Feast on 38 Super Sandwiches & Subs
Chicken, Bacon, and Cheddar Submarines [1]
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 [5]
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.
Smyth Steak Sandwiches [9]
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 [13]
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.
The Picasso [17]
Layer flat focaccia or sourdough bread with meat, cheese and tomatoes to build The Picasso. Try serving with a bowl of Tomato-Basil Bisque, a hearty, chock-full-of-vegetables soup. Both recipes are from an Urbandale, Iowa, deli.
The Picasso [18]
Stuffed Cheesesteaks [22]
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 [23]
Pulled Pork Sandwiches with Root Beer [26]
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.
Oven Barbecue [30]
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 [31]
Rachel Sandwiches [34]
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 [35]
Two-Fisted Pizza Sub [38]
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 [39]
Grilled cheese trio [42]
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.
The Windy City Italian [45]
Pile thin-sliced beef high on a crusty bun, douse with garlicky drippings, and add a crown of green peppers. You'll have a sandwich that Chicagoans call "Italian beef."
Italian Beef Sandwiches [49]
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 [53]
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 [57]
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 [58]
The Walleye Whopper [61]
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 [62]
Applejack Turkey Sandwich [65]
Grilled sweet peppers and onion add crunch to the sweet-smoky Applejack Turkey Sandwich from Gobbler's Restaurant in Gaylord, Michigan.
Smoky Brisket Sandwiches [69]
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 [73]
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 [74]
Cheese and Ham Sandwiches [77]
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.
Mile-High Sub [81]
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 [82]
Gobbler Sandwich [85]
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.
Gobbler Sandwich [86]
Michigan Muffuletta [89]
Stone House Bread Cafe in Leland, Michigan, gave us the recipe for this version of the New Orleans classic, layered with olive relish.
Michigan Muffuletta [90]
Grilled Catfish Sandwich [93]
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.
Mini Italian Beef Sandwiches with Pepperoncini Slaw [97]
Using prepackaged ingredients such as frozen vegetables, coleslaw mix and cooked beef will speed your way to creating these tiny sandwiches. Try serving with our easy Crispy Cheesy Potato Bites.
The Regal Reuben [102]
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 [103]
Bun-Buster Tenderloin [106]
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 [107]
Rib Eye Sandwiches with the Works [110]
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 [114]
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.
Full-of-Bologna Sandwich [117]
A hefty, half-inch-thick slice of bologna stars in this traditional Ohio sandwich. Top with pickle, onion and Monterey Jack cheese.
Full-of-Bologna Sandwich [118]
Hot Sub Sandwich [121]
Serve this meat-and-cheese sandwich with salad or soup and fresh fruit for a quick and easy meal. It's a weeknight favorite for Midwest Living® Food Editor Diana McMillen.
Hot Sub Sandwich [122]
Portobello Mushroom Sandwich [125]
Hefty Portobello mushrooms make a hearty filling for this vegetarian sandwich from Mondo's Tomato Pie in Coralville, Iowa.
Easy Bacon Sandwiches [129]
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.