There’s something magical about a perfectly crafted submarine sandwich—those loaded layers of fresh ingredients nestled between soft bread that satisfy every craving imaginable. Whether you’re planning quick weeknight dinners, seeking seasonal favorites, or just in the mood for ultimate comfort food, we’ve gathered 31 delicious recipes that promise to elevate your sandwich game. Dive in and discover your next favorite sub!
Classic Italian Submarine Sandwich
Venturing into sandwich perfection requires mastering the fundamentals, and today we’ll build the quintessential Italian submarine from the ground up, focusing on proper layering techniques and ingredient balance that creates harmony in every bite.
Ingredients
– 1 loaf Italian bread (approximately 12 inches)
– 2 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1/4 cup mayonnaise
– 4 slices provolone cheese
– 4 slices ham
– 4 slices salami
– 4 slices pepperoni
– 1/2 cup shredded iceberg lettuce
– 1/4 cup sliced red onion
– 1/4 cup sliced banana peppers
– 1 medium tomato, sliced
– 1/2 teaspoon dried oregano
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Slice the Italian bread loaf horizontally using a serrated knife, cutting three-quarters of the way through to create a hinge.
2. Drizzle 1 tablespoon olive oil evenly over the bottom half of the bread.
3. Spread 1/4 cup mayonnaise in a thin, even layer across the top half of the bread.
4. Layer 4 slices provolone cheese directly on the bottom half, covering the surface completely.
5. Arrange 4 slices ham flat over the cheese layer, ensuring no overlapping occurs.
6. Place 4 slices salami in a single layer over the ham, slightly overlapping each slice.
7. Add 4 slices pepperoni over the salami, creating a spiral pattern for even distribution.
8. Sprinkle 1/2 teaspoon dried oregano evenly over the meat layers.
9. Distribute 1/2 cup shredded iceberg lettuce evenly across the meat layer.
10. Arrange 1/4 cup sliced red onion in a single layer over the lettuce.
11. Place 1/4 cup sliced banana peppers evenly across the onion layer.
12. Layer sliced tomato evenly over the peppers, using approximately 4-5 slices.
13. Drizzle 1 tablespoon olive oil evenly over the tomato layer.
14. Sprinkle 1/4 teaspoon black pepper and 1/4 teaspoon salt over the entire filling.
15. Drizzle 2 tablespoons red wine vinegar evenly across all layers.
16. Close the sandwich gently but firmly, pressing down with even pressure.
17. Cut the completed sandwich into 4 equal portions using a sharp serrated knife.
A properly constructed Italian sub delivers satisfying crunch from the crisp vegetables against the chewy bread, while the tangy vinegar cuts through the rich meats and creamy cheeses. For an elevated presentation, serve the quarters standing upright to showcase the colorful layers, or wrap tightly in parchment paper for 10 minutes before slicing to allow flavors to meld together beautifully.
Spicy Chicken Parmesan Sub
Oven-baked and bursting with flavor, this Spicy Chicken Parmesan Sub transforms classic Italian-American comfort food into a handheld delight. Our methodical approach ensures even beginners can achieve crispy, cheesy perfection with minimal fuss, using straightforward techniques and precise measurements. Let’s build this satisfying sandwich step by step, focusing on texture and balanced heat.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup Italian-style breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tsp red pepper flakes
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups marinara sauce
– 4 sub rolls
– 8 slices mozzarella cheese
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or heavy pan.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, red pepper flakes, garlic powder, salt, and black pepper.
4. Dredge each chicken piece in flour, shaking off excess, then dip in egg, letting excess drip back into the bowl.
5. Press chicken firmly into breadcrumb mixture, coating both sides completely.
6. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Cook chicken for 3 minutes per side until golden brown, working in batches if needed to avoid crowding the pan.
8. Transfer chicken to the prepared baking sheet and bake at 400°F for 15 minutes until internal temperature reaches 165°F.
9. Remove chicken from oven and top each piece with 1/2 cup marinara sauce and 2 slices mozzarella.
10. Return to oven for 3-5 minutes until cheese is melted and bubbly.
11. While chicken finishes, slice sub rolls lengthwise without cutting completely through.
12. Place one completed chicken Parmesan piece inside each roll.
13. Just before serving, consider toasting the rolls lightly for extra crunch, which helps prevent sogginess from the sauce.
