Subway on K Street in downtown San Diego sits within the convention-center corridor near Sixth Avenue, serving the chain's full sub platform from a location founded in 1965 as a single Bridgeport, Connecticut sandwich counter. The six-inch and footlong format starts with bread baked on-site — Italian, nine-grain wheat, Italian herbs and cheese, and flatbread — a base that distinguishes the build from the pre-sliced rolls at JRs Grill / G Street Deli a few blocks north. Protein options run from oven-roasted turkey and rotisserie chicken to the Subway Series steak and cheese, each assembled on a visible make line where every vegetable, sauce, and cheese choice is selected in real time. The catering program scales to giant sub platters, wrap trays, and cookie boxes for convention-center groups, a volume-event format distinct from the individual-bowl assembly at Tender Greens in the same downtown lunch market. The largest catering build is the six-foot party sub, assembled to custom protein and topping specs and portioned for 25 or more.