Though different regions call them different things — hoagie (Philadelphia), hero (New York City), grinder (New England), or a spuckie (Boston) — sandwiches are universal. Made just right, a sub — that’s what we call them in Jamaica — not only satisfies cravings but can leave you feeling full for the rest of the day.

Khalil Barker had this in mind years ago while brainstorming business ideas with high school friends David Feare, Ivan Godfrey, and Christopher Campbell. His thought: sandwiches are versatile, easy to make. An easy sell, perhaps.

So in late 2015, when Barker, a student at The University of the West Indies (UWI), Mona, Western Jamaica Campus, saw the need for a concessionaire, he decided to conceptualise his first sandwich shop with the help of then Guild President Aubrey Stewart.

The concept of customisable sandwiches with a wide range of options for toppings, meats, and condiments at an affordable cost found favour among students. They also loved the new eatery’s smoothies and milkshakes. With the overwhelming response, the young entrepreneur moved to formalise and establish the brand SubShack.

In 2018, SubShack expanded to George Alleyne Hall on the UWI Mona campus. The branch — dubbed Panthers’ Café, in line with the hall’s symbol and mantra — operated successfully for two years before succumbing to the adverse effects of the COVID-19 pandemic. “Physical interaction was limited or none at all,” said Barker as he recalled the closure of that location.

It took some time to recover, but after an extensive search for the perfect spot Barker and his team found it at the newly constructed Eastwood Mall in Half-Way-Tree. “It took blood, sweat, tears, and God’s grace and timing to transition from dream to reality. The setbacks were (and still are) too many to list, but the key was to always focus on the goal,” said Barker.

The Thursday Food team got first dibs on SubShack’s offerings last Saturday during the spot’s soft opening. Our verdict? You can’t go wrong with a classic chicken panini, but if you want some variety, you can get the Bomber Burger, or ask chef Jhavid Wallace to whip up something special to suit your whim and fancy.

There are also wings, fries, pasta, soups, smoothies, juices, and shakes. And with a 7:00 am opening time, freshly made porridges and breakfast platters are always hot and ready.