*Originally posted by Omniscient * 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. Speaking as a Brit who is unfamiliar with the Subway u/v cut (as far as I’m aware it isn’t normally used over here, and back in the 70s when I worked for a while in a deli cutting HUGE french baton sandwiches, we used the “new” Subway cut) the following points occur to me: I would find the new cut easier to hold without the filling falling out - it is held securely inside the bread, not balanced on top of it; The filling is distributed more uniformly through the bread, and you’d be less likely to get a mouthful of bread with no filling. Why’d they change it? **. It was a Subway signature. This is because we made the best Subway sandwiches around. They’d then cut down the length, turning 180 degrees at the end and going back down the other side. Yummy. Does this now happen in the US too? **I just finished this entire reply then lost it when I tried to post. It’s not at all difficult. Bring back the "V-cut". For those who love subway, I have added to the food database the nutritional information for a 6inch wheat bread that has had the filling removed. 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 used to work in subway. Oh wait! 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. 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. Then, when you fold it back together, everything stays in. **, They cut the cheese after sliding the meat in between the buns. The Science Behind Every Meat Fold and Bread Cut at Subway (VIDEO) Posted by Dan Pashman. A couple of weeks ago my nephew, who works at a Subway mentioned the same thing. I understand that the old cut is described like a boat but I can't figure out how they used to do it. Well if they only put two slices on then they ARE skimping. Sliding the knife in parallel to the length of the bun at about a 30 degree angle from straight up and down. Specifically, back in the day they used to cut a wedge out of the top of the bun. Since I didn’t see this card when I went a month ago, I can only assume that the chance of getting a U-gouge depends on the skill of Le Sub-omane as well as his allegiance to the stricter, more—how 'you say—piddely-dink portions of company policy. The same size cold-cut combo sandwich, by contrast, runs $6.19. The pessemist in me thinks that the new cut was specifically for the purpose of allowing them to use less ingredients for the same price. The new cut makes it easier for the employee to refrain from putting so much inside. It's darker in color, but … Or so goes the scuttlebutt from employees when questioned…. Now they build the sandwich one slice of meat at a time, and when you get a sandwich with one type of meat you get a very poor volume of it, usually only a couple thin slices. They probably changed the cut because they could skimp on toppings and get away with it. However, whenever I DO get a taste for their sandwhiches, I have the 9 Grain and have them hollow/gouge out the bread (top and bottom parts) which is a conciderable amount less but still very filling, I do this for my kiddos too when I get the a sammy from Subway. The amount of goods that ends up in the sandwich does depend on what the employee is allowed to put in the sandwich. **My understanding of the change was customer complaints, after people caught on to the fact that by using the “u-cut”, subway was able to use much less filling in their subs than other sub shops. Hit ‘Post’ too soon—and, for a while there, there was a prominently posted placard stating that while the slice was the default cut, the U-gouge was available upon request. Like Chronos said, if they put the fillings right, hardly any veggie gets out. Ask the Subway sandwich artist to cut your bread "old style". There was still plenty of room for all the fixings, but the sandwich really held together well. Thanks for the input. A plate or a bowl? From my point of view, the old U cut would only work properly if after cutting you hollowed out some of the bread from the bottom half. They didn’t change the quantity of meat, as far as I know. I like it better the old way because it held my … *Originally posted by wolfsbane * How did Subway used to cut their bread? Our 9-grain bread contains 4g of fiber (15% DV) and 24g of whole grains. This site is a secondhand account of why. Subway cuts the bread for your sandwich using a single slice from the side, but you may remember when they used to make a U-shaped cut from the top. Next day morning, These defrosted bread dough will be scored 4 times which appear as bends in bread after baking. The main reason I think, and I think it is escaping all of us admist the talk about surface area and the like. This is so freaking weird because we were at Subway for dinner tonight and the Sandwich Artist and I were discussing how when I worked at subway in the early '90's we cut our bread this way and I … *Very nice people those aero-space industry types. All loves were 12", and they would cut one in half to make a 6" sandwich. Please note, product availability may vary depending on location. Of course, sometimes it would fall on the floor while they preparing the sandwich, and (if the customer saw the lid fall :D) the subway employee would have to start over. Reddit user Ariana-Mcclair , a former Subway sandwich artist, confirmed how fresh the vegetables are in an AMA thread. Athletes are paid considerable sums to endorse a new Subway sandwich. Later I asked Subway employees and the story I got was like lightingtool - safety reasons. Ok, I think we are missing the main point here. Also, they changed the cut a couple of years before the new breads came out, so I don’t think that was factor. I love and adore Subway, >BMT to be exact, with everything,minus jalepenos,heavy onion,mustard &mayo,vinegar&oil,s&P, but I refuse to buy another one around here until they turn the heat back up…, Powered by Discourse, best viewed with JavaScript enabled. Two flat surfaces of bread simply take less volume than a U shaped resevoir. How is Bread Manufactured?From Season 1, Episode 1 of How It's Made. Right now I am more concerned with the fact that the Subways in my