19 Delicious Sub Sandwich Recipes for Every Occasion

Just when you thought sandwiches couldn’t get any better, we’ve rounded up 19 mouthwatering sub sandwich recipes that are perfect for any occasion! Whether you’re craving a quick weeknight dinner, a hearty meal to fuel your game day, or a light lunch packed with seasonal flavors, there’s something here for everyone. Dive in and discover your next favorite sandwich that’ll have everyone asking for seconds!

Classic Italian Sub Sandwich

Whisking you away to the bustling streets of New York, the Classic Italian Sub Sandwich stands as a towering testament to the art of sandwich-making, with layers of meticulously selected meats, cheeses, and condiments nestled within a crusty, yet tender, Italian roll.

Ingredients

• 1 large Italian sub roll, about 12 inches long, split horizontally
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 4 slices Genoa salami, thinly sliced
• 4 slices capicola, thinly sliced
• 4 slices mortadella, thinly sliced
• 4 slices provolone cheese, thinly sliced
• 1/2 cup shredded iceberg lettuce
• 1/4 cup thinly sliced red onion
• 1/4 cup sliced banana peppers
• 1/4 cup roasted red peppers, sliced into strips
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 350°F (175°C) to lightly toast the sub roll for about 5 minutes, or until just golden and crisp on the edges.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, and black pepper to create a vibrant dressing.
3. Generously brush the inside of the toasted sub roll with the prepared dressing, ensuring every inch is coated for maximum flavor.
4. Layer the Genoa salami, capicola, and mortadella evenly across the bottom half of the roll, followed by the provolone cheese slices.
5. Top the meats and cheese with shredded iceberg lettuce, thinly sliced red onion, banana peppers, and roasted red peppers.
6. Spread mayonnaise and Dijon mustard on the top half of the roll before closing the sandwich.
7. Press the sandwich lightly to compact the layers, then slice diagonally into two portions for serving.

Marvel at the symphony of textures and flavors in each bite, from the crisp vegetables and tangy peppers to the rich, savory meats and creamy cheeses. For an extra touch, serve with a side of garlic-infused olive oil for dipping, elevating the humble sub into a gourmet experience.

Philly Cheesesteak Sub Sandwich

Perfectly embodying the spirit of Philadelphia, the Philly Cheesesteak Sub Sandwich is a masterpiece of flavors and textures, combining thinly sliced ribeye steak, caramelized onions, and melted cheese on a soft, toasted hoagie roll.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices provolone cheese
• 2 hoagie rolls, split lengthwise
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of clarified butter, allowing it to melt and coat the pan evenly.
2. Add the thinly sliced onions and bell peppers to the skillet, sautéing until they are soft and caramelized, about 10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tbsp of clarified butter and the thinly sliced ribeye steak, seasoning lightly with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the steak is just cooked through.
4. Return the onions and peppers to the skillet with the steak, mixing gently to combine. Lay the provolone cheese slices over the top, allowing them to melt slightly, about 1 minute.
5. Preheat your oven’s broiler to 500°F. Brush the inside of the hoagie rolls with olive oil and toast under the broiler for 1-2 minutes, until lightly golden.
6. Divide the steak and cheese mixture evenly between the toasted hoagie rolls, pressing gently to close.
7. Serve immediately, allowing the cheese to stretch with each bite. For an extra touch, a side of garlic aioli complements the richness of the sandwich beautifully.

Outstanding in its simplicity, the Philly Cheesesteak Sub Sandwich offers a harmonious blend of juicy steak, sweet onions, and creamy cheese, all encased in a crisp yet tender roll. Enjoy it as a hearty lunch or a satisfying dinner, perhaps paired with a crisp pickle or a handful of kettle chips for contrast.

Turkey and Avocado Sub Sandwich

Perfectly balancing richness and freshness, the Turkey and Avocado Sub Sandwich is a symphony of flavors and textures, ideal for a leisurely lunch or a sophisticated picnic. Pairing succulent, thinly sliced turkey with creamy avocado and crisp vegetables, this sandwich is a testament to the art of simple yet elevated cooking.

