Subway's Doritos Footlong Nachos Review: Don't Sleep On This Creative New Menu Item
We're well into 2025 and the test results must have been good enough that now the rest of America can order their own helping of Doritos Footlong Nachos. It seems nachos made out of Doritos is a no-brainer genius idea to begin with, as Frito-Lay has suggested cheesy and beefy recipes featuring its signature triangular chip. But what happens when that idea is dressed up in reality with the ingredients on hand at Subway. Are these Subway Doritos Footlong Nachos a nach-woah or more like a nach-no? The Takeout took in this new Doritos nachos collaboration to see where the actual truth lies.
Recommendations are based on firsthand impressions of promotional materials and products provided by the manufacturer.
Read more: 12 Things You Should Think Twice About Ordering From Jersey Mike's
Subway and Doritos are teaming up for a limited time run of a new product called Doritos Footlong Nachos. These Nachos begin with a bed of Nacho Cheese Doritos, which is smothered with Subway Cheddar Cheese sauce, Monterey cheddar cheese, and then topped with spicy jalapeños, diced tomatoes and red onions, and then completed with zesty Baja Chipotle sauce. There are variations of the Doritos Footlong Nachos, where they can be topped even further with classic Subway veggies and cheese, or add on rotisserie-style chicken or steak. Smashed avocado is an additional option, as well.
In a statement, Paul Fabre, Senior Vice President, Culinary and Innovation at Subway said, "Subway's newest partnership takes everything our fans love about Subway sandwiches -- from quality veggies, proteins and tasty toppings -- to the next level with the cheesy flavor and iconic crunch of Doritos." He added, "Whether you're in the mood for a snack, pairing them with your favorite sub or sharing with friends, Subway and Doritos are serving up even more flavor in every satisfying bite."
Subway's Doritos Footlong Nachos officially hit participating nationwide locations starting April 3, 2025. They will remain in store for a limited time only. The three variations of nachos retail for the suggested price of $5, although the price may vary per location, and may be higher when ordered for delivery. Guests can add the rotisserie-style chicken or steak at no extra charge, but the option to add a scoop of smashed avocado comes at an additional cost. At the Manhattan location I purchased these at, the steak and chicken ones set me back $7 a piece, and the veggie version costs $6, but the added smashed avocado tacked on another $1.50.
The nachos can be found under the Snacks, Sides, & Desserts submenu. They can be ordered in-store at the counter, or in advance using Subway's app or website, during usual business hours, while supplies last. The nachos are completely customizable to remove standard given ingredients, or even add ones that don't come standard.
A single serving of Doritos Footlong Nachos is 171 grams and nets 550 calories, 39 total grams of fat, 11 grams of saturated fat, 1 gram of trans fat, 45 milligrams of cholesterol, 980 milligrams of sodium, 13 grams of protein, 38 grams of total carbohydrates, including 3 grams of dietary fiber, and 4 grams of sugar. The nachos with chicken weighs in at 205 grams and nets 590 calories, 41 total grams of fat, 11 grams of saturated fat, 1 gram of trans fat, 70 milligrams of cholesterol, 1180 milligrams of sodium, 20 grams of protein, 38 grams of total carbohydrates, including 3 grams of dietary fiber, and 4 grams of sugar.
The nachos with steak also weighs in at 205 grams and nets 600 calories, 41 total grams of fat, 11 grams of saturated fat, 1 gram of trans fat, 75 milligrams of cholesterol, 1200 milligrams of sodium, 21 grams of protein, 39 grams of total carbohydrates, including 3 grams of dietary fiber, and 5 grams of sugar. The nachos with smashed avocado weighs in at 206 grams and nets 600 calories, 44 total grams of fat, 11 grams of saturated fat, 1 gram of trans fat, 45 milligrams of cholesterol, 980 milligrams of sodium, 13 grams of protein, 41 grams of total carbohydrates, including 5 grams of dietary fiber, and 5 grams of sugar.
My Subway Nachos artist started working on the chicken version first. I admired how it was all put together, at a safe distance behind the sneeze guard, as a bag of Doritos were pulled open and splayed in a footlong paper basket. The chicken and cheesy elements were then added to this bed of Doritos, and then warmed up for 25 seconds in the quick oven. While that was happening, the employee took slices of tomatoes and pieces of onion and chopped them up right then and there, and then added them to the Nachos when they came out of that oven.
After the final sauce was applied, I was looking at a well organized mess. The white of the chicken contrasted a little within the sea of orange elements, but it all looked surprisingly very appetizing. It also had an appealing smell, where the nacho cheese flavoring of Doritos rang through, as well as the Baja Chipotle sauce.
Before I took a single bite, I was impressed right off that bat at how firm and stable the nachos were. The Doritos didn't bend or turn into mushy slop, having to hold the weight of all those other ingredients on top. And when I was actually ready to taste, the Doritos triangle served as an excellent vehicle to bring it all to my mouth. I was instantly smitten with its taste. True to its billing, the chicken, while a little too finely pulled for my tastes, still had a nice salty rotisserie-style flavoring to it. It meshed quite well with the confluences of cheeses, sauce, and even the vegetables, which were sort of just hanging around quietly in the background. So far so great.
The next Doritos Footlong Nachos interaction I tried was the one with bits of steak strewn about. This is the same very steak that has been long featured in Subway's standard steak & cheese sandwich, and one I personally have not come in contact with since my own days as a Subway Sandwich Artist in the latter part of the 20th century. The brown bits of beef created a much more attractive picture with these nachos, as they added a nice visual contrast with the oranges.
Before I took on the nachos as a whole, I wanted to get reacquainted with the steak. It's rather thin, flimsy, and in a way, looks like roast beef, if it was roasted a little longer. Its taste is nothing special, with no strong sense of seasoning, but it still had a passable beefiness. In this set of Nachos, the beef didn't really add to the overall flavor, which didn't really come a shock. However, it excelled here as an added texture. Its chewy meaty texture was a good addition to add variety, alongside the classic crunch of Doritos, the gooeyness of the yummy cheese, the fluidity of that winning Baja Chipotle sauce, and the slitheriness of the veggies.
The steak and chicken versions of the Doritos Footlong Nachos seemed most poised to hog the spotlight in this new Subway collaboration. Not to be overlooked is the meat-free version, which I opted to have outfitted with smashed avocado. That avocado was hanging around in a plastic pouch, and when called upon, was squeezed into a snake-like form that reminded me of a vibrant pea-green version of the Auryn medallion that the Childlike Empress sported in "The Neverending Story" movie. As a complete footlong, these nachos resembled what everyday nachos look like, and if somehow solidified in place forever, could pass as some sort of championship wrestling belt of a luchador.
With no meat in sight, the veggies physically stood out, and also dominated the nachos' flavoring as well. Subway's veggies are pretty average to begin with, even with the onions and the tomatoes not exactly the crispest, they still brought a welcome dash of freshness and coolness to the nachos. The avocado, while in need of a little salt, and perhaps a touch of citrus, elevated the nachos to another level. Its chilled creaminess cut into the heaviness of all the other savory elements, to make a completely satisfying treat. The jalapeño slices toss in a lovely pinch of spice, and should be required ordered for any of the nachos. Splurge and add the avocado, too.
I honestly and truly go into each every taste test with an open mind and an open mouth. However, I would be lying if I didn't have some reservations about this collaboration where Doritos was lending itself to be topped off by the ingredients of Subway. I love to be proven wrong, especially when it means chowing down on something so darn enjoyable. For something that sounds like perhaps a good idea in theory, but probably not in actuality, Subway's Doritos Footlong Nachos proved themselves to be a bona fide excellent snack.
Two to three people could share a single Footlong for a little nibble, or one can take it all on by themselves as something that could actually pass as a meal. Just don't tell that to a dietician. After tasting parts of the three variations, I took in about 1.5 footlongs of nachos and felt completely content and even happy with the end results. A burp that came much later reconfirmed my joy with these nachos.
When I started with them, I only had two real concerns -- would these quickly turn into a sloppy mess, and would they be edible once all has come to room temperature. I'm happy to report that all my fears never came to pass. The Doritos chips remained very robust, even with all that piling on, for a long stretch of time. Sure, the meaty ones are best eaten warm, but still tasted great even when the chicken and beef cooled off. Now that I know that Subway's Doritos Footlong Nachos works as a thing, I'm ready for version 2.0. How about starting with a bed of Doritos Cool Ranch and including a dollop of sour cream to finish it off?
In advance of their nationwide launch, Subway invited me to a New York location for a sneak peek taste test of its new Doritos Footlong Nachos. I ordered all three options -- with chicken, with steak, and the veggies with the smashed avocado add-on. These nachos were taste tested in that same order just mentioned, by my lonesome, and for the sake of their freshness, on site at the Subway location.
The final criteria for this chew and review of the Doritos Footlong Nachos is flavor, appearance, aroma, sturdiness, Doritoness, nachonality, palatability, value, overall lovability, and the likelihood that I would want to order these again. The short answer is... nach-yes! Here's hoping it doesn't become one of those discontinued Subway items that we'll never get to eat again.
For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more!
Read the original article on The Takeout.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
6 hours ago
- Yahoo
Post Malone Models Underwear for Kim Kardashian
Post Malone recently collaborated with Kim Kardashian's SKIMS for their latest campaign, promoting a new line of menswear. The rapper took to social media to share some photos from the new campaign, which has a Western theme. In one of these photos, he could be seen wearing nothing but underwear, thus showing off his tattooed body. SKIMS is the latest brand to partner with the artist, whose previous collaborations include Doritos, Stanley, and Oreos. Post Malone wears camouflage underwear in new photoshoot The 'Rockstar' rapper and GQ recently shared a series of pictures on Instagram, promoting the former's partnership with Kim Kardashian's SKIMS for their new campaign. In one of the pictures, he could be seen wearing nothing but underwear. He accessorized with a white hat and necklace. Post Malone and SKIMS' new ad campaign marks the launch of the latter's new Heavyweight Fleece loungewear as part of the menswear collection. Besides the loungewear, the collection includes a zip-up hoodie and a SKIMS Basic t-shirt. Additionally, SKIMS' new men's clothing collection includes underwear, t-shirts, and a fleece. All of these have a Realtree camouflage print. The collection will be available for purchase in SKIMS storefronts and online on August 21, 2025. In an interview with GQ, Post Malone shared that the shoot for the campaign was 'a lot of fun.' He added that the experience made him 'feel like a handsome son of a b—–h.' Moreover, the 'Sunflower' artist called the experience of shooting SKIMS' underwear campaign 'terrifying.' He stated that he has 'never done anything like that. It's like a Sasquatch sighting, essentially, is what it feels like.' Malone continued, 'Everyone's going to call it in to the cops and say, 'We saw Bigfoot out here.' Or, Averagefoot. Sorry.' Furthermore, Kim Kardashian has posted a couple of pictures and a video of Malone from the shoot. She even praised Post Malone's involvement in SKIMS' new ad campaign. 'Post Malone truly embodies the spirit of the SKIMS Man with his effortless energy and style, which really shine through in this campaign,' she shared in a statement. (via People) 'This launch is a big moment for us,' the media personality continued. 'Not only because we're expanding our menswear line, but also because we're introducing our new heavyweight fleece, which takes comfort and quality to the next level.' 'Having Post lead the campaign just felt like the perfect fit,' she concluded. Originally reported by Abdul Azim Naushad on The post Post Malone Models Underwear for Kim Kardashian appeared first on Reality Tea. Solve the daily Crossword
Atlantic
2 days ago
- Atlantic
Why Is Everything Spicy Now?
The Carolina Reaper is so hot, it makes jalapeños taste like milk. It's so hot, it causes people to hallucinate, vomit, pass out, wish they'd never been born. It's so hot that the guy who invented it—in 2012, by crossbreeding habaneros and Naga Viper peppers, each of which were once thought to be the hottest in the world— has said it tastes like eating 'molten lava.' Original-recipe Tabasco sauce is up to 5,000 Scoville heat units; habaneros are up to 350,000. The Reaper has been known to reach 2.2 million. To be clear, I have never tried it—none of the above sounds that fun to me. But you are welcome to. You can have it dusted onto cheese curls sold at your local grocery store, or on a slider at one of the more than 300 Dave's Hot Chicken locations nationwide, so long as you sign a waiver. I can't get over this: 15 years ago, our species could not imagine a pepper as hot as the Reaper, and now we can eat it with a lemonade and fries for lunch before heading back to the office. America is setting its mouth on fire. According to an analysis provided to me by Datassential, a food-and-beverage-industry consultancy, more than half of American consumers are likely to buy an item described as spicy, up from 39 percent in 2015. Those who already like spice are eating even more extreme versions of it, but the interest in heat is happening across the board, even at the moderate level, among people who might never touch a Carolina Reaper. As of this year, more than 19 out of every 20 restaurants in the United States—a category that, notably, includes ice-cream stores, bakeries, and coffee shops—offer at least one spicy item, according to Datassential. Frito-Lay now sells 26 different Flamin' Hot products, and sales of those products increased by 31 percent from 2022 to 2023. To put it generally and reductively, American food has not always been known for embracing spice. But now a large and apparently growing number of people in this country are willingly chomping down on fruits that have been expressly cultivated to bind to their body's pain receptors and unleash fury with every bite. 'It's one of the great puzzles of culinary history,' Paul Rozin, a retired psychologist who spent much of his career studying spice, told me. 'It is remarkable that something that tastes so bad is so popular.' This trend, like basically every trend, is being driven by young people: According to a survey by NCSolutions, which helps packaged-food companies advertise, 51 percent of Generation Z consider themselves hot-sauce connoisseurs, and 35 percent have signed a waiver before eating something spicy. But it is also the result of a collision of several changes in the way Americans eat. Food costs are high, and the industry is crowded; spice can be a cheap way to produce flavor, get consumer attention, and mask less-expensive ingredients such as corn and chicken. New techniques have enabled manufacturers to tweak flavors much more easily, injecting spice into just about any mass-produced food: ice cream, lemonade, Gushers, boxed mac and cheese, the sandwich bread at Subway. Immigration, the internet, cheap shipping, and inexpensive international travel have ushered in a truly global food era, one in which people are much more familiar with, and able to access, ingredients and ideas from the heat-seeking culinary traditions common in Asia and Central America. And at the same time, spicy food has also gotten better, moving away from the blunt-force trauma of what Dylan Keenan, who runs the online hot-sauce store Heat, described to me as 'stupid hot stuff that didn't taste good' in favor of more nuanced flavors: the back-of-the-throat burn of the Trinidad Scorpion, the lip-numbing kick of Sichuan peppercorns. The Reaper, despite sounding intense, still tastes more interesting than the pepper extract that used to supercharge hot sauces and snack foods; it's sweet and a little fruity, supposedly, at least before the pain sets in. All told, spicy food is easier to make, easier to find, and easier to love than it was just a few decades ago. The body's spice receptors adapt over time, like feet get calluses. So spice creep is ceaseless and self-perpetuating: We're getting used to spicier foods, so we are eating spicier foods, so we are getting even more used to even spicier foods, as though our taste buds are all on a flywheel that can't stop speeding up. In 2022, responding to customer demand, Fly By Jing introduced an even hotter version of its Sichuan chili crisp, made with what its founder, Jing Gao, described to me as 'the hottest Chinese chili you can grow.' (Xtra Spicy is now the company's second-best seller, behind its original recipe.) At Heat, Keenan told me, sales of extra-hot sauces are growing faster than milder ones, and What's the hottest thing that still tastes good? is the most common customer request. 'I do think it's likely that within a generation or two,' he wrote to me in an email, 'the median American will be able to handle spice levels that would have sent a medieval peasant into anaphylactic shock.' Historically speaking, he pointed out, spice tolerance has only moved in one direction. It's true. The first person to eat a hot pepper probably did it somewhere in the lowlands of southern Mexico more than 10,000 years ago, and I would guess they probably thought it would kill them. But they went back for more, or at least they told their friends. Part of this is pure neurochemistry: Capsaicin, the compound that makes many spicy foods spicy, transmits pain signals to the brain, which the brain then counteracts by releasing endorphins—it's like a runner's high, except you can get it while sitting in your car outside of a McDonald's. Rozin calls the phenomenon 'benign masochism': a little bit of pain, as a treat. 'It's bungee jumping and roller coasters and swimming in cold water,' he said, and it is a uniquely human impulse. (Imagine what would happen if you put a dog on a roller coaster.) 'We somehow get a pleasure out of our body telling us not to do something, but we know it's okay.' In the 1970s, when he was studying spice in Oaxaca, Rozin found that even children had learned to tolerate spice. When he offered the local pigs and dogs a choice, they picked bland food every time. The dogs might be onto something. Then again, they don't know about viral food challenges, or about the idea that your food choices reflect your identity, or how powerful it can feel to confront agony and swallow it whole. Mao Zedong is said to have suggested that anyone who couldn't tolerate chiles couldn't be a revolutionary; all over the world, and for centuries, spiciness has been something to conquer, and chiles have symbolized strength, bravery, national pride, and virility. America, it seems, is finally catching up. Self-taught superhot cultivators have spent the past decade trying to outdo themselves, crossbreeding progressively more infernal peppers with progressively more ridiculous names, ones like Death Spiral and Dragon's Breath. (The Reaper isn't even the world's hottest anymore: That would be Pepper X, which has an average Scoville rating of above 2.6 million.) Rich and famous people with much, much better things to do are willingly humiliating themselves on Hot Ones, a web show that invites celebrities to eat hot wings while answering interview questions and that sold last year for $82.5 million. Internet-facilitated food challenges have become both more common and more extreme. The extreme has, as it tends to do, seeped into everyday life. Blandness has become not just a culinary flaw but a moral failing, evidence of spinelessness and unsophistication. Being able to withstand spicy food, by contrast, is probably the most meaningless matter of personal preference people feel comfortable bragging about. (Think about it: Beyoncé would never sing about keeping ketchup in her bag.) The whole thing does feel very human: The impulse to defeat nature and find ever more extraordinary ways to test the limits of having a body, even if (especially if) it hurts a little. So we swill milk and cry in front of an audience of millions, or battle against our own biology at breakfast—just for the thrill, just because we can.
5 days ago
Ohio woman grew up receiving handwritten letters from her father. Now he and a group of dads are sending over 1,000 letters to people across the globe.
Beginning in the fourth grade, 30-year-old Rosie Paulik said she grew up receiving countless handwritten letters from her father. Over the years, she estimates she has acquired over 3,500 letters from her dad, 67-year-old Buz Ecker. Whenever she would be away at summer camp, when she left for college or even moved into her first apartment that was a mere 20 minutes away from their Cincinnati, Ohio, home, Paulik would always discover a handwritten note in her mailbox every single day. Each letter felt like a journal entry, ranging from topics like his classes he was taking during his doctorate program that concluded this year, how proud he was when she would hit career milestones, or even just detailing his favorite Subway sandwich, Paulik said. Paulik's 2-year-old son now also receives letters from her father, and she has saved each and every one. Each letter features his fatherlike sense of humor -- which might include some dad jokes -- somewhere on the page, she said. 'Sometimes during the letters, my mom will talk to him out loud when he's writing and he'll write, 'Hold on, she's talking to me,' and she stops talking and then he gets back into the letter," Paulik said. But this past July, she noticed her father -- who had finally earned his Ph.D at Antioch University in January -- had become "aimless" and she could tell "he wasn't feeling great." A few days later, after recalling all the thousands of letters she had received from him, she thought of a solution: "I wonder if complete strangers would want to receive a letter from him," she thought at the time. So, she decided to post a TikTok, seeing if anyone would be interested in this proposition. Immediately, she received a resounding response and quickly acquired over 1,000 requests -- which as of Wednesday had grown to 1,200 requests -- for letters from her father. Thus, the Dad Letter Project, which is described as "mail that'll make you smile (or cry, in a good way)" on its website, was born, Paulik said. "People wanted to hear from a dad. They wanted to hear from a father figure," Paulik told ABC News. Her dad, who is spending the summer in Naubinway, Michigan, was "immediately on board," but she realized he might need help in accomplishing this task. So, they brought on three additional "Dad Staff Writers" to assist in fulfilling these requests, Paulik said. Paulik said each submitted request is different; some are grieving the loss of their own father and others are wanting to hear a funny anecdote. She recalls one request from a third-grade teacher in West Virginia who was "asking for my dad to be the third-grade class' pen pal," she said. "Sometimes, you just need a dad to remind you that you're doing great, to offer unsolicited life advice, or to tell you a joke so bad you have no choice but to laugh. It's like a hug, but on paper," the project's website said. Regardless of the topic, Ecker -- who has been writing about 10 letters every morning since the beginning of the project -- said every letter "comes from my heart." "I address the problems that they have as best as I can. I'm honored that they write me, and I'm happy to write them back," Ecker told ABC News. While they are "inundated" with the amount of requests, Paulik and Ecker said they plan on continuing the project past the summer because of the "big need that we're tapping into." They have also received questions about starting a letter-writing project with mothers, which is something they are beginning to look into, Paulik said. To receive a handwritten letter from one of the dads, Paulik said requests can be filled out on their website, where people can include their personal information, what they would like their letter to focus on and add in "anything you want the dad to know about you." Requests will be matched with one of the dads who will personally address the letter and fund "the stamp and the postage themselves," Paulik said. Even though he claims his hand never gets tired from all the writing, Ecker said he gives his "best shot" in every story, and if he's "not in the mood or too tired," he stops and resumes the following day. Whether he's sending a letter to Italy, the United Kingdom or Hawaii, Ecker said he is "honored that people have opened up to me and I'm able to help them." "I have grown so accustomed to AI recently and I think these dads bring a level of authenticity into this world. So many people don't receive anything in the mailbox besides maybe coupons and bills. They are coming up with words to say for you, they're putting the address on the envelope, putting a stamp on it and sending it out. It's so authentic and special," Paulik told ABC News.