14. Juicy, spicy chicken contrasts beautifully with the creamy mozzarella and crisp breadcrumb coating, all hugged by a soft yet sturdy roll. For a fun twist, slice the finished subs into dippable portions and serve with extra warmed marinara on the side, perfect for sharing during game day or casual gatherings.
Veggie Delight Submarine Sandwich
Preparing a satisfying vegetarian submarine sandwich requires careful layering of fresh ingredients and thoughtful seasoning. Perfect for a quick lunch or casual dinner, this sandwich combines crisp vegetables with creamy spreads in a methodical assembly process. Let’s walk through each step to create this colorful, textured delight.
Ingredients
- 2 submarine sandwich rolls
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 4 slices provolone cheese
- 1 cup shredded iceberg lettuce
- 1 medium tomato, sliced ¼-inch thick
- 1 medium cucumber, sliced ¼-inch thick
- ½ red onion, thinly sliced
- ½ cup sliced black olives
- ¼ cup pepperoncini peppers
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Slice the submarine rolls lengthwise without cutting completely through the bottom crust.
- Spread 2 tablespoons of mayonnaise evenly on the top half of each roll using a butter knife.
- Spread 1 tablespoon of Dijon mustard evenly on the bottom half of each roll.
- Place 2 slices of provolone cheese on the bottom half of each roll, covering the mustard layer completely.
- Layer ½ cup of shredded iceberg lettuce evenly over the cheese on each sandwich.
- Arrange tomato slices in a single layer over the lettuce, covering the surface area.
- Place cucumber slices in a neat row alongside the tomato slices.
- Scatter red onion slices evenly across the vegetable layers.
- Sprinkle black olives and pepperoncini peppers over the onion layer.
- In a small bowl, whisk together red wine vinegar, olive oil, dried oregano, garlic powder, salt, and black pepper for 30 seconds until emulsified.
- Drizzle the vinegar-oil mixture evenly over the vegetable layers using a spoon.
- Close the sandwiches by pressing the top halves firmly onto the bottom halves.
- Cut each sandwich diagonally into two equal portions using a serrated knife.
Generously layered vegetables provide satisfying crunch against the soft roll and melted cheese. The tangy dressing permeates through the layers, creating a bright contrast to the creamy mayonnaise base. For a creative twist, serve these sandwiches with sweet potato fries or a crisp apple salad for a complete meal.
Buffalo Chicken Sub with Blue Cheese
Zesty and satisfying, this Buffalo Chicken Sub brings classic wing flavors into an easy handheld meal. Perfect for game days or weeknight dinners, we’ll build this sandwich step by step with pro tips for maximum flavor. Let’s create that perfect balance of spicy, creamy, and crunchy textures.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup unsalted butter
– 4 sub rolls
– 1/2 cup blue cheese crumbles
– 1/2 cup mayonnaise
– 1/2 cup shredded iceberg lettuce
– 1/4 cup sliced celery
Instructions
1. Preheat your oven to 375°F and line a baking sheet with aluminum foil.
2. Place chicken breasts on the baking sheet and bake for 25 minutes until internal temperature reaches 165°F.
3. While chicken bakes, melt butter in a small saucepan over medium heat.
4. Combine melted butter with Frank’s RedHot sauce in a medium bowl, stirring until fully incorporated.
5. Remove chicken from oven and let rest for 5 minutes to retain juices.
6. Shred the baked chicken using two forks, pulling against the grain for tender strands.
7. Toss shredded chicken in the Buffalo sauce mixture until evenly coated.
8. Split sub rolls lengthwise, leaving one edge intact to create a hinge.
9. Spread 2 tablespoons of mayonnaise evenly inside each roll.
10. Divide the sauced chicken evenly among the four prepared rolls.
11. Sprinkle 2 tablespoons of blue cheese crumbles over the chicken in each sub.
12. Top each sub with 2 tablespoons of shredded lettuce and 1 tablespoon of sliced celery.
13. Press the subs closed gently and serve immediately.
Deliciously messy and packed with flavor, these subs offer a satisfying crunch from the fresh vegetables against the tender, spicy chicken. The creamy blue cheese and mayonnaise provide cooling contrast to the Buffalo sauce’s heat, making each bite perfectly balanced. For a fun twist, try serving them with extra celery sticks and carrot sticks on the side for added crunch.
