Subway Workers Say You Should Never Order These 8 Things
Subway workers know the menu better than anyone else. They see what comes in, what stays out, and what customers regret ordering. A few items raise eyebrows behind the counter, not because the staff understands the backstory.
If you’ve ever hesitated mid-order, you’re not imagining things. These are the menu items employees say they would skip, mostly for reasons you won’t see printed anywhere.
Tuna
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Several former employees have shared that expired tuna gets mixed with fresh batches. This prevents waste but raises safety concerns. Subway’s tuna also includes large amounts of mayonnaise, which can mask the texture and age. In 2021, lab tests ordered by a customer lawsuit claimed no detectable tuna DNA. Subway denied the claims, but doubts about quality stuck around.
Meatball Marinara
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According to insiders at multiple Subway locations, the four-hour holding limit is mainly ignored. Instead of discarding them, staff keep the meatballs in hot wells for up to twelve hours. This extended time dries them out and breaks down the texture.
Buffalo Chicken
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After sitting in spicy sauce for hours, the pre-cooked chicken strips used in the Buffalo Chicken sub tend to absorb more salt than flavor. Customers expecting a bold, tangy sandwich find it disappointingly bland. A six-inch version contains around 1,200 milligrams of sodium. For anyone watching salt intake, this sandwich falls short on the health value.
Chicken & Bacon Ranch
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Despite being one of the frequently ordered items, the Chicken & Bacon Ranch rarely lives up to expectations. The ingredients tend to be out longer than ideal, especially during slow hours. That can affect the taste and leave the sandwich feeling greasy and uneven.
Sweet Onion Chicken Teriyaki
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Positive reviews may highlight the Sweet Onion Chicken Teriyaki’s sweet-savory flavor, but the chicken itself might not be as reliable. Marinated strips can be kept in the cooler for days at a time. By the third day, the meat starts to lose its firmness and develops a tangy odor. The sugary sauce masks early signs of aging, but not entirely.
Cold Cut Combo
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Although marketed as ham, salami, and bologna, this combo uses processed versions made entirely from turkey. But staff at Subway admit they don’t understand how it qualifies as those meats. The cuts arrive in slimy packaging, and prepping them involves draining excess liquid and handling sticky slices that cling together.
Seafood Sensation
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Subway quietly removed the Seafood Sensation from many menus, but it remains in multiple areas. Staff who’ve dealt with the mix describe a strong fishy odor and pasty consistency. Since it sells slowly, it is kept in the fridge for extended periods. Imitation crab makes up most of the mix, but the mayo-heavy blend overpowers any seafood taste.
Egg and Cheese
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Customers who try this once often don’t come back for seconds. The eggs are pre-cooked, frozen, and reheated, which leads to spongy food and uneven temperature. Slower morning traffic results in egg patties being placed in the cooler past their peak quality.
Oven-Roasted Chicken
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In a 2017 test, one sample of this patty showed just 53% chicken DNA. Subway disagreed with the findings, but the findings raised eyebrows. Workers describe it as spongy, with a slightly synthetic smell. The patty also loses its integrity after reheating, which is how it’s usually served.
Teriyaki Chicken
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Teriyaki Chicken often stays past its recommended shelf life. Marinated chicken used for this sandwich doesn’t always get replaced beforehand. Some stores keep it in rotation over and above the advised timelines.
Baja Chipotle Chicken
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Known for its smoky chipotle sauce, the Baja Chipotle Chicken still raises concerns behind the counter. Chicken used in this sub usually remains in storage well after the recommended deadline, especially when demand drops. If the meat looks dry or smells sour, that’s a sign it’s been sitting too long.
Chopped Salads
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The idea sounds appealing, but workers dread salad orders. They require chopping extra ingredients, which slows everything down. Unlike a sandwich, salads use up more prep time and utensils, and staff say the lettuce isn’t always fresh. Customers feel shortchanged, too, since the portion looks smaller despite the price matching a footlong.
Bread
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Daily baking sounds reassuring, but that doesn’t mean every loaf is fresh out of the oven. Various locations reuse bread from the day before, especially varieties that don’t sell quickly. Toasting helps a little, but it can’t fully fix texture issues. If a roll feels stale, asking for another can improve your entire meal.
Subway Melt
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Initial excitement around the Subway Melt didn’t translate to lasting praise. Most reviews noted uneven toasting and disappointing presentation. Employees struggled with consistency—cheese failed to melt properly, and bread burned before fillings were warmed through.
Veggies
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Eating vegetables that aren’t fresh increases the chance of consuming extra bacteria, especially if handling slips during busy hours. Subway’s veggie line looks clean and organized, but freshness varies. Lettuce sometimes arrives near expiration, and people have spotted browning before the lunch rush.