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Blimpie Rolls Out Two New Deluxe Subs

Blimpie, America’s Sub Shop, is commemorating a significant milestone – 60 years of crafting delicious sandwiches. What began as a dream shared by three friends in Hoboken, New Jersey, has evolved into a beloved brand cherished by millions across the nation.

To honor this remarkable journey, Blimpie is introducing something truly exciting: Deluxe Subs that promise to enhance your sandwich experience. Available for a limited time until June 24, 2024, these subs are the perfect way to celebrate Blimpie’s legacy of flavor and quality.

Now, let’s talk about what makes these Deluxe Subs so special. First up, we have the Deluxe Blimpie Best, a towering masterpiece piled high with extra ham, salami, capicola, prosciuttini, provolone, tomatoes, lettuce, onions, banana peppers, vinegar, oil, oregano, and mayo.

Next, we have the Deluxe Turkey & Provolone, a tempting creation featuring generous portions of turkey, provolone, tomatoes, lettuce, onions, banana peppers, vinegar, oil, oregano, and mayo. It’s the perfect option for those craving something a little lighter but still packed with deliciousness.

Blimpie’s 60th anniversary is a momentous occasion worth celebrating, and these Deluxe Subs are the perfect way to do just that. With their larger portions of premium meats and cheeses, they’re a fitting tribute to Blimpie’s legacy of excellence.

So, whether you’re a longtime fan or new to the Blimpie experience, now is the perfect time to enjoy a Deluxe Sub and join in the celebration. Here’s to 60 years of slicing fresh and many more to come!

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Written by Brian Nagele

Brian attended West Virginia University, then started his career in the IT industry before following his passion for marketing and hospitality. He has over 20 years experience in the restaurant and bar industry.

As a former restaurant owner, he knows about running a food business and loves to eat and enjoy cocktails on a regular basis. He constantly travels to new cities tasting and reviewing the most popular spots.

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