Best 9 Stuffed Sandwiches Recipes

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In the realm of culinary artistry, where flavors dance and textures intertwine, stuffed sandwiches stand as a testament to the boundless creativity of the culinary world. These delectable treats, often referred to as "pocket sandwiches," are a symphony of taste and texture, a harmonious union of ingredients enveloped in the warm embrace of bread. Whether it's the classic combination of ham and cheese, the tantalizing flavors of a meatball sub, or the innovative fusion of flavors found in a bánh mì, stuffed sandwiches have captured the hearts and taste buds of food enthusiasts worldwide. As you embark on this culinary journey, we present you with a comprehensive guide to crafting the perfect stuffed sandwich, ensuring that every bite is an explosion of flavor and a testament to your culinary prowess.

Check out the recipes below so you can choose the best recipe for yourself!

NEBRASKA'S STUFFED BEEF SANDWICHES



Nebraska's Stuffed Beef Sandwiches image

When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this runza recipe, a German-Russian beef sandwich, and it quickly became a family favorite. -Dolly Croghan, Mead, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 15

4-1/2 cups all-purpose flour, divided
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup 2% milk
1/2 cup water
1/2 cup shortening
2 large eggs, room temperature
FILLING:
2 pounds lean ground beef (90% lean)
2 medium onions, chopped
4 cups chopped cabbage
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon pepper

Steps:

  • Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted., Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets., Bake at 350° for 18-20 minutes or until golden brown. Serve hot.

Nutrition Facts : Calories 433 calories, Fat 16g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 524mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.

STUFFED SOURDOUGH SANDWICHES



Stuffed Sourdough Sandwiches image

"These delicious stuffed sandwiches are easy to put together," assures Shannon Hansen from Oxnard, California. "Some can be baked as soon as they're assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/2 cup chopped fresh mushrooms
2 tablespoons chili powder
2 tablespoons sliced ripe olives
1/4 teaspoon garlic salt
1 cup shredded cheddar cheese
8 sourdough rolls

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 336 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 811mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

STUFFED BAGUETTE SANDWICHES



Stuffed Baguette Sandwiches image

This travels well for potlucks and picnics. This one has a pleasantly peppery egg salad and watercress filling.

Provided by Cecily Parsley

Categories     Lunch/Snacks

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

40 inches long thin French baguettes
6 hard-boiled eggs, cooled and shelled
2 cups watercress, trimmed and chopped
1/4 cup minced red onion
2 tablespoons cream cheese, softened
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon curry, poweder
1 pinch cayenne pepper

Steps:

  • Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
  • Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
  • Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.

Nutrition Facts : Calories 212.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 96.8, Sodium 348.9, Carbohydrate 31.2, Fiber 1.4, Sugar 2, Protein 9.8

STUFFED CINNAMON FRENCH TOAST WAFFLE SANDWICHES



Stuffed Cinnamon French Toast Waffle Sandwiches image

How many good things can we stuff into one breakfast? Count 'em up: French toast, cream cheese, and chocolate hazelnut spread in a coating of Cinnamon Toast Crunch® cereal. It comes off the waffle iron ready to eat like a sandwich (knife and fork optional).

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 2

Number Of Ingredients 9

1/4 cup hazelnut spread with cocoa
4 slices white bread
1/4 cup cream cheese spread
1 egg
3 tablespoons milk
1 teaspoon sugar
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
1 cup Cinnamon Toast Crunch™ cereal

Steps:

  • Spread hazelnut spread on 2 slices of bread. Spread cream cheese on other 2 slices of bread. Press together 1 of each, filling sides together, making 2 sandwiches.
  • In shallow bowl, beat egg, milk, sugar, vanilla and cinnamon with fork or whisk until well mixed. Crush cereal; place in another shallow dish.
  • Heat waffle maker; grease with vegetable oil or shortening. Dip both sides of 1 sandwich in egg mixture. Dip both sides in crushed cereal, patting gently to coat; place on waffle maker. Close lid of waffle maker. Bake 2 to 4 minutes or until browned. Carefully remove waffle sandwich. Repeat with remaining sandwich. Cut sandwiches into triangles, and serve.

Nutrition Facts : Calories 590, Carbohydrate 74 g, Cholesterol 125 mg, Fat 4 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 37 g, TransFat 1/2 g

STUFFED SOURDOUGH SANDWICHES



Stuffed Sourdough Sandwiches image

Make and share this Stuffed Sourdough Sandwiches recipe from Food.com.