Turkey and Swiss Sub with Honey Mustard
Honey mustard brings a sweet and tangy twist to this classic deli sandwich that’s perfect for lunch or a quick dinner. Here’s how to assemble a delicious Turkey and Swiss Sub with just a few simple ingredients and steps.
Ingredients
- 1 sub roll
- 4 slices turkey breast
- 2 slices Swiss cheese
- 1 tablespoon honey mustard
- 2 lettuce leaves
- 3 slices tomato
- 4 slices cucumber
Instructions
- Slice the sub roll horizontally without cutting all the way through, creating a hinge to hold the fillings.
- Spread 1 tablespoon honey mustard evenly on both interior sides of the sub roll using the back of a spoon.
- Layer 2 lettuce leaves flat along the bottom half of the roll to create a moisture barrier.
- Arrange 4 slices turkey breast evenly over the lettuce, folding slices if needed to fit the roll.
- Place 2 slices Swiss cheese directly over the turkey so it will slightly melt from the sandwich’s warmth.
- Layer 3 tomato slices evenly across the cheese, ensuring coverage from end to end.
- Add 4 cucumber slices in a single layer over the tomatoes for crisp freshness.
- Close the top half of the sub roll firmly and press down gently to compact the layers.
- Cut the completed sub diagonally with a serrated knife for easier handling and presentation.
Ready to enjoy immediately, this sub offers a satisfying crunch from the fresh vegetables against the tender turkey and creamy Swiss cheese. The honey mustard provides a balanced sweetness that complements the savory elements perfectly. For a warm variation, briefly toast the assembled sandwich in a panini press until the cheese begins to melt.
Grilled Steak and Cheese Sub
Venturing into the world of hearty sandwiches, this grilled steak and cheese sub combines tender beef with melted provolone in a perfectly toasted roll. Follow these methodical steps to create a restaurant-quality sandwich at home, ensuring each component comes together harmoniously. You’ll be amazed at how simple techniques can elevate this classic comfort food.
Ingredients
– 1 pound ribeye steak
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large onion
– 1 green bell pepper
– 4 sub rolls
– 8 slices provolone cheese
– 2 tablespoons butter
Instructions
1. Pat the ribeye steak completely dry with paper towels to ensure proper searing.
2. Rub 1 tablespoon olive oil evenly over both sides of the steak.
3. Season both sides of the steak with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat a cast iron skillet over medium-high heat until droplets of water sizzle and evaporate immediately.
5. Place the seasoned steak in the hot skillet and cook for 4 minutes without moving it to develop a deep brown crust.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare doneness (internal temperature of 135°F).
7. Transfer the steak to a cutting board and let it rest for 8 minutes to allow juices to redistribute.
8. While the steak rests, slice 1 large onion and 1 green bell pepper into 1/4-inch strips.
9. Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.
10. Add the sliced onions and peppers, cooking for 6-8 minutes until softened and lightly caramelized.
11. Thinly slice the rested steak against the grain into 1/4-inch strips.
12. Split 4 sub rolls lengthwise without cutting completely through.
13. Spread 1/2 tablespoon butter evenly on the cut sides of each roll.
14. Toast the buttered rolls in a separate skillet over medium heat for 2-3 minutes until golden brown.
15. Divide the sliced steak evenly among the toasted rolls.
16. Top the steak with the cooked onions and peppers.
17. Place 2 slices of provolone cheese over each sandwich.
18. Close the sandwiches and return them to the skillet over low heat for 2 minutes to melt the cheese.
19. Press gently with a spatula to compress the sandwiches slightly.
Nothing beats the combination of juicy, thinly sliced steak against the sharp provolone and sweet caramelized vegetables. The crisp exterior of the toasted roll gives way to a tender, flavor-packed interior that satisfies every craving. For an extra indulgence, serve these subs with a side of au jus for dipping or slice them diagonally to showcase the beautiful layers.
Tuna Salad Sub with Avocado
Filling your lunch routine with something both nutritious and delicious can be a challenge, but this Tuna Salad Sub with Avocado is the perfect solution. Following these straightforward steps will guide you to a satisfying meal that’s easy to assemble and packed with flavor. Let’s get started on creating this simple yet tasty sandwich.