Ingredients

• 1 French baguette, approximately 12 inches long
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 8 oz thinly sliced roasted turkey breast
• 1 ripe avocado, thinly sliced
• 1/2 cup arugula
• 1/4 cup thinly sliced red onion
• 1/2 cup heirloom tomato slices
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F. Slice the French baguette horizontally, creating a top and bottom half, and lightly toast in the oven for 5 minutes until just crisp.
2. In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth. Spread this mixture evenly on both cut sides of the toasted baguette.
3. Layer the bottom half of the baguette with the thinly sliced roasted turkey breast, ensuring even coverage.
4. Arrange the avocado slices over the turkey, followed by a layer of arugula, red onion, and heirloom tomato slices.
5. Season the assembled ingredients with sea salt and freshly ground black pepper.
6. Carefully place the top half of the baguette over the layered ingredients, pressing down gently to secure the sandwich.
7. Using a sharp serrated knife, slice the sandwich into 4 equal portions, ensuring each piece showcases the vibrant layers.

Every bite of this Turkey and Avocado Sub Sandwich offers a delightful contrast between the creamy avocado and the crisp, fresh vegetables, all encased in a perfectly toasted baguette. For an extra touch of elegance, serve with a side of artisan pickles or a light, citrusy salad.

Chicken Pesto Sub Sandwich

Radiating with the vibrant flavors of summer, this Chicken Pesto Sub Sandwich combines tender, herb-marinated poultry with the rich, aromatic essence of homemade basil pesto, all nestled within a crusty, artisanal sub roll. It’s a symphony of textures and tastes that promises to elevate your lunchtime routine to gourmet heights.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh basil leaves, tightly packed
• 2 tbsp pine nuts, lightly toasted
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 artisanal sub rolls, split lengthwise
• 1 cup arugula
• 1/2 cup sun-dried tomatoes in oil, drained and sliced

Instructions

1. In a blender, combine the basil, pine nuts, Parmigiano-Reggiano, garlic, and 1/4 cup of olive oil. Blend until smooth to create the pesto, then set aside.
2. Season the chicken slices with kosher salt and black pepper. Heat the remaining olive oil in a skillet over medium-high heat until shimmering.
3. Add the chicken to the skillet, cooking for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
4. Lightly toast the sub rolls under a broiler for 1-2 minutes until just crisp.
5. Spread a generous layer of pesto on the bottom half of each roll. Top with the cooked chicken, arugula, and sun-dried tomatoes.
6. Close the sandwiches and serve immediately, or wrap tightly for a picnic-ready meal.

The sandwich boasts a delightful contrast between the juicy chicken and the crisp arugula, with the sun-dried tomatoes adding a sweet, tangy depth. For an extra touch of luxury, drizzle with a balsamic reduction before serving.

Veggie Delight Sub Sandwich

Elevating the humble sub sandwich to new heights, the Veggie Delight Sub Sandwich combines crisp, garden-fresh vegetables with artisanal bread for a meal that’s as nutritious as it is delicious. Each bite offers a symphony of textures and flavors, meticulously layered to perfection.

Ingredients

• 1 loaf artisanal ciabatta bread, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 cup roasted red peppers, thinly sliced
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup kalamata olives, pitted and halved
• 1 cup fresh arugula
• 1/2 cup crumbled feta cheese
• 1 tsp dried oregano
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F to lightly toast the ciabatta bread, enhancing its texture and flavor.
2. Drizzle the inner sides of the halved ciabatta with extra-virgin olive oil and balsamic glaze, ensuring an even coating for a moist foundation.
3. Layer the roasted red peppers, marinated artichoke hearts, and kalamata olives evenly on the bottom half of the bread, creating a vibrant base of flavors.
4. Top the vegetable layer with fresh arugula, adding a peppery crunch that contrasts beautifully with the softer ingredients.
5. Sprinkle crumbled feta cheese over the arugula, allowing its creamy saltiness to permeate the sandwich.
6. Season with dried oregano, sea salt, and freshly ground black pepper, adjusting to achieve a harmonious balance of flavors.
7. Place the top half of the ciabatta over the assembled ingredients, pressing gently to compact the sandwich slightly for easier slicing.
8. Using a sharp serrated knife, cut the sandwich into 4 equal portions, revealing the colorful layers within.

