Yello Sub is a Lawrence tradition. The underwater mural, the fish tank, the grimy booths, the fresh homemade cookies, and of course, the sandwiches are all an integral part of the city’s history. Folks come in from out of town just to eat here.
My favorite is tempeh parmesan, but I have them dress it up. I leave off the provolone cheese, because it adds unneeded calories, and add red pepper and red onion. Yum!
But even if you are lucky enough to have a Planet Sub near you, it’s still not a Lawrence Yello Sub original. I’ll still stop at a Planet Sub if I’m passing through a town, because I know I can get a good vegetarian meal there, but there’s something about the original that the franchises just can’t recreate.
I remember sneaking off campus while at KU for debate camp to get subs at the hill location, which was unfortunately demolished in order to make way for the Oread Hotel. You can still visit them on the 23rd street location.
There were period of college where I felt like I lived on Yello Sub. I remember when I worked at the Birkenstock store downtown sophomore year, and a guy who I helped pick out some sandals “tipped” me by giving me his full Yello Sub punch card. I was ecstatic.
Tempeh isn’t something I regularly cook with, but I’m going to try and develop more recipes that include it. It’s a great source of protein and is less processed than tofu.
Even if you aren’t fortunate enough to live in Lawrence, I can tell you how to approximate the experience of a tempeh parmesan sandwich at home!
Tempeh Parmesan Sub
- 1 whole wheat sub bun
- 1 slice plain tempeh
- 1/4 c marinara sauce
- 1/4 red pepper, sliced
- 1/4 red onion, sliced
Preheat oven to 350F. Slice bun in half. Steam the tempeh. Layer the tempeh on the bun, cover with marinara, sprinkle with parmesan, and top with sliced veggies. Bake for 10 minutes until bread is crispy and tempeh and sauce are warm.