Ingredients
– 2 cans (5 oz each) canned tuna in water, drained
– 1/2 cup mayonnaise
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped celery
– 1 tbsp lemon juice
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1 ripe avocado, pitted and sliced
– 2 sub rolls (6-inch each), split lengthwise
Instructions
1. Place the drained canned tuna into a medium mixing bowl.
2. Add 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 1 tbsp lemon juice, 1/4 tsp black pepper, and 1/4 tsp salt to the bowl.
3. Gently mix all ingredients with a fork until well combined and the tuna is flaky.
4. Cut 2 sub rolls in half lengthwise using a serrated knife to prevent squashing the bread.
5. Evenly divide the tuna salad mixture and spoon it onto the bottom halves of the split sub rolls.
6. Slice 1 ripe avocado in half, remove the pit, and slice the flesh into thin, even pieces.
7. Arrange the avocado slices in a single layer over the tuna salad on each sub roll.
8. Place the top halves of the sub rolls over the avocado to complete the sandwiches.
9. Cut each assembled sub in half diagonally for easier handling.
Wonderfully creamy from the avocado and savory from the seasoned tuna, this sub offers a delightful contrast in textures between the soft filling and the slightly chewy roll. The fresh crunch of celery and onion adds a refreshing bite that balances the richness. For a creative twist, try serving it open-faced or with a side of sweet potato fries for a complete meal.
Meatball Marinara Submarine Sandwich
Once you master this classic sandwich, you’ll have a crowd-pleasing meal ready in under an hour. Our methodical approach ensures tender meatballs and perfectly melted cheese every time.
Ingredients
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 24 oz marinara sauce
– 4 submarine rolls
– 8 slices provolone cheese
Instructions
1. Preheat your oven to 375°F.
2. Combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat.
4. Form the mixture into 16 equal-sized meatballs, about 1.5 inches in diameter each.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Brown the meatballs for 2-3 minutes per side until they develop a golden crust.
7. Pour 24 oz marinara sauce over the meatballs in the skillet.
8. Transfer the skillet to the preheated oven and bake for 20 minutes until the meatballs reach an internal temperature of 165°F.
9. Split 4 submarine rolls lengthwise without cutting all the way through.
10. Place 2 slices provolone cheese inside each roll.
11. Remove the meatballs from the oven and place 4 meatballs with sauce into each prepared roll.
12. Return the assembled sandwiches to the oven for 3-5 minutes until the cheese is fully melted and the rolls are lightly toasted.
Very satisfying textures await with the crisp toasted roll giving way to tender meatballs and gooey melted cheese. The savory garlic and oregano notes in the meatballs pair beautifully with the bright tomato sauce, creating a balanced flavor profile that’s neither too heavy nor too acidic. For a fun twist, try serving these open-faced with extra sauce for dipping, or slice them into smaller portions for party appetizers.
Caprese Sub with Fresh Basil Pesto
During those busy weeknights when you want something fresh yet satisfying, this Caprese Sub with Fresh Basil Pesto delivers restaurant-quality flavors with minimal effort. Developing this sandwich requires just a few quality ingredients and simple assembly techniques that even novice cooks can master. Dedicating just 15 minutes yields a vibrant meal that celebrates summer’s best produce in handheld form.
Ingredients
- 4 sub rolls
- 2 large tomatoes
- 16 oz fresh mozzarella cheese
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F and place the sub rolls on a baking sheet.
- Toast the sub rolls in the oven for 5 minutes until lightly crisp and golden brown.
- While rolls toast, slice the tomatoes into 1/4-inch thick rounds using a serrated knife for clean cuts.
- Cut the fresh mozzarella into 1/4-inch slices that match your tomato sizes.
- Combine basil leaves, olive oil, pine nuts, garlic cloves, and salt in a food processor.
- Pulse the pesto ingredients for 30 seconds, scrape down the sides, then process for another 30 seconds until smooth.
- Remove toasted rolls from oven and let cool for 2 minutes until safe to handle.
- Spread 2 tablespoons of pesto evenly on the bottom half of each roll using the back of a spoon.
- Layer 4 tomato slices over the pesto on each roll, slightly overlapping them.
- Place 4 mozzarella slices over the tomatoes, alternating with the tomato layers.
- Drizzle 1 teaspoon of remaining pesto over the cheese layer for extra flavor.
- Close the sandwiches with the top halves of the rolls and press down gently to compact.