Best enjoyed immediately, the Veggie Delight Sub Sandwich boasts a delightful contrast between the crisp arugula and the tender, marinated vegetables, all encased in a crusty yet soft ciabatta. For an extra touch of elegance, serve with a side of mixed greens lightly dressed in the same balsamic glaze used in the sandwich.

Tuna Salad Sub Sandwich

Masterfully combining the richness of the ocean with the crisp freshness of garden vegetables, the Tuna Salad Sub Sandwich is a symphony of flavors and textures, elegantly encased in a perfectly toasted sub roll. This dish is a testament to the art of sandwich making, where each ingredient plays a pivotal role in creating a harmonious bite.

Ingredients

• 1 can (5 oz) of wild-caught albacore tuna in water, drained
• 1/4 cup of high-quality mayonnaise
• 1 tbsp of Dijon mustard
• 1/2 cup of finely diced celery
• 1/4 cup of finely diced red onion
• 1 tbsp of freshly squeezed lemon juice
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 2 sub rolls, preferably artisanal, split lengthwise
• 4 leaves of butter lettuce
• 1/2 cup of vine-ripened tomato slices

Instructions

1. In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, diced celery, diced red onion, lemon juice, sea salt, and black pepper. Gently fold the ingredients together until evenly incorporated.
2. Preheat your oven to 350°F. Place the split sub rolls on a baking sheet, cut side up, and toast in the oven for 5 minutes, or until the edges are lightly golden and crisp.
3. Remove the toasted sub rolls from the oven. Divide the tuna salad mixture evenly between the two rolls, spreading it smoothly across the bottom half.
4. Layer the butter lettuce leaves and tomato slices over the tuna salad on each roll, ensuring an even distribution for optimal texture and flavor.
5. Close the sandwiches with the top halves of the rolls, pressing down gently to secure the fillings.
6. For an extra touch of elegance, slice each sandwich diagonally before serving, revealing the vibrant layers within.

With its creamy, tangy tuna salad contrasted by the crunch of fresh vegetables and the soft, toasted bread, this sandwich is a delight to the senses. Serve it alongside a crisp, chilled white wine for a lunch that feels both indulgent and refreshingly light.

Meatball Marinara Sub Sandwich

Few dishes evoke the comforting embrace of Italian-American cuisine quite like the Meatball Marinara Sub Sandwich, a harmonious blend of succulent meatballs, robust marinara, and melted cheese, all nestled within a crusty, yet tender, sub roll. This classic sandwich, with its layers of flavor and texture, is a testament to the simple pleasures of well-executed comfort food.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp extra-virgin olive oil
• 2 cups marinara sauce (preferably homemade)
• 4 sub rolls, split lengthwise
• 8 slices provolone cheese
• 1/4 cup fresh basil leaves, chiffonade
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for toasting the sub rolls.
2. In a large mixing bowl, combine the ground beef, panko breadcrumbs, whole milk, beaten egg, minced garlic, and Parmigiano-Reggiano. Season with salt and pepper, then mix gently until just combined to avoid tough meatballs.
3. Form the mixture into 12 evenly sized meatballs, rolling them gently between your palms to maintain a light texture.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs, browning them on all sides for about 8 minutes, ensuring a flavorful crust develops.
5. Pour the marinara sauce over the meatballs, reducing the heat to low. Simmer for 15 minutes, allowing the flavors to meld and the meatballs to cook through.
6. While the meatballs simmer, place the split sub rolls on a baking sheet and toast in the preheated oven for 5 minutes, or until lightly golden and crisp.
7. Arrange two slices of provolone cheese on the bottom half of each toasted roll, then top with three meatballs and a generous spoonful of marinara sauce.
8. Garnish with fresh basil chiffonade before closing the sandwich with the top half of the roll.

Every bite of this Meatball Marinara Sub Sandwich offers a delightful contrast between the tender meatballs, the tangy marinara, and the creamy, melted provolone, all encased in a roll that’s crisp yet yielding. For an extra touch of indulgence, serve with a side of garlic-infused olive oil for dipping, elevating this classic sandwich to new heights.

