Super Sandwich Recipes
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Chicken, Bacon, and Cheddar Submarines
This crowd-pleasing party sandwich works on your schedule. You can prepare and bake it all at once for a party, or assemble the sandwiches the night before, and then bake them when your guests are ready to eat. Perfect for Game Day!
Sticky Asian Pork Wrap
A $1,000 winner in our annual recipe contest, this colorful sandwich from Lori McLain of Denton, Texas, is a flavor twist on a classic Midwestern tenderloin sandwich.
Basic Chicken Salad
We call this chicken salad "basic," but thanks to lemon juice and fresh green onion and parsley, it's anything but boring.
Smyth Steak Sandwiches
Crumbled blue cheese adds salty punch to these indulgent but easy-to-make sandwiches served at The Iron Horse Hotel in Milwaukee.
Easy Twice-Baked Meatballs
Just four ingredients combine for a cheesy meatball dish you can spoon into hoagie buns. The recipe is from a Perrysburg, Ohio, reader who says she never has leftovers when she takes this dish to get-togethers.
This amazing steak sandwich is the creation of Karen Gibson of Cincinnati, who entered it in Midwest Living's first Best of the Midwest cook-off. The unusual flavor combo? A mix that includes a little chocolate, cinnamon and allspice.
Chipotle Chicken and Cheddar Panini
A handy supermarket product—chipotle-flavor mayo—is the secret ingredient in this loaded sandwich. We love the convenience, but if you like, stir 1 teaspoon of minced chipotle peppers in adobo sauce into regular mayonnaise instead.
Pulled Pork Sandwiches with Root Beer
A surprise ingredient, root beer, adds sweetness to this roast and its dark sauce. Try leftover pork in quesadillas or stir it into ramen noodles.
Chicken Sausage Sandwiches with Watermelon Salsa
Basil and lime juice flavor the fruity salsa on this ready-in-minutes, low-cal grilled sausage sandwich.
Chicken Banh Mi
Layer rotisserie chicken with crisp veggies, mayo and zippy sesame dressing on a soft roll for this easy version of the popular Vietnamese sandwich.
The Regal Reuben
Honors for creating the Reuben sandwich may go to Reuben Kulakofsky and his poker pals at the former Blackstone Hotel in Omaha, where the sandwich was first served in the 1920s. Here's our version of the corned beef-and-sauerkraut classic.
Combine just three ingredients with a beef roast, and let the roast bake in your oven until it's tender enough to slice or shred. Serve on toasted onion buns or Kaiser rolls, if you like.
Chicken Cuban Sandwiches
We traded the traditional roast pork for rotisserie chicken, but kept the signature Cuban flavors—mustard, onion and pickles.
Len Skvor trades the traditional corned beef for thin-sliced turkey in this twist on a classic Reuben at his Cork 'n Fork Deli 'n Grill in Cedar Rapids, Iowa. To reduce the sodium, rinse sauerkraut with cold water before using.
Two-Fisted Pizza Sub
True to its name, this big sandwich takes two hands to eat! The sandwich recipe comes from Tony's I-75 near Birch Run, Michigan (80 miles north of Detroit), known for its big servings of everything.
Greek Chicken Wrap
The secret to this simple and nutritious supper wrap: A quick, garlicky stir-together sauce made with yogurt and feta cheese.
Grilled cheese trio
Top: Try smooth, buttery Havarti melted over thin Granny Smith apple slices and cranberry-orange relish on hearty whole grain bread.
Middle: Nutty, buttery Gouda drapes over caramelized onion and mushrooms on sliced challah.
Bottom: Our BLC (bacon, lettuce and cheese) features spinach and smoky cheddar on marbled rye.
More grilled cheese tips from the Wisconsin Milk Marketing Board:
The cheese: Shredded gives a faster, more even melt. Chilled cheese grates more easily. Try mixing several kinds.
The bread: Slice dense bread thinner so cheese melts faster. Use soft butter on the outside for easier spreading and more even browning.
The skillet: Pick a big enough pan. Gently smoosh sandwich after flipping to get an even spread of cheese.
