Jersey Mike's Subs operates store No. 20062 at 6083 El Cajon Blvd, Suite A, in College Area, San Diego, running the chain's East Coast–style sub sandwich format on a commercial strip roughly a mile west of SDSU. The national brand launched in 1956 at the Jersey Shore in Point Pleasant, New Jersey, and this College Area location follows the original model: meats and cheeses sliced in front of the customer on a commercial deli slicer, not pre-cut from a bag, then layered onto bread that's baked in-store throughout the day. El Cajon Blvd through College Area carries a high concentration of international dining options, and Cali Baguette Express represents the Vietnamese banh mi sandwich tradition that shares the boulevard's bread-and-protein DNA from a different culinary starting point. Mike's Way dresses any cold sub with fresh lettuce, onions, tomatoes, red wine vinegar, an olive oil blend, and a proprietary oregano-and-salt spice mix, a finishing process that distinguishes the chain's flavor profile from other sub shops on the corridor. Hot subs include a cheesesteak grilled with onions and choice of cheese, a chicken cheesesteak, and a grilled pastrami Reuben, each pressed on the same house-baked roll used for the cold lineup. Catering runs three formats: subs by the box (sliced into shareable pieces), subs by the bag (individual wrapped subs), and personal boxed lunches, with cookie and brownie trays available as dessert add-ons for office and event orders. The 92115 ZIP places this storefront in the food-near-SDSU search radius, where campus staff, students, and Rolando residents make up the weekday lunch base. Fresh-pressed juices and smoothies from Yummy Yummy Juice Bar on El Cajon Blvd pair with the sub format better than a fountain drink, and the two shops share overlapping lunch traffic on the boulevard. The counter format seats a small dining area with free parking in the lot and on the street, and delivery through third-party apps extends the service radius into surrounding neighborhoods. A regular-size sub uses roughly six inches of bread with a double portion of meat relative to the chain's mini, and a giant builds to 14 inches for a two-meal portion size.