Why are Mikes submarines so good?

Toujours Mikes

At Mikes, we enjoy welcoming you to our restaurant. And order after order, whether online or in the dining room, you often ask us the same question: how do you prepare such good submarines? Well, today is your lucky day, because we've decided to reveal the answer. Let's take a look.

The freshness of the bread is essential to making an exquisite submarine

An excellent submarine always starts with equally excellent bread. After all, bread is often the first thing you crunch into when eating a submarine. And what makes one bread better than another? Its freshness, of course.

If you want to make yourself a homemade submarine that is (almost) as good as ours, you have to equip yourself with freshly baked bread. But watch out, this famous bread shouldn't be too short or too long. Get one that's between 6 and 10 inches. If it's too narrow, you'll never be able to insert all the toppings that make your mouth water.

The delicacy of the topping ingredients: a must

Quality bread, now what? For the filling of your submarine, you also need to rely on the delicacy of the ingredients that will compose the sandwich. And what are these fresh ingredients?

Sautéed onions are rather unavoidable since they bring a flavour that no other vegetable can match. Sautéed mushrooms are also generally seen as essential, and rightly so, as are green peppers, which add a little crunch. Once everything is assembled and cooked, tomatoes and lettuce are often added to the mix. At Mikes, we do this with just about all our submarines, from our Hot Luke to the Co-star to our famous Superstar.

Beyond bread and vegetables: meat

Let's keep talking about garnish for a moment and look at the meat from our submarine. The most traditional people swear by Philly steak, the famous thin-sliced beef that is browned in a non-stick frying pan. This is also featured in our Western. Other than steak slices, pepperoni, bacon or chicken strips are common. Everything is a matter of taste.

Now you have bread and toppings... But where is the cheese and sauce? We've got you covered. Mozzarella is the cheese that grills best in the oven, and it is often the one we use in our submarines. All the more so because it is versatile and its flavour never overwhelms the other ingredients.

As for the sauce, our chefs have a penchant for herb oil. But if you're tempted by a chicken submarine, you're probably going to want mayonnaise, whether it's homemade or store-bought.

The perfect sauce for your perfect sub

So far, we have everything we need to make an excellent homemade submarine. Let's put it together, shall we?

Take your long fresh bread, cut it in half lengthwise and place it on an ovenproof baking sheet. Spread the meat, onions and mushrooms on the open bread. Then sprinkle your cheese over it and bake in the oven at 400°F for a few minutes or until the cheese is slightly melted.

Once this is done, cover the open sandwich with lettuce and tomato slices. Finish the arrangement by coating it all with vinaigrette or mayonnaise. Enjoy!

Savour the best submarine in town

Now you know how to prepare a tasty, delicious and fresh homemade submarine. Naturally, we have been careful not to reveal all our secrets. That's because we like to welcome you into our dining room again and again.

For more tips from Mikes, visit the blog section of our website. And if you want to enjoy an excellent submarine without taking out the kitchen artillery, order online or visit us at the Mikes restaurant nearest you. There's one right next door. We look forward to welcoming you!