Publix Subs Are The Best Subs Around, and These Are the Top 5 to Order

Across the board, I got the most DMs from chicken tenders sub fans. But I’m going to take that a step further and ask that you ask for them to chop the tenders and toss them in Buffalo sauce. It’s easier to eat that way (no taking a bite and having the rest of the tender fall out). Plus, when the chicken is tossed in the sauce, instead of drizzled, you get the full flavor of that tangy, medium-spicy sauce in every bite. (Otherwise, the tenders can be a bit dry.)

I get mine loaded with veggies (lettuce, banana peppers, bell peppers, olives, onion and cukes) and smoked gouda, with a light slathering of tzatziki to cool things down. The thicker spread adds a creaminess that’s—dare I say it?—even better than ranch.

That said, it’s hard to go wrong with any of the chicken tenders sub variations, from chicken bacon ranch to chicken cordon bleu.

The second most popular, by far, was the Italian sub. With a combination of Genoa salami, tavern ham and Italian-style cappy ham, all smothered with slices of provolone, this is your classic deli sandwich, fully loaded. It’s salty without making you reach for an extra bottle of water, a little smoky and savory. Pretty much everyone I spoke to made the same recommendation: Get it toasted and don’t skimp on the oil and vinegar for a little zing.

Sure, Publix has a Cuban sub, but if you’re anywhere near Florida and craving a Cuban sandwich, get thee to La Segunda Bakery in Tampa for the real deal. If you like a similar flavor profile—and don’t mind a little heat—when you’re at Publix, try the Havana Bold. Pillowy white bread keeps things from skewing too spicy (though you can add jalapeños if you’re all about setting your tastebuds ablaze), and in it, you’ll find layers of tavern ham, spicy Peppenero ham, Chipotle gouda cheese and pickles. Press it and add mustard for even more of a Cubano flair.

Admittedly, this is more of a hack…and a leap of faith. The veggie sub on multigrain is a marvel on its own (thanks to Publix’s fresh, crispy and never sad-and-wilty produce, which employees tend to pile high). But a high school friend swears that it’s even better when you take a bit of a DIY approach, heading to the seafood section and picking up a tub of the Deluxe Seafood Salad, an imitation crab-based salad, to add on top with vinegar. “I know it sounds gross, but it’s like the seafood salad Subway used to have—only better,” she says.

It seems we’re in a “Why choose?” era, with several people advocating for enjoying turkey, roast beef and ham at the same time. The Ultimate sub layers the three with provolone, though you could swap it for seven other options, including vegan cheese. (I love White American, though Jalapeño Pepper Jack is fun if you’re feeling spicy.)

Ultimate fans skew pretty classic in terms of toppings here, recommending mayo, lettuce, tomato and onion, for the most part.

Whatever you order, make it a combo and crush some chips atop your sub before devouring it to really have the full experience. And if you’re taking yours to-go and worry about the sandwich getting soggy, ask for sauces on the side. It makes all the difference.