I was staycationing last week, and after a long-overdue and rather intense massage, I decided to treat myself further at King Subs. Being in the sandwich business myself, I had long heard of King Subs’ greatness, but given the food I eat for free at work, I don’t often find myself lacking in the meat-and-cheese-between-bread department.
King Subs is near the airport at the corner of Grand River Avenue and Martin Luther King Jr. Boulevard. Inside, it is sparse, utilitarian and very clean. All good signs. After selecting the sub of your choice from the equally straightforward menu, you choose white or wheat bread (or a wrap), your preferred cheese and your toppings.
I chose the 8-inch club (16-inch also available), which came with ham, turkey and my choice of provolone. The meat and cheese are sliced fresh per order, and the bread is baked in house. I topped my sub with lettuce, tomato, onion, banana peppers and black olives — pretty much everything except pickles — and finished with some mayo and mustard. (A variety of other sauce options are available.) Finally, I added a bag of Miss Vickie’s jalapeño potato chips because a sandwich without chips goes against everything I stand for. There’s an option to have the sandwich toasted, but I’ve always preferred a cold-cut situation…