The Ultimate Meatball Sub. Yes, that's the one with cheesy garlic bread.
(Vegetarians and carbs avoiders, look away now.)
Something caught my eye as I dashed along a city street on Friday evening. Was it a sparkly dress in the window of a boutique? A pair of designer shoes, or a newly opened restaurant? Nope, it was a cheesy garlic bread sandwich on a Subway poster.
Subway has introduced The Ultimate range to its branches in Australia. A choice of subs built on cheesy garlic bread, or you can choose to have the cheesy garlic bread as an upgrade option on any sandwich. Only available for a limited time!
I went for The Ultimate Meatball Sub. I nearly ordered two, one to devour immediately and the other to take selfies with, but I forced myself to calm down. This isn’t a photogenic meal. These beasts get sloppy real quickly.
Actually I should have taken in progress shots as the sandwich artist was working his magic. Garlic butter slathered all along both sides of the sub, triple cheese, lashings of mozzarella and then into the toasting oven to melt it all down.
I did get thrown off guard by still having the usual choices of bread as a base (I get really panicked by unexpected questions when I’m ordering a sandwich). I picked the standard white bread, although I reckon this sub would work really well with one of the brown bread varieties too. Did I have salad? Yes, just tomato, green capsicum and spinach leaves.
So what’s my verdict on this extravaganza of a sandwich? Well, The Ultimate Meatball Sub is exactly what you need when you’re craving something cheesy, garlicy, meaty and a little bit greasy. It’s like instead of going somewhere for a whole pizza plus garlic bread, you can go to Subway where all your needs will be met in just one sandwich. I can’t imagine it surviving a home delivery trip, so make this a treat for when you’re actually passing by to pick it up.
Was I highly satisfied at the end of my meal? Yes, definitely, yes.
Could you make something like it at home? Of course you could, but then you’d end up eating six of them in a week, and that might be a problem.
Nicki Ranger is a freelance writer currently based in Perth, Western Australia.
All text content © Nicola Ranger 2013-2019. Unauthorised use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited.
All reader comments are moderated before publication.