My favorite is "The Caribou," a turkey (not caribou) sub that comes with a double layering of provolone, "avocado" spread, lettuce, tomato, sprouts and mayo. I usually forget that you can customize any sub with more veggies (pickles, jalapenos, onion, green pepper, mushrooms, black olives, and cucumber) so my subs usually come as advertised. I think the best thing about Silver Mine's subs are the whole-wheat buns. It's really more of a multi-grain, and it tastes good even on its own, without the fixin's. That's a rarity.
The double dosing of provolone, the sprouts, and the "avocado" spread give the 'Bou most of its taste. The thin slice of almost translucent turkey don't have much impact and for that matter you can order the same sub without the turkey as the "Pikes Peak or Bust" for 40 cents less.
As for the avocado, the menu states that avocado is what you will be getting on your sub. I have seen actual slices of avocado go into the tortas at Mexican restaurants like La Concha... Silver Mine uses a green spread that has a distinctive, not unpleasant, flavor. It doesn't taste much like real guacamole or avocado. Perhaps Silver Mine subscribes to the Kraft foods philosophy ("We think customers understand that it isn't made from avocado"). At any rate, I'd rather have it on the sub than not; it gives a little boost to the product.
The availability of the sprouts is nice. Other distinguishing touches: there's a roast beef sub that comes with a little cup so you can eat it "au jus." And the sunny east-facing dining area is pleasant enough.
Also on the menu: a hefty meatball sub called the "Steam Engine," and a hot BLT sub dubbed the "Boomtown." Three salads: grilled chicken ($4), chef ($4) and garden ($2.50) seem a little like afterthoughts.
The modest-sized chain has outlets in Arizona, Florida, Illinois and Wyoming as well. Most are near college campuses, college students being the primary audience for subs delivered at 3 a.m., the late delivery hour being the most touted of Silver Mine's signature features.