BLT Sub Sandwich

Perfectly balancing crisp, smoky, and creamy textures, the BLT Sub Sandwich is a timeless classic that transcends seasons, offering a symphony of flavors in every bite. This elevated version promises a gourmet twist on the beloved combination, with each ingredient carefully selected to deliver maximum taste and texture.

Ingredients

• 1 loaf artisan ciabatta bread, sliced horizontally
• 4 slices thick-cut applewood-smoked bacon
• 1 large heirloom tomato, thinly sliced
• 2 cups baby arugula, lightly packed
• 1/4 cup high-quality mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat a skillet over medium heat (350°F) and cook the bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, black pepper, and sea salt until smooth.
3. Lightly toast the ciabatta bread in the same skillet used for the bacon, about 1 minute per side, to absorb the residual bacon fat for added flavor.
4. Spread the mayonnaise mixture evenly on both halves of the toasted ciabatta.
5. Layer the bottom half of the bread with the crispy bacon, followed by the heirloom tomato slices and baby arugula.
6. Carefully place the top half of the bread over the fillings and press gently to secure.
7. Using a serrated knife, slice the sandwich into two equal portions for serving.

An exquisite crunch from the bacon contrasts beautifully with the juicy tomatoes and peppery arugula, all harmonized by the creamy, tangy spread. Serve this sub with a side of sweet potato fries or a crisp, chilled white wine for an unforgettable meal.

Roast Beef and Cheddar Sub Sandwich

Lusciously layered with tender slices of roast beef and sharp cheddar, this sub sandwich is a symphony of flavors and textures, perfect for elevating your lunchtime routine to gourmet heights.

Ingredients

• 1 lb thinly sliced, high-quality roast beef
• 4 oz sharp cheddar cheese, thinly sliced
• 1 French baguette, about 12 inches long
• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 1 cup arugula, washed and dried
• 1/2 red onion, thinly sliced
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 350°F to warm the baguette for a crisp exterior and soft interior.
2. Slice the baguette horizontally, being careful not to cut all the way through, creating a hinge for easy filling.
3. Spread the softened butter evenly on the inside of the baguette, then toast in the oven for 5 minutes until lightly golden.
4. Remove the baguette from the oven and layer the roast beef evenly on one side, followed by the cheddar cheese slices.
5. Return the sandwich to the oven for 3-4 minutes, just until the cheese begins to melt.
6. In a small bowl, whisk together the Dijon mustard and mayonnaise, then spread this mixture on the other side of the baguette.
7. Arrange the arugula and red onion slices over the melted cheese, then carefully close the sandwich.
8. Cut the sandwich into 4 equal portions, serving immediately for the best texture and flavor.

For an extra touch of elegance, serve this roast beef and cheddar sub with a side of cornichons and a light, crisp white wine. The contrast of the warm, melty cheese against the cool, peppery arugula and the tangy bite of the Dijon mayo creates a sandwich that’s as satisfying to eat as it is sophisticated.

Ham and Swiss Sub Sandwich

Yielded by the harmonious blend of savory and creamy, the Ham and Swiss Sub Sandwich stands as a testament to the art of sandwich crafting, offering a symphony of flavors encased in a perfectly toasted roll.

Ingredients

• 1 French baguette, about 12 inches long, halved lengthwise
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 8 ounces thinly sliced Black Forest ham
• 6 ounces Swiss cheese, thinly sliced
• 1 cup arugula, lightly packed
• 1/4 cup cornichons, thinly sliced
• 2 tablespoons unsalted butter, softened

Instructions

1. Preheat the oven to 350°F (175°C) to prepare for toasting the baguette.
2. In a small bowl, whisk together the mayonnaise and Dijon mustard until fully combined; set aside.
3. Spread the softened butter evenly on the cut sides of the baguette halves.
4. Place the baguette halves, buttered side up, on a baking sheet and toast in the preheated oven for 5 minutes, or until lightly golden and crisp.
5. Remove the baguette from the oven and let cool slightly. Spread the mayonnaise mixture evenly on the bottom half of the baguette.
6. Layer the Black Forest ham evenly over the mayonnaise mixture, followed by the Swiss cheese slices.
7. Return the assembled sandwich to the oven for 3 minutes, or just until the cheese begins to melt.
8. Remove from the oven and immediately top with arugula and cornichons before closing with the top half of the baguette.
9. Slice the sandwich into 4 equal portions and serve immediately.

