The best (pre-professional) job I ever had was at the “space center” Subway in Clear Lake City (near NASA) (Around 1991). Thats somewhat besides the point, but I think that the logistics involved in filling a side cut sandwich preclude heaping much in the way of toppings into it. If you watch them cut the new style, they usually hold the bread in one palm, while pressing the knife in the opposite side and cutting through. A method warned against by every home-ec teacher and TV chef since the dawn of time. They dont leave it in the oven long enough, (or there is something dreadfully wrong with all the Subway ovens within a 60 mile radius of me )…, A few times they were still gooey… grossed me out…, YES, I did complain, to one and all and some who didn’t want to hear about it…. We also sliced our own meat. Footlong fans breathed a sigh of relief at the beginning of February, when sandwich chain Subway announced that it was removing azodicarbonamide-- a chemical used in shoe rubber and yoga mats -- from its bread. I always have to shout “sauce before salad!” to avoid this. The old lids were more prone to fall than the new ones. There was a field on the form asking at which Subway I encountered a problem, so I listed the one at frequented most, and by coincidence or not, there was a sign posted after about a week stating that customers could get their bread cut either the new way or the old way. It seems more dangerous to the employee, very marginally faster and that I tend to even doubt, less efficient and disliked by many customers, and no longer a Subway signature. The end result is a sub that consists of a big thick bunch of meat down one side and a barely contained bunch of veggies on the other. Sliding the knife in parallel to the length of the bun at about a 30 degree angle from straight up and down. It certainly seems to be a institutional thing since I noticed it gradually happening at one, then another, then another store over a fairly short span of time about 5 years ago. Follow? Yummy. But with great power comes great responsibility, and Subway has not always lived up to its end of the bargain. If they didnt, the cut had to change in order to make shorter sandwiches. A turkey sandwich used to have 6 slices of meat. I disagree with wolfsbane’s point that you get less filling from the U-gouge. Why'd Subway change how it cut the bread? If you ate at the subway in College Park MD in 1987 (for about a month and a half) you may have had a sandwich prepared by me. This process is called bread out. Or so goes the scuttlebutt from employees when questioned…. As you can see from above, the wedge design was unique and overall a very good way to cut a bread into "halves". Thus, when the half that should have nothing on it is folder over, the meat that was overlapping it is doubled up, and at the same time it pushes half the veggies out the other side. I find this rather hard to believe, and I assume that they didn’t want to cut it the old way because it was too difficult for them. I as a Subway employee (before the sandwich Artist days*) always cut the sandwich with as much of the hole removed to make it hold as much as possible. noticing a tuna sub is now $6, instead of $5.50, plus that several other ones are no longer $5.50, plus that some of the regular subs are now $7). I disagree with wolfsbane’s point that you get less filling from the U-gouge. As always I’m at the mercy of the mods. Whats the deal? I haven’t eaten at Subway for years, but if they went back to the straight cut, then that’s how they used to do it. This owner wasn’t stingy. I will confirm a previous point : the U-cut was used as trickery designed to make the sandwiches look bigger and more stuffed than they were. Better owner/manager = better sandwich. I thought it was because the method hadn’t translated when it crossed the Atlantic. vut = cut, of course. Thats somewhat besides the point, but I think that the logistics involved in filling a side cut sandwich preclude heaping much in the way of toppings into it. I’ll happily enjoy any good sandwich made by another, but when I make my own, I enjoy getting it ‘right’. This may be difficult for employees who are less experienced. But why don't they do it anymore? * Did you eat at Subway when they were cutting it with the U shaped cut? For the uninitiated, there once was a time (a glorious time) when Subway would simply cut the top off of their bread and create a nice channel for your meat, veggies, etc to be placed. As a child I made my post Thanksgiving turkey-and-gravy sandwiches the same way I made a turkey-and-stuffing or turkey-and-mayo - and that’s just fine- but having experiemented, I’ll never go back. and have to actually find a way to dispose of it afterwards ? All in the name of cost cutting and screwing the customer without their knowledge. The tip is basically always directed down at the cutting board and the blade mostly moves side to side in front of the body and away from the hand holding the bread in place. I think they stole the name from me. The same size cold-cut combo sandwich, by contrast, runs $6.19. And only 4 olives. *Originally posted by wolfsbane * Some of the new breads were scored differently on top, leading to very thin sections of a ‘U’ on top. **. Explain that it means that they cut into from the top instead of the side. Various types of rolls rolls may have two soft sides (usually with one larger than the other), one soft side, or none. Okay, so I’m a loon. Have they changed how they cut the cheese? If the fillings are falling out of the hoagie cut, that just indicates that the assembler doesn’t know how to put the fillings in. I don’t bother anymore though. Simply put, the bread boat concept needs two ‘ends’ in the loaf, this would imply that all the subs where the same length. I have been to Subways where they ask ahead of time how you like it cut and I have been to Subways where the teenagers working were too new to even know what I was talking about. Cellulose in Taco Bell Seasoned Beef Oh, man, are there a lot of ingredients throughout every mention of the "seasoning" that gives the beef at Taco Bell its specific flavor . Is this another cost cutting measure too??? There was still plenty of room for all the fixings, but the sandwich really held together well. 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