A good hearty sandwich is so much better than the half-thought-out lunchtime ham-on-white. These sandwiches are filling enough that you don't need fries on the side — even if a few fries on the side would make them even better.
1. Diner Sloppy Joe Filling
A sloppy joe filling should be messy, tangy, and sweet. This recipe uses canned tomato sauce, which really should be swapped for just a can of tomatoes, and I'd definitely work some spices in, too.
Ingredients
Method
- Brown the beef, onion and bell pepper in a skillet for 10 minutes until the beef reaches 160°F.
- Drain the fat and stir in the garlic for 30 seconds.
- Transfer the mixture to a 6-quart crockpot and add the tomato sauce, ketchup, mustard, Worcestershire, brown sugar and salt.
- Cover and cook on low for 5 to 6 hours until the sauce clings to the fine beef crumbles.
- Spoon 3/4 cup filling onto each of the 12 buns and serve before the bread softens.
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2. Italian Beef with Sweet Peppers
In Chicago, an Italian beef is typically topped with sweet peppers or giardiniera, or both. This recipe uses both sweet peppers and peperoncini, but I'd use giardiniera for that true Chi-town flavor.
Ingredients
Method
- Season the chuck with salt and pepper. Brown it in the oil in a hot skillet for 4 minutes per side and place it in a 6-quart slow cooker.
- Whisk the broth with oregano, basil, garlic powder, onion powder, red pepper flakes and Worcestershire. Pour it around the beef.
- Scatter the bell peppers and pepperoncini around the roast and add the brine.
- Cover and cook on low for 8 hours, until the beef is very tender. Rest it for 10 minutes, then slice thinly across the grain or shred into large pieces.
- Return the beef to the juices for 10 minutes. Split the rolls, add the beef and peppers, and spoon on enough cooking liquid to moisten without soaking through.
3. Roast Beef French Dip Sandwiches
The best French dip uses sliced cooked beef rather than deli roast beef. To that end, this recipe provides the ideal way to use up leftover pot roast.
Ingredients
Method
- Melt the butter in a skillet and cook the onion over medium heat for 10 to 12 minutes until soft and golden.
- Put the onion, cooking liquid, broth, Worcestershire, thyme and pepper in a saucepan. Bring to a simmer and cook for 5 minutes.
- Add cooked roast slices to jus. Cover and reheat over medium-low heat, turning gently, until 165°F throughout. Allow about 10–15 minutes for refrigerated sliced or shredded beef; use the thermometer to judge readiness.
- Serve immediately, or transfer the hot beef, onions and jus to a preheated slow cooker set to warm for holding at 140°F or above.
- Split and toast the rolls. Add provolone, if using, and return them briefly to the broiler just until the cheese melts.
- Fill each roll with drained beef and onions. Strain or ladle the hot jus into six small bowls and serve one beside each sandwich.
4. Monte Cristo Sandwich
A Monte Cristo is what happens when a sandwich and French toast love each other very much and want to make a baby. The powdered sugar on top is classic, but in my opinion, optional.
Ingredients
Method
- Spread the mustard over 4 bread slices and top each with 2 turkey slices, 2 ham slices, 1 Swiss slice and the remaining bread.
- Press the sandwiches firmly and trim only loose overhanging meat so the edges sit flat.
- Beat the eggs, milk and salt in a shallow dish and dip each sandwich quickly on both sides without soaking the center.
- Melt the butter on a griddle over medium-low heat and cook the sandwiches for 3 to 4 minutes per side until golden and hot in the center.
- Dust lightly with powdered sugar, rest for 2 minutes and cut each sandwich diagonally.
5. BBQ Bacon Sandwich with Roasted Peppers and Provolone
Then we layer roasted peppers, provolone, and thinly sliced red onion onto toasted club rolls. This creates a BLT that's sweet and smoky and richly satisfying.
Living the Gourmet / Living the Gourmet
6. Marinara meatball subs
A good meatball sub should be as messy as possible, the sort of thing you would never eat while wearing a white shirt. This recipe doubles down on the mess, with cream cheese pockets inside each meatball.
Ingredients
Method
- Preheat oven to 400°F. Mix beef, breadcrumbs, Parmesan, egg, garlic, onion, salt, and pepper until just combined.
- Form 8 meatballs, pressing a cream cheese cube into center of each and sealing the meat around it.
- Sear meatballs in an ovenproof skillet 2 minutes per side, then spoon marinara over them and sprinkle mozzarella.
- Bake 12–15 minutes until meatballs reach 160°F and cheese bubbles.
- Spread butter on hoagie rolls, toast under broiler 1–2 minutes, then fill with meatballs and sauce. Sprinkle parsley.