Savory with a hint of tanginess, this sandwich boasts a delightful contrast between the crisp exterior of the baguette and the tender, melty interior. For an extra touch of elegance, serve with a side of artisanal potato chips and a small glass of crisp, dry cider.

Spicy Chicken Sub Sandwich

Whisking together the bold flavors of the East with the comforting familiarity of a classic sub, this Spicy Chicken Sub Sandwich is a culinary masterpiece that promises to tantalize your taste buds with every bite. Marinated in a symphony of spices and grilled to perfection, the chicken is the star of this dish, offering a fiery kick that’s beautifully balanced by the cool, crisp accompaniments.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1/4 cup extra-virgin olive oil
• 2 tbsp Sriracha sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 sub rolls, lightly toasted
• 1/2 cup mayonnaise
• 1 cup shredded iceberg lettuce
• 1/2 cup thinly sliced red onion
• 1/2 cup pickled jalapeños

Instructions

1. In a medium bowl, whisk together the olive oil, Sriracha, honey, minced garlic, smoked paprika, cumin, sea salt, and black pepper until fully combined.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat (375°F to 400°F). Remove the chicken from the marinade, letting excess drip off, and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken rests, lightly toast the sub rolls on the grill for about 1 minute per side, just until golden.
5. Spread a generous layer of mayonnaise on each toasted roll. Slice the grilled chicken into thin strips and divide evenly among the rolls.
6. Top each sandwich with shredded lettuce, sliced red onion, and pickled jalapeños for an extra crunch and burst of flavor.

Yielding a harmonious blend of heat and sweetness, this Spicy Chicken Sub Sandwich boasts a succulent texture and a vibrant flavor profile that’s irresistibly addictive. Serve it alongside a chilled craft beer or a crisp, citrusy salad to round out the meal.

Greek Gyro Sub Sandwich

Yearning for a taste of the Mediterranean without leaving your kitchen? Our Greek Gyro Sub Sandwich marries the robust flavors of seasoned lamb, creamy tzatziki, and crisp vegetables, all nestled within a soft, pillowy sub roll. It’s a handheld homage to Greek street food, refined for your dining table.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup Greek yogurt, full-fat
• 1/2 English cucumber, finely grated and drained
• 1 tbsp fresh dill, minced
• 1 clove garlic, pressed
• 1 tbsp lemon juice, freshly squeezed
• 4 sub rolls, lightly toasted
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

Instructions

1. In a medium bowl, combine the ground lamb with olive oil, cumin, smoked paprika, coriander, sea salt, and black pepper. Mix until the spices are evenly distributed throughout the meat.
2. Heat a large skillet over medium-high heat. Add the lamb mixture, breaking it apart with a spatula, and cook for 6-8 minutes, or until fully browned and slightly crispy at the edges.
3. While the lamb cooks, prepare the tzatziki by combining Greek yogurt, grated cucumber, dill, pressed garlic, and lemon juice in a small bowl. Stir until smooth and refrigerate until ready to use.
4. Lightly toast the sub rolls in a toaster or under a broiler set to 350°F for 2-3 minutes, or until golden and crisp.
5. Assemble the sandwiches by spreading a generous amount of tzatziki on each roll, followed by the cooked lamb, cherry tomatoes, and red onion slices.

Offering a delightful contrast of textures, from the juicy lamb to the cool, crisp vegetables, this Greek Gyro Sub Sandwich is a symphony of flavors. Serve it with a side of roasted potatoes or a simple Greek salad for a complete meal that transports you straight to the Aegean coast.

Cuban Sub Sandwich

Unveiling the layers of flavor in a Cuban Sub Sandwich is like embarking on a culinary journey to the heart of Havana, where each ingredient tells a story of tradition and taste. This sandwich, a harmonious blend of savory, sweet, and tangy, is a testament to the art of sandwich-making, offering a bite that’s as rich in history as it is in flavor.

