Subway executive chef Chris Martone has been developing sandwiches, salads and other menu items for the chain over the past 15 years.
Martone has overseen the addition of seasoned breads, low-fat sauces, chopped salads and new sandwich ingredients, such as spinach and avocado spread.
He is a graduate of the University of Massachusetts at Amherst and the Culinary Institute of America in Hyde Park, N.Y.
Martone recently discussed sandwich trends with Nation’s Restaurant News senior food editor Bret Thorn, and even recommended a sandwich for him.
According to your bio, you like to put toasted spinach on your sandwiches. What is toasted spinach?
You just put spinach in the toaster and put some weight on it so it doesn’t fly around. It wilts and makes it more tender without really cooking it. It’s a different dynamic. I’d suggest trying it.
What sandwich trends have you seen recently at Subway?
A lot of people are being more experimental and matching things together. We’ve been seeing pepperoni as an addition to [sandwich] bases. It’s great with breakfast. People add it to turkey and meatballs and tuna.
Pepperoni and tuna?
Yes, and some people toast that to make a pepperoni and tuna melt.
What other combinations are you seeing?
I think the spice is continuing to build. The Creamy Sriracha we have is really gaining its place. Within our organization we allow [franchisees] to have local offerings, and two thirds of the stores have kept the Sriracha. I still think spicy has a way to go [in terms of growth], especially with the younger crowd — and you. I know you like spicy.
How about different vegetables, which Subway has been promoting in recent marketing?
It kind of depends. We do studies to see what people put on their sandwiches. I’ve been toasting onions and peppers for my steak and cheese — it just takes some of the sharpness out of the onions and wilts it a little. But I hear a lot of people put lettuce on their steak and cheese. Lettuce and tomato are still far and away the most popular vegetables we use.
Are there any new vegetables that are gaining popularity?
Not that we can really put on a sandwich as of yet. I’ve been tinkering with that, but we have concerns like shelf life — getting them through our system — and growing season. The leafy greens are kind of taking off, but I’m not sure we can get those through our systems yet.
Baby kale is taking off like crazy … I did a tour in Boulder, [Colo.] and they’re talking about massaged kale salads. Hilarious. Even our local grocery store [in Milford, Conn.] has a premade salad with kale and carrots, but I see they’re balancing them with sweeter dressings and fruit.
In terms of bread, are tastes changing?
Our flatbread [introduced in November 2008] has been doing really well. It jumped right in and made a place for itself.
How about the chopped salad you introduced in October 2012?
It’s still kind of finding its way, but people like that we’re dressing it for them and they don’t have to work with it [to toss it] really quick on their laps, and we mix the ingredients really well.
Customization is a big trend. Are you helping customers build their own combinations?
We’re talking about doing more work behind that — to recommend certain builds. We might be doing more recommendations like that on our website or an app — trying to give people more ideas in case they get stuck, getting them to come in and check some things out that are atypical.
In honor of National Sandwich Day on Nov. 3, you made personal recommendations for Subway sandwiches. We’ve known each other for a while. If you were going to make a sandwich for me, what would you make?
I’d start with the Buffalo chicken, then add pepper Jack cheese, red onions, jalapeños and spinach. I’d toast that for you and finish it with Creamy Sriracha.
What bread would you use?
I was going to ask you that.
I’m a fan of whole grain.
Our nine-grain would work with that; our honey oat. I’d stay away from the Italian herb and cheese. That might clash your flavors a little bit, but some people might like that. You could also try it on flatbread if you like.
Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary