Cleveland Eats: DiBella's Subs - update

Recently, the DiBella's in Solon has started "baking" their hot sandwiches, instead of merely running the meat and cheese under a grill. I'm not entirely sure I'm a fan of this new process, for two main reasons. First, the way the lettuce and tomatoes taste (and their consistency) is considerably different after they've been baked. While the extra sweetness might appeal to some people, I can't say I like it. I may have to stop getting both of those toppings on the subs in order to continue eating there. Second, the sandwiches are now blisteringly hot when they are served - the the extent that they can't realistically be eaten for a few minutes. While this probably suits those customers who are heading back to the office to eat their food, for those of us who like to unwind with a magazine while sitting in the lunchy atmosphere of the place, simply staring at the sandwich for five minutes feels... wrong?

I'm thinking about subtracting a point from DiBella's for this new baking process - if only because it's not an option for hot sandwiches, it's the only way they are making them now. Had they maintained their previous method alongside the baking, there would obviously be no issues.

Still... as expensive and as dangerous as their sandwiches are, they remain some of the best subs in the area.

Have you tried their new baked subs? What do you think?