neck of the woods have forfugginggotten how to brown the bread…!! First came the striaght cut, then the U-cut. A method warned against by every home-ec teacher and TV chef since the dawn of time. Another change: remember when they used to make employees wash thier hands? But why don't they do it anymore? I’m sorry but common sense and my own experiences tell me that you are wrong. *I called myself a SALAD artist years before they called their employees sandwich artists. Interestingly enough, I explored this post and thought that it was along the lines of that “If we remove one olive from each jar, we can save 2 million dollars a year” school of thought. Interesting, I just got my lunch from Subway and was thinking the same thing. She was told that too many employees were cutting themselves doing the “U cut,” so the higher-ups decided to make the switch to a less accident-prone cutting method. We STUFFED those sandwiches. Some of you older folks may recall that when Subway first made its way into every suburban strip mall they had a different way of cutting the fresh baked bread prior to filling than they do now. ... For some inexplicable reason, the folks at Subway let me make a sandwich with their executive chef and ask him all sorts of ridiculous questions about their specs. No thank you. The complete conversion to have this product out of the bread will be done soon,” Subway said in an e-mailed statement. 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. Not when Schlotzskys is an option. and have to actually find a way to dispose of it afterwards ? What holds more soup? This process is called bread out. **. The U wasn’t to trick the customer. I think they stole the name from me. You cut it, fold it open, and lay everything flat in the middle. 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 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. They still do the wedge described here in Denver, and it seems like a good thing, although in certain areas, perhaps it exceeded the grasp of their “Sandwhich Artistes”. *Originally posted by Loach * I could also cut the lid off in less time than it takes them to cut this dumb method now. Bread is delivered to the store on a weekly or bi-weekly basis as frozen breadsticks. The point and edge of the blade are directed right at the palm of the opposite hand. lightningtool’s theory that it is a result of knife accidents strikes me as unlikely too. For most of her life, Vani ate whatever she wanted—candy, soda, fast food, processed food—until her typical American diet landed her where that diet typically does, in a hospital. The best (pre-professional) job I ever had was at the “space center” Subway in Clear Lake City (near NASA) (Around 1991). Follow? Along with that was the old method of placing the meats on wax paper prior to making the sandwiches. I admit I haven't had a Subway in a while. Not only that, but another problem is that the cut of the meat is too wide to fit on just one half of the bread. I can only assume it was changed because the vut takes twice as long, and is annoying as hell for the customer (well, for everyone I know who ate at Subway, anyway). Instead, the meat covers all of one half and about a quarter of the other half (make sense?). My understanding of the change was customer complaints, after people caught on to the fact that by using the “u-cut”, subway was able to use much less filling in their subs than other sub shops. I agree that getting your bread cut a certain way depends on which Subway you go to. 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. which is about 350 grams of protein per day. The Natural-Cut fries at Wendy's also contain dimethylpolysiloxane, while Burger King's variety contains 13 ingredients of their own. Like Mr Jim, I too have never had a problem going up to the Subway counter and asking my sub to be cut ‘old school.’. Whats the deal? you got me prisoner, i never ate at subway i dont know of any fast food service that would satisfy my dietary needs. opened flat in a large toaster or V-toasted under a broiler) on various slits. ** The point and edge of the blade are directed right at the palm of the opposite hand. It allowed for optimal sandwich eating potential and from what I remember, kept the shit in the sandwich. Wash your hands. I just finished this entire reply then lost it when I tried to post. Actually if the sandwich “Artist” cuts the U (not supposed to be “v”) shaped gouge correctly, there is MORE surface area (for dressing)/volume (for ingredients) inside the sandwich. This post by lightingtool - your source for second-hand, un-cited matieral. Check your local Subway® store for other varieties of breads, toppings, sauces and final touches that may be available. **. MILFORD, Conn., Jan. 21, 2015 /PRNewswire/ -- The SUBWAY® restaurant chain, which started baking bread fresh daily in each restaurant in 1983, recently recognized its three bread … 1.Did subway always bake their own bread, and how long was each loaf? Two flat surfaces of bread simply take less volume than a U shaped resevoir. **. Actually if the sandwich “Artist” cuts the U (not “v”) shaped gouge correctly, there is MORE surface area/volume for putting the ingredients inside the sandwich. Most workers I have seen compensate for this by wrapping it really fast to either hide/minimize the amount that falls out. I could also cut the lid off in less time than it takes them to cut this dumb method now. I loved it, because all your fix’ins never “slip” out like they do now. There are through-cuts (separating the roll into two parts) and partial slits like the vertical ‘clam roll’ slit cut through the browned top crust and the horizontal ‘hot dog’ slit cut through one side of the roll. Some tricky sandwiches benefit from having some of the roll hollowed out. They put the meat on in front of you now? 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. I thought it was because the method hadn’t translated when it crossed the Atlantic. They changed the quantity of other stuff they put into the sandwich. 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….
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