Italian Beef Sandwiches
Chuck roasts come out so tender in the slow cooker, and this cheaper cut of meat is easy on the budget. For dinner, spoon the beef onto hoagie buns and top with provolone, onions and peppers, then pop it under the broiler to melt the cheese.
Deli Roast Beef Sandwich
Put this four-ingredient sandwich together in a flash. Coleslaw makes a tangy topping for the roast beef. The combo comes from Izzy's deli in Cincinnati.
Meat Loaf Sandwich
Ina Pinkney, owner of Ina's in Chicago, blends three kinds of ground meat for this meat loaf, which makes a perfect sandwich. "America's love affair with meat loaf is historic," Ina says. "Just saying the word 'meat loaf' conjures up a delicious experience."
Applejack Turkey Sandwich
Grilled sweet peppers and onion add crunch to the sweet-smoky Applejack Turkey Sandwich from Gobbler's Restaurant in Gaylord, Michigan.
Smoky Brisket Sandwiches
Brisket is a tough cut of meat that's transformed into heavenly tenderness with slow, low cooking. Serve on crusty ciabatta rolls. If you like morel mushrooms (and can find them!), try them here.
Flashy Tuna Melt
Mild, creamy Havarti cheese melts well and makes a good addition to any warm sandwich -- especially open-face tuna sandwiches. The recipe comes from Roth Kase USA cheesemakers in Monroe, Wisconsin.
Cheese and Ham Sandwiches
We put some of the best-known Amish products in this Ham, Cheese and Sauerkraut Sandwich. Sauerkraut and mayonnaise top sliced cheese and ham on country-style bread.
A 27-inch-long baguette cradles ham, roast beef and Genoa salami topped with pickle slices, tomato slices, Swiss cheese and pepperoncini. It's our version of the popular Amighetti Special from Amighetti's in St. Louis.
Pile turkey on herbed focaccia along with Roma tomatoes, romaine lettuce and shredded cheddar for a comfort food inspired by a sandwich at Mary's Kitchen Port in Traverse City, Michigan.
Mini Italian Beef Sandwiches with Pepperoncini Slaw
These little beef sandwiches make a great appetizer for a party. And you can put them together in just 20 minutes.
You'll need two hands and a hearty appetite to tackle this king-size sandwich of battered and fried pork tenderloin. It's our version of the deli tenderloin sandwiches popular in pork-producing states such as Iowa, Illinois and Indiana.
The Walleye Whopper
This Heartland fried fish sandwich comes from the Headquarters Lodge in Garrison, Minnesota. The lodge is across the street from Mille Lacs lake, known for its abundance of walleye.
Rib Eye Sandwiches with the Works
Juicy grilled beef topped with caramelized onions makes a mouthwatering sandwich. Serve on split and toasted rolls with steak sauce or creamy Dijon-style mustard.
Orchard Cheese Melts
Make grilled cheese special by using artisan breads and cheeses and thin apple slices. Serve as an appetizer or with soup for a warm meal.
Stone House Bread Cafe in Leland, Michigan, gave us the recipe for this version of the New Orleans classic, layered with olive relish.
Grilled Catfish Sandwich
One of Dave Hoffman's claims to fame is his catfish sandwiches. The griller from Sheboygan, Wisconsin, serves the seasoned fish on bread with a pepper-and-onion relish, which gets a smoky flavor from the grilling veggies.
Easy Bacon Sandwiches
Create fun, bursting-with-flavor sandwiches with just a few simple ingredients -- including, of course, bacon!
Clockwise, from top left:
On a flour tortilla, combine scrambled eggs, pico de gallo or salsa, pepper Jack cheese and chopped bacon. Serve it rolled up or open face.
Rye bread gets topped with Dijon-style mustard, bacon slices, Granny Smith apple slices and Brie.
On sliced wheat bread, layer Canadian bacon, coleslaw, pickles and barbecue sauce.
Top a toasted English muffin with peanut butter, bacon, banana slices and a sprinkle of cinnamon.
Party pumpernickel bread gets a topping of sliced pear (brushed with lemon juice), blue cheese crumbles, bacon and honey.
Toasted white bread meets sliced roasted turkey, bacon strips, avocado and fresh ground pepper.