The sandwiches were good, but not enough to stand out among other sandwich chains thanks to stingy portions and disappointing sides.

Firehouse Subs has long made a name for itself innovating with hot sandwiches, "steaming" their meats and cheeses and placing them on toasted sub rolls. Their brand is synonymous with hearty hot sandwiches, until today...

Why Firehouse Subs calls this a 'Firehouse Hero' I don't know. I still don't know what a hero sandwich is but as this doesn't have a flashy costume and isn't saving the day I still have to look for the hero part. This is a good sandwich with the dominant flavor being turkey. If you like turkey then this will be your deal. I only ordered it because I need to order everything they sell so I can review it. I ate this for you. Don't you feel special? Do not point out that I look like I eat ten of these a day. I'm depressed, it makes you gain weight.

Some say that necessity is the mother of invention. As the sun falls out of the sky during a hungry summer night, I could think of no other famous quote to capture my spirits as I was dropped off at the front doors to the local grocery store to search for sustenance for my crew. With inspiration wan

If you love Firehouse Subs, we've uncovered all the important details about their app, rewards program, menu, sub sizes, birthday treats, and everything else they have to offer.

We talked with some of Milwaukee's best to find out what real life firefighters are cooking up in their kitchens. Here are recipes inspired by their firehouse meals.

Made with ground beef, veggies, beans, and the perfect blend of seasonings, this award-winning firehouse chili is a true crowd-pleaser.

As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California

This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal. The recipe comes from Greg Drazkowski of Menomonie, Wisconsin.

The 'Firehouse Hero' is a beefy thing with roast beef, smoked turkey(not like the turkeys running this country), Virginia Honey ham, and ...

Our take on this popular Mexican dish certainly does not disappoint. Packed with protein and easy to make, this recipe is the perfect dinner solution.

A super easy meal to throw together on a busy day that's absolutely delicious. Cooking in a covered dish in the oven allows the round steak to become tender. The onions, bell pepper, and tomatoes cook down into a flavorful sauce. Anyone, no matter your cooking experience, can make this firehouse steak. We served it with mashed potatoes and garlic knots for a comforting dinner.

Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Indulge in the ultimate chocolate lover's dream with this Decadent Vegan Chocolate Cake recipe. This cake will satisfy even the pickiest chocolate

One night at the Harrison Fire Department in New York, career firefighter A.J. Fusco needed to whip up a quick side for dinner, and he wanted it to be healthier than the usual French fry. So he switched in some sweet potatoes, added a dash of chili powder, coated everything in maple syrup, and—voila—a firehouse favorite was born. “You’re grilling—not frying—and you get the creaminess from the sweet potato working with the heat and sweetness,” says Fusco. “The guys went crazy for it.”

We’ve often wondered how they do it. We are talking about cooking for the crew at a fire station. Think about it; it’s hard enough preparing food for a family, but it’s even harder for a couple dozen men and women who might have to bolt at a moment’s notice.…

Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Orlando Fire Department Engineer Emanuel “Manny” Washington will be competing on the Food Network’s hit show Cutthroat Kitchen. Washington will take on three other firefighters from fire departments across the country in the episode “Stop, Drop and Flambé.” The show hands four chefs $25,000 and allows them to sabotage their competitors. Washington’s episode is part […]

If you love Firehouse Subs, we've uncovered all the important details about their app, rewards program, menu, sub sizes, birthday treats, and everything else they have to offer.

We shadowed two Milwaukee firefighters and got the scoop on what's going on in their kitchen.

London's The Chiltern Firehouse's crab doughnuts are a treat to make at home. If you've never tried a savoury doughnut before this is the recipe to try.

