What is "Mike's Way" at Jersey Mike's (And the Exact Sequence)

Published on Thu May 07 2026

If you get a job at Jersey Mike’s Subs, you aren’t just slapping cold cuts onto bread. Jersey Mike’s prides itself on a specific rhythm, fresh slicing, and most importantly, finishing the sub “Mike’s Way.”

If you are working the sprinkler station (the person adding the veggies and condiments), memorizing the exact sequence of “Mike’s Way” is mandatory. Doing it out of order will result in a messy sub and a reprimand from your shift leader.

The Exact Sequence of Mike’s Way

When a customer orders a cold sub and asks for it “Mike’s Way,” they are getting a specific blend of five ingredients. You must apply them in this exact order:

  1. Onions: Thinly sliced white onions go directly onto the meat.
  2. Lettuce: Freshly shredded iceberg lettuce is piled on top of the onions.
  3. Tomatoes: 3 to 4 slices of tomatoes (depending on sub size) are laid evenly across the lettuce.
  4. The Juice: This is the most famous part. It is a splash of Red Wine Vinegar followed by a splash of an Olive Oil blend. Crucial technique: You must splash the juice in a quick, zigzag motion over the tomatoes so it drips down into the lettuce and meat without making the bread completely soggy.
  5. The Spices: Finally, you sprinkle a dash of dried Oregano and a dash of Salt over the wet tomatoes to lock in the flavor.

Memory Trick: O-L-T-J-S (Onions, Lettuce, Tomatoes, Juice, Spices).

The Danger of the Meat Slicer

While the sprinkler station is about sequence, the slicer station is about speed and safety. Jersey Mike’s slices all their deli meats and cheeses fresh, right in front of the customer, for every single sandwich.

During a Friday lunch rush, the person operating the slicer is flying. You must maintain strict focus.

  • Never look away from the spinning blade while talking to a customer.
  • Always use the heavy metal guard to push the meat block down; never use your bare hands to push the end of a turkey breast into the blade.
  • The blade must be cleaned and sanitized frequently, which requires special Kevlar gloves to prevent severe cuts.