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  • Jefferson Adams

    Udi's Gluten-Free Buns Coming to Jersey Mike's Subs

    Jefferson Adams

    By Jefferson Adams •

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    Reviewed and edited by a celiac disease expert.

      Popular sandwich chain Jersey Mike's Subs is introducing Udi's gluten-free rolls.


    Now serving gluten-free buns! Photo: Wikimedia Commons--Michael Rivera
    Caption: Now serving gluten-free buns! Photo: Wikimedia Commons--Michael Rivera

    Celiac.com 11/21/2017 - Jersey Mike's Subs sandwich chain is known for its in-house baked bread, and tasty submarine sandwiches. To offer gluten-free buns for its customers, Jersey Mike's has partnered with Udi's. Starting in December, Denver-based Udi's will provide fully cooked, individually wrapped gluten-free buns at all 1,320 Jersey Mike's locations nationwide.

    The Udi's gluten-free bun will cost customers about an extra $1.50 for regular gluten-free subs and $3 for "giant" subs, according Jersey Mike's chief operating officer Mike Manzo.


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    To their credit, Jersey Mike's did not rush this through. The company worked to test the buns at over 200 locations in six states over a two year stretch. According to Manzo, the company focused on gaining customer trust, and building the project slowly.

    During that time, Jersey Mike's also worked with the Gluten Intolerance Group to develop procedures and a training video to prevent cross-contamination for people with celiac disease.

    To avoid cross-contamination, when making a gluten-free sandwich, workers must wash their hands, change their gloves, wipe down the work counter, and put down a separate sheet of clean paper. They then make the sub.

    Beginning Dec. 4th, 2017, you can look for Udi's gluten-free bun at Jersey Mike's locations near you.

    Learn more about Jersey Mike's and find a location near you at Jersey Mike's website.

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    Guest carleen

    I have stood there and watched them make my sandwich and they do the bread in the back they bring it to where the meat is etc. they do have it on paper. BUT then they put the mayo on with the same knife they use on the wheat bread.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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