The Chiltern Firehouse has been illuminating London's restaurant scene since opening in 2014. Located in the heart of London's Marylebone, the building was one of the first purpose-built fire stations in London, dating from 1889. The firehouse was decommissioned in 2005. Mainly offices and storehouses, there was the odd crusty dormitory for night-duty firemen to sleep in, which was then turned into an occasional exhibition space. Carefully restored by hotelier André Balazs, the man behind the celeb-friendly Chateau Marmont in LA and New York’s Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. "The place is hotter than the surface of the Sun. I reckon even God would have to wait for a table," quipped restaurant critic Tom Parker Bowles. What draws them in is the design, but what makes them stay is Lisbon-born chef Nuno Mendes's incredible food, from crab doughnuts with coral dusting, monkfish cooked over pine and char grilled Iberica pork with courgettes to brunch recipes and elegant snacks such as cauliflower florets with truffle purée. Greeted by a handsome, top-hatted doorman and escorted through a lush cobblestone garden courtyard and past the Chiltern Fiehouse’s oyster cart, we were seated at an intimate table for two beside the restaurants iconic corner nook with a fireman’s pole skewered through its centre. In the kitchen, Michelin starred chef, Nuno Mendes, who spent sixteen years in the United States, working with such world-renowned chefs as Wolfgang Puck and Jean-Georges Vongerichten, and his menu represents the diversity and seasonality of modern American cooking. Beginning with a glass of English champagne served by one of the restaurants desperately handsome waiters, we also marvelled at the beauty of the interior with its high ceilings, large mirrors, polished marble tables and hand woven Indian jute ceiling as well as the large open kitchen which is at the heart of Chiltern Firehouse. Showcasing the the food and ambiance of the restaurant, chef Mendes published a cookbook last year that's sold at the Chiltern Firehouse — a culinary opportunity not to be missed. After a wonderful lunch, with lots of interesting eavesdropping and people watching, we left a little heavier with a cookbook under my arm and a promise to return next time we are in London. The Chiltern Fiehouse’s oyster cart in the garden courtyard features a rotating menu of native oysters, including Ostra Regal Oysters from Bannow Cove in Ireland A glorious dark pink Dahlia in the Chiltern Firehouse's cobblestone garden The fashionable brasserie-style interior is absolutely beautiful with high ceilings, large mirrors and polished wooden and marble tables custom-made in Vietnam Beside our table was a circular booth skewered by the original fireman's pole, surrounded by an alcove of mirrors Michelin-starred chef Nuno Mendes draws on a career split between the US and Europe to create a changing menu of reimagined classics and bold new flavours, with an emphasis on seasonal healthy eating The table setting with blue linen napkin and John Jenkins crystal stemware The lunch menu celebrates the contemporary, ingredient-focused cuisine of chef Nuno Mendes Langham English Sparkling Wine from Dorset Ostra Regal Oysters from Bannow Cove in Ireland at a whopping £5 each Housemade mignonette sauce for the oysters Seasonal Crudité La Latteria Burrata with Heirloom tomatoes and chili sauce with browned bread crumbs 2017 Weingut Stadt Krems Lossterrassen Gruner Veltliner from Austria and a Salice Salentino from Puglia Firehouse Caesar Salad with roast chicken, anchovies and parmesan Maldon salt in an elegant silver bowl Truffle Gnocchi A cookbook is no substitute for a coveted reservation, but for fans of the Chiltern Firehouse who dream of its Caesar salad with chicken skin, Nuno Mendes' lavish cookbook may be the next best thing The Ladder Shed Bar, so named due to being where firemen once used to store their ladders, is officially only open to residents and their guests The new wing of the hotel was built with handmade bricks to look just like the firehouse, with its very same Victorian arches and crenellations www.chilternfirehouse.com Creamed Corn from Chiltern Firehouse Serves 6 Recipe courtesy of Chef Nuno Mendes 6 whole corn cobs 2 tbsp unsalted butter 1 large leek, thinly sliced 1 garlic clove, thinly sliced 1 tbsp crème fraîche 1 pickled jalapeño from a jar, diced 2 tsp snipped chives 1 lime, juiced Maldon salt Hold the corn cobs upright on a chopping board and cut the kernels off of 3 cobs. Place the kernels in a bowl — you should have about 12 ounces of kernels. Place the cobs in a large saucepan and cover with 1 quart of water, then bring to a simmer and cook for 40 minutes, uncovered, skimming off any scum that rises to the surface. Once the corn stock is made, remove from the heat and discard the cobs. Heat the butter in a saucepan, add the leek, and sauté for about 3 minutes, then add the garlic. Continue to cook for a few minutes over low heat, then add the corn kernels. Cook for 2 minutes over medium heat, stirring, then add the stock. Bring to a simmer and cook over low heat, partially covered, for 2 hours. Purée with a stick blender and pass through a fine-mesh sieve into a bowl, then set aside. Preheat the oven to 325°F. Roast the three remaining corn cobs in the oven for 40 minutes, turning them occasionally, until the kernels are cooked all the way through. Remove from the oven, leave until cool enough to handle, then cut the kernels off the cobs. Heat the corn purée in a saucepan, then drop in the roasted kernels. Stir in the crème fraîche, pickled jalapeño, and chives, and season to taste with lime juice and salt.

Firehouse Meatloaf When you picture a firefighter, what do you see? A scrawny, raw food enthusiast chowing down on a bowl of kale lightly dressed with lemon juice and idealism? Heck no! You envision a strapping and courageous person who needs to eat. This hearty meatloaf, straight from a firehouse in NC, packs a tasty protein punch sure to ...

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Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole 1/2 cup of chili powder gives it plenty of punch, but be sure to use mild chili powder. If you have spicier chili powder, start with 1 to 2 tablespoons and taste as you go. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).

These recipes are a great way to start your day.

Firehouse Subs is adding a little joy to the holiday season with its famous "Name of the Day" promotion lasting now until Dec. 23. Each day there is a chance to win a free sub sandwich if your name matches the chain's name of the day.

This is my hubby’s all-time favorite BBQ Chicken. One of our favorite places to stop in New York is the Lisle Firehouse on Main Street in Lisle, NY when they are serving their Chicken BBQ. …

This spot offers an inviting atmosphere, fun menu items and a way for customers to support firehouse charities with a portion of their bill.

Firehouse Guacamole Burger with cheese, bacon and jalapenos stuffed ground sirloin patties and my fan favorite Firehouse Guacamole on a pretzel bun

If there are two things that firefighters are known for, it is being able to withstand some intense heat and cooking amazing meals. Firehouse Station Enchiladas are certainly an amazing meal — beef and cheese filled tortillas covered in a spicy and savory homemade enchilada sauce. Mmmm, that's going to fire up your taste buds! Don't worry if you aren't a fan of spice! Luckily, you can control the amount of flame in this recipe by choosing the hot (or mild) sauce on top! Firehouse Station Enchiladas have plenty of nourishing protein to keep you fit for duty, and the delicious taste is sure to be a hit at either the firehouse or your house!

Firehouse, a new boutique hotel, brings dreamy rooms and a sprawling New American restaurant to the growing neighborhood.

London's The Chiltern Firehouse's crab doughnuts are a treat to make at home. If you've never tried a savoury doughnut before this is the recipe to try.

Lots of first responders and blue collar workers get placed on shift work. And while I love having my firefighter home for 48 hours after he works 24, those 24 hours that he works need