Hot Sandwiches

Whether it's a Panini or a patty melt, there are few things more delicious than a hot, crispy sandwich. We love to stack deli meats, cheese and veggies between slices of crusty bread before they get pressed to melty perfection. One of our all-time favorite hot sandwiches is this perfect Panini. Quick-cooked broccoli rabe, chopped Peppadews, thinly sliced provolone cheese and roast beef get layered on a soft hoagie and grilled until they're perfectly toasted. Leftover eggplant or chicken parmesan can be transformed into a hearty lunch-we like to put a slice of mozzarella on the top half of each roll before building the sandwich. Find these recipes and more in F&W's guide to hot sandwiches.

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Dinkies Cheezesteak

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. Slutty Vegan's signature seasoning blend is available online, or substitute regular seasoned salt.

Crispy Fried Tofu Sandwich

Freezing and thawing extra-firm tofu and then wringing out its moisture makes the slabs more porous and receptive to the tangy pickle juice marinade in this craveworthy fried tofu sandwich. After a brief soak in pickle juice, the tofu is dredged in a spiced flour mixture, brushed with a hot sauce and mustard, and then dredged again and fried to yield the crispy, crunchy slabs for a satisfying vegetarian meal that gives fried fish sandwiches a run for their money.

Vada Pav (Potato Fritter Sandwich)

This sandwich is a vegetarian’s dream. It’s also a nice option for meat lovers looking for a sandwich stuffed with something just as enticing as a burger. Vada pav, one of Mumbai’s most popular street foods, is a potato fritter the size of a baseball stuffed into a flaky white bun, smeared with coconut and spicy green chile chutneys, and then squished until it’s small enough to fit into your mouth. They’re so much fun to eat and are one of my favorite chaat to have on sticky, hot Mumbai afternoons. I loved them when I was a kid because the size of the vada felt insurmountable until I finally sorted out a way to shove it into my mouth, which simply means I squeezed it down enough and opened my mouth wide enough to fit it all inside!

Sausage Sandwiches

Sausage sandwiches are one of the best ways to take your favorite meaty ingredient on the go. You can make classic street fair food by layering a hero roll with Italian sausages and sautéed peppers and onions. Or make your sandwich breakfast style by topping a flaky biscuit with a sausage patty, eggs and cheese. Take your sausage sandwich anywhere your taste buds want to go. Here, our favorite takes on this hearty sandwich.

Reubens

Find new ways to update the classic reuben with recipes for mortadella reubens with lemon aioli or a vegetarian version with smoky beets. Plus, check out F&W's variations on the sandwich with out-of-the-box recipes for creamy reuben chowder with rye croutons, a turkey reuben hash and more.

Roast Pork Sandwiches with Three-Cabbage Slaw and Aioli

Rating: Unrated
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The trick to this luscious pork from Jessica Koslow of Sqirl in Los Angeles is browning the meat first, then wrapping it in heavy-duty foil to roast. Slideshow: More Sandwich Recipes 
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More Hot Sandwiches

Sausage and Pepper Heroes

Be sure to buy sturdy (preferably semolina) hoagie buns for these loaded sausage and pepper heroes from master butcher Pat LaFrieda. Slideshow: More Sandwich Recipes 

Crispy Short Rib Cemitas with Chipotle Sauce and Pickled Red Onion

After braising short ribs until they're supertender, Food & Wine's Justin Chapple throws them on a grill to get them a little charred and crisp. He piles the meat onto soft crusty rolls slathered with garlicky mayo and smoky chipotle sauce made from the deeply tasty braising liquid.Slideshow: Short Rib Ideas

Mini Smoked-Salmon Croque-Monsieur

Rating: 5 stars
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For Alison Attenborough and Jamie Kimm, make-ahead recipes are key for holiday entertaining. The night before the party, Jamie spreads a creamy chive-flecked smoked salmon mixture (based on a béchamel, or white sauce, often used in a classic croque-monsieur) between cocktail-size slices of bread. He cooks the sandwiches right before guests arrive. Alison serves the sandwiches with small, disposable wooden forks so guests can keep their hands grease-free. More Cocktail Party Recipes