Provided by CrystalRN

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1/2 cup chopped onion
1 (15 ounce) can tomato sauce
1 (4 ounce) can diced green chilies
1/2 cup chopped fresh mushrooms
2 tablespoons chili powder
2 tablespoons sliced ripe olives
1/4 teaspoon garlic salt
1 cup shredded cheddar cheese
8 sourdough rolls

Steps:

  • n a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted.
  • Cut 1/4 inches off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops.
  • Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through.
  • To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 273.4, Fat 18.1, SaturatedFat 8.1, Cholesterol 72.7, Sodium 629.9, Carbohydrate 7.2, Fiber 1.9, Sugar 3.4, Protein 20.6

OREO-STUFFED ICE CREAM SANDWICHES



Oreo-Stuffed Ice Cream Sandwiches image

Brownie and chocolate chip lovers don't have to decide -- these ice cream sandwiches have both (plus an extra hidden cream-filled cookie surprise). One baking sheet does double duty and bakes both layers at the same time.

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 24 ice cream sandwiches

Number Of Ingredients 6

Nonstick cooking spray, for the baking sheet
24 chocolate sandwich cookies, such as Oreos
Two 16.5-ounce packages chocolate chip cookie dough, at room temperature
One 18.3-ounce box brownie mix (plus required ingredients)
24 vanilla sandwich cookies, such as Golden Oreos
4 cups (1 quart) vanilla ice cream, softened

Steps:

  • Preheat the oven to 375 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least two sides. Coat with cooking spray.
  • Arrange the chocolate sandwich cookies on half of the baking sheet in 6 rows, with 4 cookies per row. Cover the chocolate sandwich cookies with the cookie dough: pressing and spreading the dough into and over the cookies to make one giant chocolate chip cookie that covers half of the baking sheet.
  • Prepare the brownie batter according to package directions. Pour the batter into the empty half of the pan. Arrange the vanilla sandwich cookies on top of the brownie batter in 6 rows, with 4 cookies per row Press the cookies into the batter.
  • Bake until a toothpick inserted in the center of the chocolate chip cookie portion and brownie portion comes out with just a few crumbs, 20 to 23 minutes. Let cool completely in the pan on a cooling rack, about 2 hours. Freeze to firm up, about 30 minutes.
  • Use the foil overhang as handles and lift the giant cookie out of the baking sheet and carefully flip it over onto a cutting board, making sure it does not bend or crack. Peel away the foil from the bottom. Line the baking sheet with plastic wrap.
  • Using a warm serrated knife, trim the rough edges of the giant cookie so it is an even rectangle (about 12-by-16-inches). Cut it in half crosswise so you have one brownie half and one chocolate chip cookie half (each 8-by-12-inches). Lay the chocolate chip cookie piece on the prepared baking sheet so the chocolate sandwich cookies are facing up. Working quickly, spread the ice cream across the cookie all the way to the edges. Smooth out the top and sides. Place the brownie half, with the chocolate cookies facing down, on top of the ice cream and gently press to adhere. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape and freeze until hardened, at least 6 hours and up to overnight. Use a warm serrated knife to cut into 24 ice cream sandwiches.

SIMPLE VEGETABLE STUFFED TOAST SANDWICHES(MY OLD FAVOURITE!)



Simple Vegetable Stuffed Toast Sandwiches(My old favourite!) image

Long long ago an old buddy whose hobby is emailing me recipes(his favourites gathered from various parts of India, emailed this across. I think it was way back in Jan this year. Its a great recipe enjoyed by everyone at home. This is specially for Sandy One who requested for a vegetarian sandwich recipe. I sincerely hope you'll like it as much as I do.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 40m

Yield 3 sandwich

Number Of Ingredients 9

3 -4 medium potatoes, peeled and roughly chopped
1 onion
2 carrots
1/2 tablespoon garam masala
1 tablespoon black pepper
1/4 tablespoon red chili powder
salt
2 slices white bread
1 teaspoon butter or 1 teaspoon margarine, softened

Steps:

  • Boil the potatoes.
  • Cut the remaining vegetables finely.
  • Take the boiled potatoes and mash them with the other vegetables well.
  • Add all the ingredients mentioned under the heading"masalas".
  • Mix well using your palm.
  • Take 2 bread slices and cut their sides.
  • Apply some butter or margarine on both.
  • Put the above prepared mixture on one bread slice.
  • Cover with the other slice.
  • Now toast it in the bread toaster if you desire or munch on right away!
  • Enjoy this with Tomato Ketchup or Green chutney.

