I paid a visit to Planet Sub last week. Planet Sub puts out a very good product. They make all of their bread from scratch every day, including custom blending several types of flour to achieve their own take on whole wheat bread, which actually is a loaf that is somewhere between white and whole wheat, with a very airy texture. It's not a hearty whole wheat, which wouldn't work for these types of sandwiches.
Planet Sub Flour Stash
There is a very large menu to select from, including a substantial selection of vegetarian sandwiches for those so inclined. The building itself is quite small and resembles a garage that someone has fixed up. There are overhead doors on two of the walls that are meant to be open in summer.
Planet Sub Interior
While Planet Sub is by no means a substitute for a sandwich from Bari or Riviera, it fits solidly in the Subway/Potbelly's School. Though I detest Subway, I'd put Planet Sub and Potbelly's in the same category of better than average sandwich.
Planet Sub Super Hero 6"
Planet Sub cuts their meat just a little bit on the too thin side, but they more than make up for it with the freshly baked bread, which is light and airy and a bit focaccia-like as opposed to the toasted Gonella served at Potbelly's or the pre-made frozen bread they use at Subway.
Planet Sub
734 W. Fullerton Ave
Chicago, IL
773-528-PSUB
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven