Blt Sub Restaurants in Toledo
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4.3
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4.3
Menu
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City: Toledo, 4466 Monroe St, Toledo, United States
"Best beef pepperoni subs around! Always fresh!"
4.4
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4.4
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City: Toledo, 2129 N Reynolds Rd, Toledo, OH 43615, USA, United States
The menu of Vito’s Pizza And Subs from Toledo includes 98 dishes. On average, dishes or drinks on the card cost about $11.3. The categories can be vie...
4.3
Menu
4.3
Menu
City: Toledo, 2208 Airport Highway, Toledo, United States
"Great Food Great People Ice Cold Beer! LOL (Delivered)"
4.3
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4.3
Menu
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City: Toledo, Lewis Avenue, Toledo, 43612, United States Of America
"The taco pizza needed more bake time, wasted 39 dollars."
4
Menu
4
Menu
City: Toledo, 315 S Detroit Ave Toledo, OH 43609-2048, United States
"I had the works a small pizza it had so many toppings it took me two days to eat it one of the best pizzas I ever had worth the money"
4.5
Menu
4.5
Menu
City: Toledo, 2001 Starr Ave, 43605, Toledo, United States
"Good neighborhood Pizza. Descent prices with quick service."
3.1
Menu
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3.1
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City: Toledo, Eleanor Avenue, Toledo, 43612, United States Of America
"Reminds me of pizza place with red roof"
4.4
Menu
4.4
Menu
City: Toledo, 3130 W Central Ave,OH 43606-2920, United States, Toledo
The Menu of Vito's Pizza from Toledo includes about 150 different meals and drinks. On average, you pay for a dish / drink about $12.3.
4
Menu
Table booking
4
Menu
Table booking
City: Toledo, 4466 Monroe St, Toledo, OH 43613, 43560, United States
Takeout, Wheelchair, Children, Groups
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Price
The Average price for Blt Sub is:
$7.6
Ingredients
Cashews
- Qty. 1 cup (140g)
Water
- Qty. 0.5 cup (118g)
Spring Greens
- Qty. 4 cups (144g)
Red Onion
- Qty. 1 tablespoon (10g)
Lime
- Qty. 0.5 unit (34g)
Olive Oil
- Qty. 1 tablespoon (14g)
Eggs
- Qty. 8 units (344g)
Turkey Bacon
- Qty. 8 slices (78g)
Tomatoes
- Qty. 1 cup (149g)
Green Chiles
- Qty. 1 tablespoon (9g)
Sea Salt
- Qty. 0.5 teaspoon (2g)
Black pepper
- Qty. 0.5 teaspoon (1g)
Garlic Powder
- Qty. 0.12 teaspoon (0g)
Feedback
These reviews refer only to the mentioned ingredients.