Ingredients

• 1 loaf Cuban bread, sliced lengthwise
• 1/2 cup yellow mustard, preferably Dijon
• 1 lb roasted pork shoulder, thinly sliced
• 1/2 lb smoked ham, thinly sliced
• 1/2 lb Swiss cheese, thinly sliced
• 1 cup dill pickles, thinly sliced
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat a sandwich press or a large skillet over medium heat (350°F) to ensure even cooking.
2. Spread the yellow mustard evenly on both halves of the Cuban bread, layering flavors from the start.
3. On the bottom half, arrange the roasted pork shoulder and smoked ham in even layers, allowing each slice to slightly overlap for uniform distribution.
4. Place the Swiss cheese slices over the meat, ensuring coverage to the edges for a melt that binds the sandwich together.
5. Distribute the dill pickles evenly over the cheese, adding a crisp, tangy contrast to the rich meats.
6. Close the sandwich with the top half of the bread and lightly butter the outer surfaces for a golden, crispy exterior.
7. Press the sandwich in the preheated press or skillet for 5-7 minutes, or until the bread is toasted to a deep golden brown and the cheese has melted completely.
8. Remove from heat and let rest for 2 minutes before slicing, allowing the flavors to meld beautifully.

Zesty and satisfying, the Cuban Sub Sandwich boasts a perfect balance of textures, from the crusty exterior to the tender, juicy fillings. Serve it with a side of plantain chips for an authentic touch, or pair with a light, citrusy salad to complement its robust flavors.

Buffalo Chicken Sub Sandwich

Elevating the humble sandwich to new heights, the Buffalo Chicken Sub Sandwich marries the fiery zest of buffalo sauce with the comforting richness of melted cheese, all nestled within a perfectly toasted sub roll. This dish is a testament to the beauty of balancing bold flavors with textural contrasts, offering a gourmet twist on a classic favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup buffalo sauce
• 1/4 cup unsalted butter, melted
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 4 sub rolls, split lengthwise
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 cup thinly sliced celery
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for toasting the sub rolls.
2. In a large bowl, combine the thinly sliced chicken breasts with buffalo sauce, melted butter, garlic powder, and smoked paprika, ensuring each piece is evenly coated. Tip: For deeper flavor, let the chicken marinate for at least 30 minutes before cooking.
3. Heat a large skillet over medium-high heat and cook the chicken for 5-7 minutes on each side, or until fully cooked and slightly charred. Tip: Avoid overcrowding the skillet to ensure each piece gets a perfect sear.
4. While the chicken cooks, place the split sub rolls on a baking sheet and toast in the preheated oven for 3-4 minutes, or until lightly golden. Tip: Watch closely to prevent over-toasting.
5. Spread a thin layer of mayonnaise on the bottom half of each toasted sub roll, followed by a sprinkle of lemon juice for a bright contrast.
6. Layer the cooked buffalo chicken evenly over the mayonnaise, then top with shredded Monterey Jack and crumbled blue cheese.
7. Return the assembled subs to the oven for 2-3 minutes, or just until the cheese is melted and bubbly.
8. Garnish with thinly sliced celery and chopped fresh parsley before serving.

The Buffalo Chicken Sub Sandwich boasts a harmonious blend of spicy, tangy, and creamy elements, with the crisp celery adding a refreshing crunch. Serve it alongside a chilled craft beer or a crisp salad to round out the meal.

BBQ Pulled Pork Sub Sandwich

Lusciously tender and bursting with smoky sweetness, the BBQ Pulled Pork Sub Sandwich is a masterpiece of comfort and flavor, perfect for those who appreciate the art of slow-cooked meats and the joy of a well-crafted sandwich.

