Every year, for more than a decade, Barnard College has hosted Big Sub, a campuswide sandwich-fest that brings students out in droves. This year, on October 17, 2019, the College continued the tradition of bringing community together around a massive 750-foot-long submarine sandwich, carefully stuffed by hand in Barnard’s kitchen by the College’s dining service, Chartwells. Chicken, turkey, ham, and vegetables joined gluten-free and kosher options to offer a free meal for all appetites and preferences. While the sandwiches were enjoyed as quickly as they appeared, hours of planning and many ingredients were behind the labor of food prep love that goes into Barnard’s long-standing tradition.
| Total length of the sub | 750 feet |
| Turkey | 320 pounds |
| Ham | 175 pounds |
| Chicken salad | 120 pounds |
| Vegan | 60 feet |
| Kosher | 48 feet |
| Planning meetings | 12 |
| Hands on deck | 6 chefs |
| Prep time | 48 hours |
| Time it takes to consume | 15 minutes |
Watch a video of the event below, including a behind-the-scenes interview with campus executive chef Brian DuHart, who shares what it takes to make a sandwich the size of three baseball fields:
And check out a slideshow of photos from Big Sub on Futter Field, where 750 feet of sandwich turned to inches in mere minutes after students dove in. At Barnard, Big Sub waits for no one:
