Super Sandwich Recipes

We call this chicken salad "basic," but thanks to lemon juice and fresh green onion and parsley, it's anything but boring. 

Basic Chicken Salad

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.

Easy Twice-Baked Meatballs

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.

Chipotle Chicken and Cheddar Panini

Basil and lime juice flavor the fruity salsa on this ready-in-minutes, low-cal grilled sausage sandwich.

Chicken Sausage Sandwiches with Watermelon Salsa

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.

The Regal Reuben

We traded the traditional roast pork for rotisserie chicken, but kept the signature Cuban flavors—mustard, onion and pickles.

Chicken Cuban Sandwiches

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.

Two-Fisted Pizza Sub

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.

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.

Deli Roast Beef Sandwich

Grilled sweet peppers and onion add crunch to the sweet-smoky Applejack Turkey Sandwich from Gobbler's Restaurant in Gaylord, Michigan.

Applejack Turkey Sandwich

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.

Flashy Tuna Melt

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.

Mile-High Sub

These little beef sandwiches make a great appetizer for a party. And you can put them together in just 20 minutes.

Mini Italian Beef Sandwiches with Pepperoncini Slaw

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.

The Walleye Whopper

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.

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.

Grilled Catfish Sandwich