Our Subs - Comparisons page provides a place for comparisons and discussions about the selection and offerings of various purveyors of subs in the Rochester area.

Dibella's vs. Amiel's

Back in 2005, RocWikiians engaged in a debate comparing Dibella's versus Amiel's in the "Subs War". Discussions continue to this year.

Add Your Comparisons and Opinions

Note: You must be logged in to add comments

2005-04-12 15:42:12   Following was a page edit by KatieHeinrich

I like Dibella's honey mustard better than Amiel's. Amiel's honey mustard has a bit of sharp taste to it. Honey mustard is supposed to be sweet! But Amiel's has better bread (much softer). Also, Dibella's veggies are more crunchy. But Amiel's has better chips ("Dirty Chips"). Dibella's, though, has new philly cheesesteak subs, which are supposed to be really good.

I do know that Dibella's italian dressing is WAY better than Amiel's. Only 'cause I know the recipe for Dibella's dressing—and I know that Amiel doesn't put sugar in his. Or enough oregano (if any at all). Dibella's tomato sauce for meatballs and such is ten times better than Amiel's as well—because of the fact that they add oregano, pepper, sugar, and they use pizza sauce, not regular sauce! Amiel's sauce is really acidic and leaves you with an upset stomach.

So, if you're looking for a roast beef sub or REALLY good chicken salad—Amiel's is the way to go. The roast beef is slow roasted all day, they keep it hot, and they slice it right in front of you. Mmmmm...'tis good.

If you're lookin' for crunchy veggies and a better cheese selection (for you vegetarians out there), go to Dibella's. They have Provolone, swiss, mozarella, and America cheese...compared to Amiel's American/Swiss blend and Provolone.

If you want soft bread—go to Amiel's. They have a system there that keeps the bread SUPER soft.

If you want sweet tomato sauce for a killer meatball sub, go to Dibella's.

If you want a tuna fish sub, I'd go to Amiel's—just because the people at Amiel's squeeze a good deal of moisture out of the tuna, making it less messy but still really good.

I hope this helps out a little with the debate between Amiel's and Dibella's subs.—KatieHeinrich

2005-06-25 13:16:46   Nice write-up. I just wanted to add that I think Wegmans serves Dibella's subs in their stores. —JasonWilder

2006-09-24 15:19:26   Dibella's corn beef sub on multi-grain roll w/spicy mustard—yum!! —MrPhil

2006-11-11 17:12:35   Amiel —AlanLee

2006-11-11 17:13:16   Amiels is so over priced for the roast beef sandwiches. i rather go to Dibella's —AlanLee

2007-01-18 14:12:07   Amiel's is all right, but Dibella's makes some of the best sandwiches ever. —CedrickStanton

2007-06-08 13:24:02   I like Amiel's and Dibella's. Both can co-exist in peace and harmony. —MrPhil

2007-09-17 15:58:49   I like Dibella's meatball with mozzerlla and onions, but I do find the bread to be too hard.

I'm not aware if Amiel's offers a strictly 'Italian-style' dressing, but the 'special' dressing (or whatever they call it) is excellent, especially on meatball subs. It is a tasty mixture of lemon juice, garlic, mint and oil (IIRC). It's a zesty departure from the typical italian dressings that over-power and mute the subtle flavors of the roast beef. I think their roast beef is excellent as well, I don't think Dibella's can compete very strongly in that respect.

Now, Hank's has excellent Roast Beef sandwiches (I guess not strictly a 'sub'). —RichardSarkis

2007-11-17 17:37:12   DiBella's makes their bread with a crunchy crust for a reason. If you get a cold sub with a load of extras on it like I do (oil, mayo, mustard, onion, tomato, sweet peppers, cheese) and eat one half and save the other half for lunch, you will be pleasantly surprised to find the bread still tasting fresh and not soggy like other places that use soft bread for their subs. I prefer a crunchy crust on the outside and absolutely love their "everything" bread for my subs. —DabeernFooddude

2008-07-20 15:19:02   Can we disprove the 'Wegmans subs are the same as DiBella's' myth once and for all?

DiBella's may have helped Wegmans launch its sub station, maybe even given up its roll recipe - but the subs just aren't the same. Wegmans' rolls are larger, lighter, and not as crusty. Also, the ingredients are different. Wegmans doesn't use the same roast beef as DiBella's (Red Osier?), and DiBella's doesn't have a buffalo chicken sub. —ZachSmalt

2008-12-03 20:27:40   I haven't tried Amiel's, but I do agree that a crispy crust is better when it comes to subs. —AlexD1234

2009-06-17 20:07:33   i love pells subs, the only down fall is the slow service!!! i placed an order by phone and they said it would be ready for pick up in 15min. 30 min later i was still waiting for my sub at the pick up window. bummed out, and late getting back to work, —becca

2019-11-02 21:58:34   Pssh.. no contest. Amiel's blows Dibella's away in terms of preparation standards and finished product. I've yet to see Amiel's flop my luncheon meat directly down on a scale coated with a day's worth of meat "goop". There shouldn't even be a discussion here. —batguano