Ingredients

• 2 lbs pork shoulder, trimmed of excess fat
• 1 cup homemade BBQ sauce, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tbsp Dijon mustard
• 4 sub rolls, lightly toasted
• 1 cup coleslaw, homemade or store-bought
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow and even cooking process.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub. Massage this mixture thoroughly into the pork shoulder, covering all surfaces for maximum flavor penetration.
3. Place the seasoned pork shoulder in a Dutch oven or a heavy-bottomed roasting pan. Pour apple cider vinegar and 1/2 cup of BBQ sauce over the pork, then sprinkle with brown sugar. Cover tightly with a lid or aluminum foil to trap moisture.
4. Transfer to the oven and braise for 4 hours, or until the pork is fork-tender and easily shreds. Tip: Resist the urge to check frequently, as this can release valuable heat and moisture.
5. Remove the pork from the oven and let it rest, covered, for 20 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat.
6. Using two forks, shred the pork directly in the pan, mixing it with the cooking juices and remaining BBQ sauce for added richness.
7. Brush the cut sides of the sub rolls with melted butter and toast under a broiler for 1-2 minutes, until golden and crisp. Tip: Watch closely to prevent burning, as broilers can vary in intensity.
8. Generously pile the pulled pork onto the toasted rolls, top with a hearty scoop of coleslaw, and drizzle with additional BBQ sauce if desired. Tip: For an extra crunch, add a layer of pickle chips beneath the coleslaw.

Exquisitely balanced, the sandwich offers a harmonious blend of smoky, sweet, and tangy flavors, with the coleslaw adding a refreshing crunch. Serve it alongside a cold craft beer or a crisp apple cider to elevate the dining experience.

Egg Salad Sub Sandwich

Gracefully bridging the gap between simplicity and sophistication, the Egg Salad Sub Sandwich emerges as a testament to the art of elevating everyday ingredients into a dish that sings with flavor and texture. Crafted with care, this sandwich promises a delightful interplay of creamy, crunchy, and fresh elements, making it a perfect choice for a leisurely lunch or a refined picnic offering.

Ingredients

• 6 pasture-raised eggs, hard-boiled and finely chopped
• 1/3 cup mayonnaise, preferably homemade or high-quality store-bought
• 1 tbsp Dijon mustard
• 1/4 cup finely diced celery
• 2 tbsp minced fresh chives
• 1 tsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 sub rolls, preferably artisanal, split lengthwise
• 4 leaves butter lettuce, washed and dried
• 1 large heirloom tomato, thinly sliced

Instructions

1. In a large mixing bowl, combine the finely chopped eggs, mayonnaise, Dijon mustard, diced celery, minced chives, lemon juice, kosher salt, and black pepper. Gently fold the mixture until all ingredients are evenly incorporated.
2. Toast the sub rolls lightly under a broiler set to 350°F for 2-3 minutes, or until just golden around the edges, to enhance their texture and flavor.
3. Layer the bottom half of each toasted sub roll with a leaf of butter lettuce, followed by a generous portion of the egg salad mixture.
4. Arrange the thinly sliced heirloom tomato over the egg salad, then cap with the top half of the roll.
5. For optimal flavor, let the assembled sandwiches sit for 5 minutes before serving, allowing the ingredients to meld together beautifully.

Notably, the Egg Salad Sub Sandwich boasts a creamy yet light filling, punctuated by the crispness of fresh vegetables and the subtle tang of Dijon. Serve it alongside a chilled glass of sparkling lemonade for a truly harmonious meal.

Seafood Sub Sandwich

Delightfully indulgent yet effortlessly approachable, the Seafood Sub Sandwich marries the ocean’s bounty with the comforting embrace of freshly baked bread. This culinary masterpiece is a testament to the art of sandwich crafting, offering a symphony of textures and flavors that dance gracefully on the palate.

Ingredients

• 1 lb fresh lump crab meat, carefully picked over for shells
• 1/2 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/4 cup high-quality mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely diced celery
• 2 tbsp minced fresh chives
• 1 tsp Old Bay seasoning
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 soft sub rolls, split and lightly toasted
• 4 leaves butter lettuce
• 1 large heirloom tomato, thinly sliced

Instructions

1. In a large mixing bowl, gently combine the lump crab meat and chopped shrimp, taking care not to break up the crab meat too much.
2. Add the mayonnaise, Dijon mustard, and fresh lemon juice to the seafood mixture, folding gently until just combined.
3. Stir in the diced celery, minced chives, Old Bay seasoning, sea salt, and black pepper, ensuring the mixture is evenly seasoned.
4. Divide the seafood mixture evenly among the toasted sub rolls, piling it high for a generous serving.
5. Top each sandwich with a leaf of butter lettuce and two slices of heirloom tomato for a crisp, fresh contrast.
6. Serve immediately, allowing the flavors to meld beautifully with each bite.

