This put my homemade turkey sandwiches, which I considered solid, to shame.

Oil, vinegar, oregano, and salt gave an otherwise simple sandwich an incredibly flavorful twist, and it paired beautifully with the soft, crusty-at-the-edges bread. It felt like a hybrid turkey-and-Italian sandwich.

The turkey was surprisingly moist, as was the cheese — which made sense in hindsight, given that I watched the staff slice these ingredients in real time. I expected only a couple of slices of each, but I found at least five of turkey and three of cheese.

I can’t say the lettuce, tomato, and onion were crisp, but that’s probably because they soaked in “the juice” for the 30-minute drive home. In my opinion, though, the “Mike’s Way” preparation was worth slightly soggy produce.

The sub didn’t have mayonnaise, which would be a dealbreaker for some, but with brightness from “the juice,” I didn’t miss it. (Plus, I could always customize the sandwich to add the condiment on.)