Best 10 Sub Sandwich Recipes

MOM'S PERFECT SUB SANDWICH

Steps:

• Stir together the oil, vinegar and salt and pepper to taste.
• Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

MEATBALL SUB SANDWICH

Steps:

• Preheat oven to 425 degrees F.
• Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
• Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
• Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
• Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
• Bake meatballs in oven for 10 minutes.
• While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
• Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
• Garnish with chopped basil and/or crushed red pepper and serve.

GRILLED SUB SANDWICH

Steps:

• In a large bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium-hot heat for 12-15 minutes or until tender; set aside., Cut loaf in half horizontally; remove bread from top half, leaving a 1/2-in. shell (discard removed bread or save for another use). Brush cut sides of loaf with salad dressing; place cut side down on grill. Grill, uncovered, over medium heat for 3-5 minutes or until golden brown., Place bottom of loaf on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato., Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife.

SPICY ROAST BEEF AND CAPICOLA SUB SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the beef and capicola, and cook, stirring, until just beginning to crisp on the edges, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
• Scoot the vegetables to the side of the pan. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables. Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan. Simmer just until the sauce coats the meat and vegetables, about 1 minute.
• Divide the meat and vegetables among the rolls. Top with the cherry peppers and provolone. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.

HOT PIZZA SUB SANDWICH

Steps:

• Slice bread in half horizontally.
• Spread bottom half with pizza sauce,sprinkle with seasoning.
• Top with green pepper,ham,salami,pepperoni.and cheeses,replace bread top.
• Place on baking sheet.Bake 425 degrees for 12-15 minutes or until cheese is melted.
• If cooking on open grill-wrap in foil.
• If cooking on gas grill covered doesnt need foil.

LOADED DELI SUB SANDWICH

Steps:

• Spread buns with mayonnaise. Layer with toppings. Sprinkle with seasonings as desired; close sandwiches.

ITALIAN SAUSAGE BANH MI (VIETNAMESE SUB SANDWICH)

Steps:

• Preheat oven to 350°F Lightly spray a large baking sheet.
• Lay onion slices and bell pepper slices on the baking sheet and spray with oil. Sprinkle with salt and pepper if desired.
• Prick sausages with a fork and place on baking sheet. Bake for 15 minutes. Stir and turn veggies and sausages at about 10 minutes so they don't burn on the bottom.
• Puree sauce ingredients together. I used an immersion blender in a pyrex measuring cup. A mini food processor would work too.
• Cut a wedge (making a V large enough for the sausage and veggies to fit in) out of each bread roll and spread the interior with basil sauce. You can spread the cut out wedge with sauce too or you can discard it.
• Lay Swiss cheese slices over the sauce.
• Place prepared bread rolls onto a second baking tray and bake for 5 minutes or until cheese is melted and bread is toasted to your liking.
• Remove from oven and place sausage into prepared bread rolls, cover with onions and peppers and top with arugula.
• If you saved the cut out bread wedges you can eat them on the side.

MEATBALL SUB SANDWICH (OR MINI MEATLOAVES)

Steps:

• Cut a thin slice off top of each roll.
• Scoop out bread from inside.
• Crumble 1 1/4 cup of bread and place in large bowl.
• Cover rolls and set aside.
• Add beef, egg, milk, diced onion, salt and pepper to bread.
• Shape into meatballs @ 1 1/2" each.
• Cook meatballs in 1 tbsp oil for 20-25 minutes or no longer pink.
• Remove with slotted spoon.
• Set aside.
• Add remaining oil.
• Saute peppers and onions until tender.
• Remove.
• Stir flour in skillet.
• Add chili sauce and water.
• Boil.
• Cook and stir 2 minutes.
• Stir in brown sugar and mustard.
• Add meatballs, peppers and onions.
• Cover and simmer 20 minutes.
• Warm bread and spoon meatballs into them and replace top.

SUPER SUB SANDWICH

Steps:

• Spread cream cheese on bottom half of bread. Layer with the ham, cheese, mushrooms, tomatoes if desired, onion, peppers and lettuce. Replace top. Cut into 1-1/2-in. slices.

TOASTED REUBEN SUB SANDWICH

Steps:

• Cook your corned beef brisket with the spice pack following the directions on the package, choosing your desired cooking method or place the brisket into your crock pot, cover with water, add spice pack, and cook on low for 6-8 hours until done.
• Slice the cooked meat and set aside. Cut your loaf of french bread open and lay the two pieces side by side on a jelly roll pan. Brush a small amount of olive oil over the bread and put it under the broiler just until it is lightly toasted.
• Remove the top portion of your french bread from the pan. Top the bottom half of the bread with sliced swiss cheese, corned beef, and sauerkraut. Place under the broiler for another 5-8 minutes or until toasty and hot. Drizzle with thousand island dressing and top with the top half of your toasted french bread.
• Cut into 8 pieces and serve with extra thousand island dressing on the side for dipping. Reduced fat or fat-free thousand island dressing tastes great with this sandwich as well.