Remarkably, the Seafood Sub Sandwich offers a delightful crunch from the celery and lettuce, juxtaposed with the tender, succulent seafood. For an extra touch of elegance, serve with a side of chilled cucumber salad or a crisp, dry white wine to complement the sandwich’s rich flavors.

Caprese Sub Sandwich

Brimming with the vibrant flavors of summer, the Caprese Sub Sandwich is a delightful homage to the classic Italian salad, reimagined in a form that’s both hearty and refreshing. This sandwich layers ripe, sun-kissed tomatoes, creamy fresh mozzarella, and fragrant basil leaves atop a crusty sub roll, all drizzled with a balsamic glaze that adds a touch of sweetness and acidity.

Ingredients

• 1 large sub roll, preferably ciabatta or baguette, sliced horizontally
• 2 large heirloom tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, whole
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F to lightly toast the sub roll for about 5 minutes, or until just golden around the edges.
2. Layer the bottom half of the toasted sub roll with alternating slices of heirloom tomatoes and fresh mozzarella, ensuring even coverage.
3. Tuck whole basil leaves between the tomato and mozzarella slices for a burst of flavor in every bite.
4. Drizzle the layered ingredients with extra-virgin olive oil and balsamic glaze, then season with sea salt and freshly ground black pepper.
5. Place the top half of the sub roll over the layered ingredients and press down gently to compact the sandwich slightly.
6. Using a sharp serrated knife, slice the sandwich into two equal portions for serving.

Marvel at the symphony of textures and flavors in this Caprese Sub Sandwich, where the crispness of the toasted roll contrasts beautifully with the juicy tomatoes and creamy mozzarella. Serve it with a side of mixed greens dressed in a light vinaigrette for a complete meal that celebrates the essence of summer.

Reuben Sub Sandwich

Reuben Sub Sandwich

Revered for its harmonious blend of savory and tangy flavors, the Reuben Sub Sandwich is a gourmet twist on the classic deli favorite, featuring layers of succulent corned beef, melted Swiss cheese, and crisp sauerkraut, all nestled within a toasted sub roll and slathered with a rich Thousand Island dressing.

Ingredients

• 1 lb thinly sliced corned beef, preferably hand-cut
• 4 sub rolls, freshly baked
• 8 slices Swiss cheese, aged for optimal meltability
• 1 cup sauerkraut, drained and pressed to remove excess moisture
• 1/2 cup Thousand Island dressing, homemade or high-quality store-bought
• 2 tbsp unsalted butter, clarified
• 1 tbsp caraway seeds, lightly toasted

Instructions

1. Preheat a large skillet over medium heat (350°F) and add the clarified butter, ensuring the surface is evenly coated.
2. Layer the corned beef in the skillet, heating for 2-3 minutes until just warmed through, turning once for even heating.
3. Split the sub rolls lengthwise, being careful not to cut all the way through, and lightly toast them in the skillet for 1-2 minutes until golden.
4. Spread 2 tablespoons of Thousand Island dressing on the bottom half of each toasted roll, followed by a generous layer of warmed corned beef.
5. Top the corned beef with 2 slices of Swiss cheese, allowing the residual heat to begin melting the cheese.
6. Evenly distribute the sauerkraut over the cheese, then sprinkle with toasted caraway seeds for a burst of flavor.
7. Place the assembled subs under a broiler set to high (500°F) for 1-2 minutes, or until the cheese is fully melted and bubbly.
8. Close the subs with the top half of the roll, pressing gently to meld the layers together, then slice diagonally for serving.

Perfectly balanced between the richness of the cheese and the tanginess of the sauerkraut, this Reuben Sub Sandwich offers a satisfying crunch with every bite. For an extra touch of elegance, serve with a side of dill pickle spears and a chilled craft beer to complement the robust flavors.

Conclusion

Let these 19 scrumptious sub sandwich recipes inspire your next meal, whether it’s a quick lunch or a festive gathering. Each recipe offers a unique twist to satisfy any craving. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow sandwich enthusiasts to enjoy. Happy cooking!