It’s been a longstanding tradition for many in the fast food review industry that Subway, while portrayed for years as a healthy alternative/savior of the industry, actually isn’t that good at all (taste or nutritionally). Try taking a picture of the sub you just bought and make it look Instagram worthy. Really try, and you’ll have a hell of a time, even in the best lighting. But Subway is starting to change their perception by bringing quality ingredients to the forefront. Chicken, raised without antibiotics are now in the forefront. Originally a long term goal, Subway has introduced Rotisserie-Style Chicken this week, sans antibiotic induced chicken. This premium option doesn’t take the place of the current chicken offering (which itself is going antibiotic free in April), but is offered in addition. We picked up a Rotisserie-Style Chicken sub to see how it stacks up.
- 9 Grain Wheat Bun
- Provolone Cheese
- Green Peppers
- Honey Mustard
- Rotisserie-Style Chicken
Subway’s Rotisserie-Style Chicken is made up of white meat chicken, hand pulled in the store, with the skin on still to provide some zest and authentic rotisserie taste. A six inch is quoted as 350 calories, though keep in mind that is without cheese or sauce, 29 grams of protein and only 6 grams of fat. Those numbers will bubble some after you add your favorite cheese and sauce (Subway even promotes cheese and honey mustard sauce in the sandwich description), but overall the sub has an underlying nature of being pretty healthy, at least compared to eating fried chicken or a 1/2 pound burger. A six inch will cost you $4.75, while a footlong will go for $7.75.
After ordering the Rotisserie-Style chicken, the Subway employee pulled open the meat tray holding the little boats of chicken and I was somewhat skeptical regarding portion size immediately. In past trips to Subway, when ordering chicken, steak, or any other non sliced lunch meat, each of these tubs represented six inches of sandwich. The amount of chicken in each of these tubs seemed rather minuscule and looked even more pathetic once placed on the sandwich. Luckily for me, the allotment process was different for the Rotisserie-Style Chicken and there were 2 tubs per six inch, creating a much more satisfying amount.
The chicken was far superior to the previous chicken offerings from Subway. Featuring more flavor, juiciness, texture, the Rotisserie Style-Chicken felt authentic. The browned on skin created a great sense of real on the spit chicken. To me this a pretty big moment for Subway, separating themselves from prefab, lunch meat into a realm of big time real meats.
Going along with the menu items’ recommendations for lettuce, tomatoes, green peppers, onions, and honey mustard the sandwich was complimented well. I added on some provolone cheese and the Subway toasting experience created a decent melty experience on top of the carved chicken. The vegetables didn’t really stand out, as I typically prefer to get things with dynamic taste like pickles, banana peppers, and spicy brown mustard. In the future I think I’ll lean towards my prior veggies of choice, because all the green peppers and onions really provided were some crunch. On the bright side, this highlighted the new chicken, making you appreciate it even more.
Subway Rotisserie-Style Chicken – The Verdict
I’m a big fan of this chicken. From the smell, appearance, and taste it’s wildly better than the standard Subway chicken. The premium price is well worth it as the sandwich is vastly enhanced. The carved, skin on chicken has a good taste that’ll make it worth another visit. It might even be worth getting the 50% more meat Deluxe Style Subway has been offering recently. While still not an amazing sub on the grand scale of life, this is Subway’s best offering to date.
Subway Rotisserie-Style Chicken Sandwich [Review]