Footlongs to-go beat tiny plane snacks in Terminal 1
This Subway sits airside in Terminal 1’s concourse, handy if you’re flying Southwest and want something you can actually finish at 35,000 feet. It’s a basic, $-tier option with standard Subway bread and toppings, but the made-to-order setup means you control how heavy or light the sandwich gets. Most folks grab a footlong, have it wrapped tight, and walk straight to the gate instead of gambling on whatever buy-on-board snack box shows up.
Hours track with typical Terminal 1 bank times, so early morning and evening departures see the longest lines. With a 3-star reputation, expectations should sit right at “normal Subway.” Complaints center on slower assembly when there’s only one person on the line and a few ingredients running out by evening, like certain breads or vegetables. If you’re connecting through SAN between 17:00 and 21:00, build in extra time here or eat earlier.
Menu is the usual lineup: turkey, ham, tuna, steak, and veggie sandwiches, plus basic chips and fountain drinks under $15 for a footlong combo. Regulars keep orders simple—think turkey on Italian with lettuce, tomato, and mustard—to move faster and avoid the ingredient-shortage frustration. If lettuce or tomato is a must for you, ask up front before you start listing toppings so you’re not rebuilding in the middle.
What frequent flyers actually do: they ask the staff to double-wrap the sandwich, grab extra napkins, and then stash the footlong in a personal item until boarding. That cuts down on mess in the cramped Terminal 1 seating and on Southwest’s 3–3 cabin. Watch out for the slowdowns during peak departures at gates in Terminal 1; a 10-minute stop can easily become 20. Tip: order a cold sandwich, double-wrap it, and eat halfway through the flight when the cabin starts to feel stale.