IR

Jersey Mike’s Core 16 Subs – Comprehensive Study Notes

Sandwich Line-Up (#1 – #16)

  • #1 BLT
    • Ingredients ➜ Bacon, Lettuce, Tomato
    • Classic cold sub; no cheese listed, so focus on the core trio.
    • Memory hook → Think "traditional diner BLT.”
  • #2 Jersey Shore Favorite
    • Ingredients ➜ Provolone, Ham, Cappacuolo (a.k.a. “Cappi” or Gabagool).
    • Signature Italian-American combo from the original Point Pleasant store.
    • All three meats are pork-based → link to Italian heritage.
  • #3 The American Classic
    • Ingredients ➜ Ham, Provolone.
    • Smallest ingredient list of all cheese-meat subs.
    • Useful mnemonic: “HP” like computer brand → Ham + Provolone.
  • #4 (Name omitted in transcript—know by build)
    • Ingredients ➜ Provolone, Prosciuttini, Cappacuolo.
    • Essentially an amplified Italian pork & cheese combo (no ham).
    • Study tip: remember as “PPC” (all initial P’s).
  • #5 The Super Sub
    • Ingredients ➜ Provolone, Ham, Prosciuttini, Cappacuolo.
    • Combines #2 and #4 builds → the “Everything Italian” cold cut.
    • Keyword “Super” = 4 meats/cheese items instead of 3.
  • #6 Famous Roast Beef & Provolone
    • Ingredients ➜ Roast Beef, Provolone.
    • Parallel structure to #7 (turkey version).
    • Beef is cooked rare; note color for visual ID during practicals.
  • #7 Turkey Breast & Provolone
    • Ingredients ➜ Turkey, Provolone.
    • Leaner, poultry-based counterpart to #6.
    • Allergy/health relevance: lower sat-fat than beef or pork.
  • #8 Club Sub
    • Ingredients ➜ Provolone, Ham, Turkey, Bacon.
    • Sub-style of a traditional "club sandwich" (multimeat + bacon).
    • All cold components; differentiate from #9 (Swiss + roast beef).
  • #9 Club Supreme
    • Ingredients ➜ Swiss, Turkey, Roast Beef, Bacon.
    • Swap Provolone→Swiss and add Roast Beef; hence “Supreme.”
    • Warm or cold capable; exam may probe cheese difference.
  • #10 Albacore Tuna Fish
    • Ingredients ➜ Tuna salad mixture (tuna + mayo & spices).*
    • Sole seafood-based regular menu sub.
    • Mercury note: albacore has higher content; practical nutrition Q’s possible.
  • #11 Stickball Special
    • Ingredients ➜ Provolone, Ham, Salami.
    • “Stickball” references NYC street game → classic Italian deli fare.
    • Tri-protein blend: 2 cured porks + cheese.
  • #12 Cancro Special
    • Ingredients ➜ Provolone, Roast Beef, Pepperoni.
    • Named for Founder Peter Cancro; unique pairing of beef & pepperoni.
    • Try to remember "Beef needs a spicy kick → pepperoni."
  • #13 The Original Italian
    • Ingredients ➜ Provolone, Ham, Prosciuttini, Cappacuolo, Salami & Pepperoni (implied from standard build).
    • Most ingredient-dense cold sub (up to 6 items).
    • Good multiple-choice distractor; must list ALL meats.
  • #14 The Veggie
    • Ingredients ➜ Provolone, Swiss, Green Bell Peppers (base) + typical toppings.
    • Only sub without meat.
    • Calcium-rich because two cheeses.
  • #15 Meatball & Cheese
    • Ingredients ➜ Marinara Sauce, Provolone, Meatballs.
    • Hot sub; memorize as “MPM.”
    • Food-safety: hold sauce ≥ 60\,^{\circ}\text{C}.
  • #16 Chicken Philly Cheesesteak
    • Ingredients ➜ Onions, Peppers, Chicken, American Cheese.
    • Variation of classic beef Philly.
    • Cooking order: veggies ➜ chicken ➜ cheese melt.

Ingredient Glossary & Context

  • Provolone: Mild Italian cheese used in 12 of 16 builds; default cold-sub cheese.
  • Cappacuolo (Gabagool): Dry-cured pork shoulder; spicy notes.
  • Prosciuttini: Black-pepper coated ham-style prosciutto.
  • Swiss: Nutty cheese, only subs #9 & #14.
  • American Cheese: Melt-friendly; reserved for hot cheesesteaks (#16).
  • Marinara: Tomato-based sauce simmered with herbs; key for #15.
  • Bacon: Adds smoke & crunch to both club subs (#1 BLT also pork via bacon).
  • Roast Beef: Rare-to-medium cooked top round; features in #6, #9, #12.
  • Pepperoni/Salami: Provide spicy & fermented notes; cross-sell with Italian heritage items.

Patterns, Comparisons & Exam Tips

  • Cold vs. Hot:
    • Cold classics (#1-#14)
    • Hot specialties (#15-#16).
  • Cheese Swaps:
    • Provolone default; Swiss denotes "Supreme" or veggie; American reserved for cheesesteaks.
  • "Club" family logic:
    • Add Bacon to a meat/cheese base → becomes “Club.”
  • Italian Hierarchy:
    • #2 (3 items) < #4 (3 cured meats) < #5 (4) < #13 (6 meats) as complexity increases.
  • Two-ingredient twins:
    • #3 vs. #6 vs. #7 share identical cheese/meat structure – memorize by meat: Ham, Beef, Turkey.
  • Health & Diet notes:
    • Veggie (#14) = vegetarian option; choose swiss/provolone for calcium.
    • Turkey subs (#7, #8, #9) = leaner protein choice.
  • Possible test angles:
    • Listing ALL meats in #13 correctly (common error: forgetting salami/pepperoni).
    • Distinguishing Swiss vs. Provolone usage.
    • Hot-holding temperature requirement for meatballs (≥ 60\,^{\circ}\text{C}).
    • Recognizing subs by ingredient acronym (e.g., “P,H,C” = #2).

Real-World & Operational Relevance

  • Ingredient recall speeds up customer service; exam may involve timed build identification.
  • Cross-contamination prevention: note pork vs. beef vs. seafood board cleaning.
  • Cultural branding: Names like “Cancro Special” & “Stickball” link menu to company history; use in customer engagement.
  • Nutritional counseling: Provide lower-sodium alternatives (e.g., choose #7 without cheese).
  • Ethical sourcing: Albacore sustainability discussions increasingly affect tuna (#10).