Best Of: Oven Baked Subs

Jul 20

This week we are going with something simple, yet almost everyone seems to love...submarine sandwiches AKA subs, gyros, grinders or hoagies. We are not talking about any sub, but more specifically the “oven baked” variety. Teresa and I love a good hot oven baked sub . . . not a hot sub cooked and thrown into a cold bun, but one that is actually baked in the oven on a good Italian or French roll or maybe a nice ciabatta bun. We have our favorites, but are always looking for somewhere new, so we are open for any suggestions that come our way.

We have a few favorites, here in Livonia, that we always gravitate toward. Places like Zino’s Pizza (Ann Arbor Trail and Newburgh) and Tony Ba’lony’s (Merriman and Schoolcraft) who do their subs on homemade ciabatta bread and have addictive pasta salads. Both are really good, but I have to give the nod to Zino’s who I think makes their sandwiches a little beefier. We also like subs from Primo’s, but then again everything from Primos is good. We have had the grinders from Mancino’s and Bellicino’s, which are really good, but not our first choice due to their proximity to where we live. We really like Belly Busters (both Livonia and Plymouth locations) their subs are good and they serve them with steak fries. If you like a good meatball or Italian sausage sub, try Rocco’s Deli in Midtown Detroit or the Livonia Italian Bakery on 7 Mile west of Farmington.