MtheGM-
Some light Green chili peppers, on the medium hot to mild side, marketed across Canada and much of the U. S., are called Anaheim chili peppers, but I suspect that they are grown in many areas now. Just a pleasent addition to eggs, or stew. Those used in sandwiches are canned, and quite mild.
The name is used as a marketing tool for 'California' green chili. Supposedly the name was applied by a farmer named Emilio Ortega (I remember the canned ones marketed under his name in the States but not in Canada) and grown in the Anaheim area.

Those really serious about chili know the virtues of Hatch, Chimayo, smoked medium hot or hot chilis in cooking (several types with different flavors), but Anaheims are milder.

Anaheims are rather thick skinned and have to be steamed or charred before peeling.

Somewhere above, Subway is trashed for its ingredients, but the ones here use fresh tomatoes and lettuce, bake their bread in house, and use quality processed or frozen meats. Not the best of eating places, but they serve a good cheap meal for the hurried.
(If I was served a sandwich without salted ingredients, I would certainly add salt).