New Jersey Mike’s Planned for Wesley Chapel’s Summertree Plaza

Founded in 1956, the sub shop chain continues to expand all over the country

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: Jersey Mike's)

Jersey Mike’s, the sub shop chain founded in 1956 to offer “a sub above,” is growing its footprint in the Sunshine State. With well over 3,300 locations in the U.S., the chain is a sandwich giant, one “that believes in the value of ingredients, in the virtue of intention, and the idea that making a sub sandwich and making a difference can be one and the same.”

The brand’s next stop appears to be in Wesley Chapel, where plan review submitted by Eiland Subs LLC shows a new Jersey Mike’s opening at 32801 Eiland Blvd. There, it would join Summertree Plaza, a retail center that already houses restaurants like Marco’s Pizza, Wendy’s, and McDonald’s.

With it’s 3,300+ locations, Jersey Mike’s Subs is the definition of a household name. There’s a good chance you already have a favorite Jersey Mike’s order: maybe you too favor the Jersey Shore’s Favorite, #2, with provolone, ham, and cappacuollo; or maybe you’re more inclined toward #14, The Veggie (Swiss, provolone & green bell peppers). For this writer, you have to go with #13, the Original Italian: provolone, ham, prosciuttini, cappacuolo, salami, and pepperoni.

“Lettuce, onions, tomatoes, oil, vinegar and spices still top amazing authentic sandwiches across the nation, carrying on the namesake who created the store over 65 years ago,” says the Jersey Mike’s website. “Our secret to longevity has been making sure that everything is always high quality. Our meats and cheeses are all top-quality premium brands. Our bread is fresh-baked each day on the premises. And of course, everything’s prepared right in front of you. It’s what makes Jersey Mike’s the most authentic tasting submarine sandwich.”

You can keep up with all things Jersey Mike’s by following @jerseymikes on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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