STUFFED FINGER SANDWICHES



Stuffed Finger Sandwiches image

This recipe is from Secrets of Fat Free Cooking by Sandra Woodruff. Layer turkey, spinach leaves, pepper strips, and artichoke hearts over cream cheese on French bread, and create a memorable appetizer. It is a great dish to take to any gathering. Best if made ahead and allowed to chill for several hours or overnight. I have made it (not so low-fat) using onion and chive flavored cream cheese and I have also made it by adding 1/2 teaspoon of ranch dressing mix to the cream cheese instead of Italian seasoning. You can also use marinated arthichoke instead of canned. Delicious!

Provided by PleasantNancy

Categories     Lunch/Snacks

Time 15m

Yield 10-12 sandwich slices, 10-12 serving(s)

Number Of Ingredients 8

1 loaf French bread (about 24 X 2 inches)
2/3 cup low-fat cream cheese, softened
1/2 teaspoon italian seasoning
3/4 teaspoon garlic, crushed
4 ounces turkey, thinly sliced
10 -12 fresh spinach leaves
1/2 red bell pepper, thinly sliced
1/2 cup artichoke heart, chopped

Steps:

  • Slice French bread lengthwise cutting off the top third of the loaf. Using your fingers, remove and discard enough of the soft inner bread to leave a 1/2-inch-thick shell.
  • Combine cream cheese, Italian seasoning and garlic in a small bowl and stir to mix well. Spread half of this mixture evenly over the inside of the bottom shell.
  • Roll up turkey slices and arrange them in an even layer on the cream cheese.
  • Lay spinach leaves over the turkey.
  • Put a layer of red pepper strips over the spinach leaves.
  • Put a layer of arthichoke hearts over the red pepper strips.
  • Spread remaining cream cheese over the inside of the top shell.
  • Place the top shell over the bottom shell to reform the loaf. Wrap the loaf tightly with aluminum foil or plastic wrap.
  • Chill for several hours or overnight.
  • When ready to serve, unwrap the loaf, and using a serrated knife, cut the loaf diagonally into 1-inch slices. Secure each piece with a wooden toothpick and arrange on a platter and serve.

STUFFED PIZZA SANDWICHES



Stuffed Pizza Sandwiches image

I work outside the home, so time spent with my family is precious. I make these sandwiches often...they take just minutes to put together before popping into the oven.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 4

6 French sandwich rolls (6 inches)
2 cups spaghetti sauce
1 pound smoked sausage, cubed
2 cups cubed part-skim mozzarella cheese

Steps:

  • Cut 1 in. off the end of each roll; set ends aside. Hollow out the center of each roll, leaving a 1/2-in. shell. (Discard remove bread or save for another use.) , In a saucepan over medium heat, combine spaghetti sauce and sausage; heat through. Remove from the heat; stir in cheese. Spoon about 3/4 cup filling into each roll. Replace ends of rolls; wrap each tightly in foil. , Bake at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 574 calories, Fat 34g fat (15g saturated fat), Cholesterol 82mg cholesterol, Sodium 1718mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 26g protein.

Tips:

  • Choose the right bread: Use sturdy bread that can hold up to the fillings, such as a baguette, ciabatta, or focaccia.
  • Layer the fillings: Start with a spread or sauce, then add the protein, vegetables, and cheese. Make sure to layer the fillings evenly so that each bite is packed with flavor.
  • Don't overstuff the sandwich: You want the sandwich to be able to close easily without the fillings falling out. If you're using a lot of fillings, consider making two sandwiches instead of one.
  • Use fresh ingredients: Fresh ingredients will give your sandwich the best flavor. If possible, use organic or locally grown ingredients.
  • Get creative with your fillings: There are endless possibilities when it comes to fillings for stuffed sandwiches. Get creative and experiment with different flavors and textures.

Conclusion:

Stuffed sandwiches are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. With so many different fillings to choose from, there's sure to be a stuffed sandwich that everyone will love. So next time you're looking for a quick and easy meal, give one of these stuffed sandwich recipes a try. You won't be disappointed!

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