Hoagies

To create this outstanding sandwich, pork shoulder gets rubbed with an herb-and-garlic mixture and then slow-roasts for hours. The meat gets piled high with pickled peppers and spinach sautéed with garlic. One key to the sandwich is to slice the pork very thinly; to do so, be sure the pork is very cold and use a deli slicer or a thin, sharp knife.

Instead of using peppers in these sausage heroes, this version opts for sweet sauteed fennel.

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger before grilling.

Here, chef Viet Pham tucks bratwurst into hearty hoagie rolls along with juicy pastrami and sliced Swiss cheese, then spreads them with his homemade Russian dressing.

The French dressing in this simple sandwich gets its smokiness from chipotles and smoked salt.

Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.

Butcher Tom Mylan uses a cast-iron skillet on the grill to prepare his steak, onion, pepper and cheese hoagies.

To grill perfect sausages every time, chef Tim Wiechmann of Cambridge, Massachusetts's Playska uses a method that requires both charring and poaching your sausages on the grill so that they're crispy and super-juicy.

These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.

Each sandwich has tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although the recipe calls for making your own chunky tomato sauce, it's fine to substitute six cups of jarred sauce.