the Ultimate Italian which as far as I can tell is a sub that was rolled out with the new toasted sub marketing campaign. Again, you can order basically any sub toasted. Think toasted Billy Club or a toasted Club Lulu if that’s more your speed than the Ultimate Italian. It’s a pretty run-of-the-mill standard Italian sandwich with gabagool, salami, ham, and provolone. It also features bacon and a dusting of parmesan. To put it lightly, it’s a proper sandwich.
The main takeaway of this experience was that the toasting of the sub elevated the flavors to an entirely new place. The bread was crunchy on the outside, making a noticeable scrapping sound when I dragged a fork across the back of it. That’s the good stuff. While the exterior got a good even tan, the interior of the bread remained relatively untoasted which allowed for some of the oils of the toasted meats to get sopped up and provide a subtle extra pocket of flavor.
On the inside, some of the Italian meats that were exposed to the heat of the broiler got crispy on the edges, and the provolone had some beautiful char marks—the kind of thing that imparts flavor into a sub. It’s why our cave-dwelling ancestors ever invented fire: to char up their hoagies!
Point blank: the sub was delicious. It really made me reevaluate where I think Jimmy John’s belongs in the pecking order. I couldn’t stop thinking about it, truly. I went back and got it again just to see if maybe I was just in a proper headspace that day. I wasn’t. It still hit the same the second time. With these toasted subs I may be elevating Jimmy John’s to a top three spot. Who knows? It may even have the juice to contend for #1. The toasted Ultimate Italian (and by extension all toasted subs at Jimmy John’s) are absolutely Lunch Break Approved.
