Our Story
Hi, I’m Michelene Saliba, owner of Saliba’s Subs.
My journey started right here in New Kensington, where I grew up and graduated from Valley High School in 2015. When I was 16, I took a part-time job at Fat Cat’s, not knowing that those early days behind the counter would spark a lifelong love for food and hospitality.
Over the years, I worked my way up — assistant manager by 2019, general manager by 2020 — learning every part of what makes a great sandwich shop tick. Around that same time, I also earned my bachelor’s degree in biology and chemistry from Carlow University. I wasn’t entirely sure what I’d do with my degree, but I knew one thing for certain: I wanted to own a business where I could create, experiment, and share something I love with my community.
That’s what Saliba’s Subs is all about — a little science, a lot of heart, and a commitment to quality you can taste. I like to think there’s a bit of chemistry in every sandwich we make: it’s about getting the right balance, following the recipe, and knowing just when to experiment.
Nestled along Freeport Road — between the Harmar business district and Cheswick — our shop might be easy to miss among the big chains, but if you find your way here, you’ll taste the difference. We serve better quality, bigger portions, and honest food made with care.
And while we’re growing, it’s our regulars who make this all worthwhile — the familiar faces who stop by for their favorite sub, share a laugh, and remind me why I started this in the first place.
At the end of the day, I just love sharing my food with people. That’s what keeps me inspired — and keeps Saliba’s Subs cooking.
The Secret’s in the Bun
At Saliba’s Subs, we believe a great sandwich starts from the bottom up — and that means fresh, flavorful bread.
That’s why we proudly serve our subs on 12-inch buns from Cellone’s Bakery, delivered extra fresh straight from Pittsburgh.
These golden rolls are soft on the inside, with just the right bite on the outside — the perfect base for our stacked hoagies and fresh ingredients. Every bite holds together beautifully, soaking up the flavor without ever falling apart.
We’re proud to partner with Cellone’s, a fourth-generation family bakery whose story is as rich as their bread.
Their tradition began over a century ago in Torino, Italy, when brothers Antonio and Raffaele Cellone immigrated to Pittsburgh in 1909. They started baking hearth-style breads in a brick oven built in the basement of their home — delivering them door to door by horse-drawn wagon.
From those humble beginnings, Cellone’s has grown into one of Pittsburgh’s most beloved bakeries, known for innovation, authenticity, and family pride. They even invented the famous Egg Bun, now a staple in bakeries across America.
We think there’s something special about serving sandwiches on bread made with that kind of care and history.
It’s local, it’s fresh, and it’s a big part of what makes a Saliba’s Sub stand out.