7. BBQ pulled pork sandwiches
There are a million ways to do shredded pork shoulder, and this recipe uses root beer, providing sweetness and spice. I do think it would need some extra salt, though, or else it would just be too sweet.
Ingredients
Method
- Spread the onion in a 6-quart slow cooker and set the pork pieces on top.
- Pour the root beer around the pork, cover and cook on low until the meat shreds easily, 7 1/2 to 8 hours.
- Transfer the pork to a board and discard large fat pockets.
- Pour the cooking liquid and onion through a strainer, reserving 1/2 cup onion and discarding the liquid.
- Shred the pork and return it to the cooker with the reserved onion and barbecue sauce.
- Cover and cook on high until the sauce clings to the pork, 15 to 20 minutes. Serve in buns.
8. Buffalo chicken sandwiches
Buffalo chicken doesn't have to be a wing. Shredded chicken in the slow cooker makes for a sandwich filling at scale.
Ingredients
Method
- Arrange the chicken thighs in a 5- or 6-quart slow cooker.
- Pour the buffalo sauce over the chicken and scatter the butter cubes across the top.
- Cover and cook on low until the chicken reaches 175°F and pulls apart easily, 4 1/2 to 5 hours.
- Transfer the chicken to a board and shred it into bite-size pieces.
- Skim excess fat from the sauce and return the chicken to the cooker for 10 minutes.
- Toast the cut sides of the rolls until lightly browned and fill each with drained buffalo chicken.
9. Chicken parmesan sandwiches
The key to a chicken parm sandwich is getting the same footprint on both the chicken and the roll. I also make marinara in bulk and freeze for recipes like this, where I need just a bit.
Ingredients
Method
- Heat oven to 425°F. Season chicken with salt; dip in beaten egg and panko mixed with Parmesan.
- Place on a lined sheet; drizzle with oil. Bake 14–16 minutes until crisp and 165°F.
- Divide chicken among split rolls; top with marinara and mozzarella. Bake open-faced 3–5 minutes until cheese melts; close rolls.
10. BBQ brisket sandwiches
Brisket is almost certainly the best piece of beef for a barbecue sandwich. Pickled onions make for a nice tangy crunch, although any pickle would do.
Ingredients
Method
- Toss brisket with barbecue sauce in a skillet over medium heat.
- Turn meat for 5 to 6 minutes until 165°F and sauce clings.
- Butter cut sides of rolls; toast in a separate skillet for 2 minutes.
- Divide brisket among roll bottoms; top each with cheddar.
- Cover 1 minute until cheese softens.
- Add pickled onion; close sandwiches.
11. Reuben sandwiches
I swear fealty to the reuben as the king of sandwiches. Make sure to get the sauerkraut as dry as possible, as the cheese should melt around it.
Ingredients
Method
- Warm corned beef in a covered skillet over low heat to 165°F.
- Spread dressing on 4 bread slices; add beef, sauerkraut and Swiss. Close with remaining bread.
- Brush outsides with butter; sprinkle with caraway. Cook in a skillet over medium-low 3–4 minutes per side until golden and cheese melts.
12. Shrimp po boys
A shrimp po' boy relies on the shrimp, so use the best shrimp you can afford, and fry quick to keep them soft. Rubber bands aren't nearly as good with remoulade.
Ingredients
Method
- Season shrimp with salt; soak in buttermilk 10 minutes.
- Mix cornmeal, flour, and paprika in a shallow dish.
- Drain and coat shrimp. Fry in 350°F oil for 2 to 3 minutes until crisp and 145°F.
- Drain shrimp on a rack.
- Spread remoulade on rolls; divide lettuce among them.
- Divide shrimp among rolls; close.
13. BBQ pulled chicken sandwiches
Pulled chicken is more typically from the thigh, but you can shred breasts as well for a lighter sandwich. Feel free to mix up the spices to taste.
Ingredients
Method
- Season chicken with salt, pepper, paprika, garlic, and onion powders. Place in slow cooker.
- Whisk BBQ sauce, vinegar, broth, and brown sugar; pour over chicken.
- Cook on low 4–6 hours or high 2–3 hours, until chicken reaches 165°F and shreds easily.
- Remove chicken, shred with forks, and return to sauce to absorb juices.
- Serve on rolls with extra sauce and optional coleslaw.
14. Open-Faced Hot Beef and Gravy Sandwiches
This isn't a sandwich so much as a roast served on a piece of bread. I'd recommend toasting the bread as well.
Ingredients
Method
- Melt butter in a skillet over medium heat. Stir in flour; cook 2 minutes until light brown.
- Whisk in broth, Worcestershire, onion powder, pepper and salt. Simmer 5 minutes until thickened.
- Add roast beef; heat gently until steaming and 165°F if using leftovers. Divide beef and gravy over bread.