Firehouse subs, the sandwich chain of more than 1,100 units founded by former firefighters Chris and Robin Sorenson, has a unique approach to preparing its menu items. All of the meats and cheeses are steamed before being topped, dressed and served on sub rolls. The result is warm, succulent sandwiches that have created a far-flung fan base across the country.
Heading up menu development for the chain, based in Jacksonville, Fla., is Jay Miller, an industry veteran with more than 30 years’ experience at concepts including Max & Erma’s Restaurants, Fuddruckers, IHOP, Black Angus Steakhouses and Perkins. He has been Firehouse Subs’ director of product development since May of 2017.
He recently discussed his development process with Extra Serving, including his take on a Reuben, for which he replaces sauerkraut with a more accessible coleslaw, and also hinted at what we can expect in 2020.
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