Make the Over-the-Top Sandwiches of Your Dreams

Italian Beef Sandwich

Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster

Whether you’re looking for a quick, easy sandwich to stand in for dinner, planning the menu for a game day get-together, or just want to mix up your lunch routine, we have the perfect hearty sandwich recipe for you. From classic Philadelphia Roast Pork Sandwiches to Five-Spice Chicken Banh Mi Sandwiches and the hottest fried chicken sandwich in New York City, these recipes have all the flavor you need to make mouth-watering sandwiches.

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Philadelphia Roast Pork Sandwiches

Philadelphia Roast Pork and Broccoli Rabe Sandwiches
Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman

Our take on Philadelphia Roast Pork Sandwiches combines roasted pork with melty provolone cheese and broccoli rabe for a seriously satisfying bite. We sautéed the broccoli rabe with plenty of garlic and some crushed red pepper flakes, and finished it with fresh lemon juice. Its bitterness and brightness balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust. 

02 of 15

Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches
Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman

This iconic Philadelphia sandwich is a meaty, cheesy delight. Our version packs very thin slices of griddled steak into a hoagie roll with browned onions and cheese sauce. Classic cheesesteaks can feature Cheez Whiz, provolone, or American cheese — the sauce here combines the latter two for a tangy, creamy situation that coats the meat beautifully.  

03 of 15

Rowdy Rooster Fried Chicken Sandwiches

Rowdy Rooster Fried Chicken Sandwich
Chelsea Kyle

The fried chicken sandwich from Rowdy Rooster is one of the most popular bites in New York City. Make this iconic sandwich at home with Chintan Panyda’s recipe including a spiced melted butter and a bright mint chutney.

04 of 15

Italian Beef Sandwiches

Italian Beef Sandwich

Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster

Perfect Chicago-style Italian beef sandwiches don’t just happen overnight; it’s a labor of love to make flawlessly tender roast beef and a deeply flavorful jus. Our sandwich is topped with homemade giardiniera and roasted sweet peppers to bring savory, bright, and sweet flavors all into balance.

05 of 15

Meatball and Provolone Subs

Meatball-and-Provolone Subs
© John Kernick

Oversized pork and beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although this recipe uses a homemade tomato sauce for the sub, a store-bought jarred sauce works great, too.

06 of 15

Dinkies Cheezesteak

Dinkies Cheezsteak
Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

This gloriously sloppy sub is the creation of Pinky Cole, founder of the popular Atlanta-based Slutty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks. In Cole's Dinkies Cheezesteak, a plant-based version of Hayes' meat-packed hoagie, plant-based meat gets piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese. 

07 of 15

Feta-Brined Chicken Sandwiches

Feta-Brined Chicken Sandwiches + A161121 + Food & Wine + Handbook + Gastro + MRR + March 2017

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

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Inside-Out Grilled Ham and Cheese Sandwiches

Inside-Out Grilled Ham-and-Cheese Sandwiches

The best way to improve on a great grilled cheese is to sprinkle some cheese on the outside of the bread. It creates a super-crisp, cheesy crust that is a must-make.

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Meatloaf Club Sandwiches

Meat Loaf Club Sandwich
© Tina Rupp

New York chef David Burke bakes a simple ground beef mixture in the oven, setting it between slices of bread to soak up all of the savory meat drippings. Then he slathers each sandwich with a super simple chipotle-mayonnaise sauce. 

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Pulled Chicken Barbecue Sandwiches

Pulled-Chicken Sandwiches
© Ngoc Minh Ngo

Classic eastern North Carolina barbecue sauce has a vinegar — not a tomato — base. It's delicious tossed with pulled chicken instead of the usual pork, and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.

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Slow Cooker Meatballs in Tomato Sauce

Slow Cooker Meatballs in Tomato Sauce
© Fredrika Stjärne

Though these meatballs are delicious served on their own, they are equally delicious on hoagie rolls. Plus, the cooked meatballs can be refrigerated in the sauce for up to two days before serving to prep the sandwiches the night before. 

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Pulled Pork Sandwiches with Barbecue Sauce

Pulled Pork Sandwiches with Barbecue Sauce

Roasted garlic seasons this pork shoulder, which slow-cooks until it is tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinegar for the perfect sandwich.

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Beef Tenderloin Sandwiches with Norton-Shiitake Sauce

Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
© Kirsten Strecker

Riddle's Penultimate Cafe & Wine Bar in St. Louis mentions many of the local farmers who supply the ingredients on its quirky menu. Chef and owner Andy Ayers loves the organic shiitakes from Ozark Forest Mushrooms's farm in Salem, Missouri, because they add an intensely earthy flavor to these meaty, garlicky sandwiches with their wine-spiked sauce.

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Italian Grinders with Garlic Aioli

Italian Grinders with Garlic Aioli
© Andrew Thomas Lee

This recipe is a classic Italian grinder that you’ll want to make again, and again. The balance of textures and flavors makes this grinder especially great, with its mix of meats and cheese, crunchy iceberg lettuce and creamy garlic aioli.  

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Five-Spice Chicken Banh Mi Sandwiches

Five-Spice Chicken Banh Mi Sandwiches
© Christina Holmes

This recipe uses Chinese five-spice powder instead of lemongrass for a flavorful variation on the classic Vietnamese-style grilled pork or chicken. If you have fermented red bean curd, use it instead of miso for a funkier flavor.

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