Super Sandwich Recipes

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!

Chicken, Bacon, and Cheddar Submarines

There is so much flavor packed in these colorful wraps: zesty jalapeno cream cheese, charred fresh sweet corn, creamy avocado and ripe summer tomato. And it's all ready in about half an hour.

Southwestern Corn and Roast Beef Wraps

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.

Sticky Asian Pork Wrap

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

Squashed PB&J? Bad news. But our grown-up sandwich tastes better pressed, making it perfect for tossing in a cooler or beach bag. 

Pressed Pastrami and Slaw Sandwich

Make these hearty sandwiches for a quick lunch or dinner. Add fresh fruit and a beverage for a picnic!

Chicken Focaccia Bread Sandwiches 

Although this recipe looks long, the sandwiches are actually quite efficient to make, even on a weeknight, because you saute the veggies while the meatballs bake.

Mexican Chicken Meatball Subs

Crumbled blue cheese adds salty punch to these indulgent but easy-to-make sandwiches served at The Iron Horse Hotel in Milwaukee.

Smyth Steak Sandwiches

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

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.

Stuffed Cheesesteaks

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

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.

Pulled Pork Sandwiches with Root Beer

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

Chicken Sausage Sandwiches with Watermelon Salsa

Layer rotisserie chicken with crisp veggies, mayo and zippy sesame dressing on a soft roll for this easy version of the popular Vietnamese sandwich.

Chicken Banh Mi

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

Our grown-up tuna sandwich tastes better pressed, making it perfect to eat on the go. 

Pressed Mediterranean Tuna Sandwich

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.

Oven Barbecue

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

Chicken Cuban Sandwiches

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.

Rachel 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

The secret to this simple and nutritious supper wrap: A quick, garlicky stir-together sauce made with yogurt and feta cheese.

Greek Chicken Wrap

This nifty mayo-dressed salad uses healthy and budget-friendly chickpeas instead of the traditional tuna, hard-cooked eggs or chicken. Try it in a sandwich or wrap or over a bed of greens.

Chickpea Sandwich Filling

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.

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.

Italian Beef Sandwiches

“Bacon” and “cheddar” are not usually the first two descriptors of a healthy recipe. But using low-fat versions of the usually decadent cheese-and-meat duo make our version of this Panera Bread-inspired sandwich light without cutting flavor.

Bacon-Cheddar-Chipotle Chicken Panini

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

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."

Meat Loaf 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

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.

Smoky Brisket Sandwiches

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

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.

Cheese and Ham Sandwiches

This gooey mess of caramelized onion and barbecue sauce also tastes great as a cold sandwich. (And did you know caramelized onions freezes well? Make extra for topping burgers, pizzas and more.)

Ultimate Grilled Ham-and-Cheese Sandwich

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

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.

Bun-Buster Tenderloin

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

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.

Rib Eye Sandwiches with the Works

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.

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.