Enjoy how the creamy mozzarella melts slightly against the warm bread while the fresh tomatoes provide juicy contrast. Each bite delivers the aromatic basil pesto’s bright flavor that perfectly balances the rich cheese and sweet tomatoes. Experiment with adding sliced avocado or grilled chicken for heartier variations, or serve alongside a simple arugula salad for a complete meal.
Ham and Cheddar Sub with Dijon Mayo
Hoping for a satisfying lunch that comes together quickly? This ham and cheddar sub with Dijon mayo delivers on flavor and simplicity, making it perfect for busy weekdays or casual gatherings. Here’s how to build it step by step.
Ingredients
– 1 sub roll
– 4 ounces sliced ham
– 4 slices cheddar cheese
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 1 tablespoon butter, softened
Instructions
1. Preheat your oven to 350°F to toast the sub roll evenly.
2. Slice the sub roll lengthwise without cutting all the way through, creating a hinge.
3. Spread 1 tablespoon of softened butter evenly on the inside of both halves of the sub roll.
4. Place the buttered sub roll on a baking sheet and bake for 5 minutes, or until lightly golden and crisp.
5. In a small bowl, combine 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard until smooth.
6. Spread the Dijon mayo mixture evenly on the bottom half of the toasted sub roll.
7. Layer 4 ounces of sliced ham evenly over the Dijon mayo.
8. Arrange 4 slices of cheddar cheese on top of the ham.
9. Close the sub roll and wrap it tightly in aluminum foil.
10. Bake the wrapped sub at 350°F for 10 minutes, or until the cheese is fully melted.
11. Remove the sub from the oven and let it rest for 2 minutes before unwrapping.
12. Cut the sub in half diagonally for easier handling.
Making this sub results in a warm, melty interior with a crisp, buttery roll. The tangy Dijon mayo cuts through the richness of the ham and cheddar beautifully. Try serving it with pickles or a simple side salad for a complete meal.
Cuban Submarine with Pickles and Mustard
Meticulously crafting the perfect Cuban submarine sandwich requires attention to detail, but the payoff is a harmonious blend of savory, tangy, and crisp textures that will transport your taste buds straight to Havana. Mastering this sandwich involves layering flavors thoughtfully and pressing it to meld everything together. Follow these steps closely for a restaurant-quality result at home.
Ingredients
– 1 loaf Cuban bread
– 8 ounces sliced roast pork
– 8 ounces sliced ham
– 4 slices Swiss cheese
– 4 dill pickle slices
– 2 tablespoons yellow mustard
– 2 tablespoons unsalted butter
Instructions
1. Slice the Cuban bread lengthwise without cutting all the way through, creating a hinge.
2. Spread 1 tablespoon of yellow mustard evenly on the bottom half of the bread.
3. Layer 8 ounces of sliced roast pork over the mustard-covered bread.
4. Arrange 8 ounces of sliced ham directly over the roast pork.
5. Place 4 slices of Swiss cheese on top of the ham layer.
6. Position 4 dill pickle slices evenly across the cheese.
7. Close the sandwich with the top half of the bread.
8. Spread 2 tablespoons of unsalted butter evenly on the outside of both bread halves.
9. Preheat a sandwich press or skillet to 350°F.
10. Place the sandwich in the press or skillet and cook for 5 minutes until golden brown.
11. Flip the sandwich carefully using a spatula and press for another 5 minutes.
12. Remove the sandwich when the bread is crisp and the cheese has fully melted.
13. Cut the sandwich diagonally into two portions for serving.
Nothing compares to the satisfying crunch of the pressed bread giving way to tender, warm meats and gooey cheese, with the pickles and mustard cutting through the richness. The contrast between the savory pork and ham with the sharp mustard creates a balanced flavor profile that’s both comforting and exciting. For a complete meal, serve with plantain chips and a mojito to enhance the Cuban experience.
Roast Beef and Provolone Sub
Just imagine sinking your teeth into a warm, crusty sub roll piled high with tender roast beef and melted provolone. Juicy and satisfying, this classic sandwich comes together quickly with minimal effort. Let’s walk through each simple step to create this delicious meal.
Ingredients
– 1 pound thinly sliced roast beef
– 4 sub rolls
– 8 slices provolone cheese
– 2 tablespoons olive oil
– 1/2 cup mayonnaise
– 1/4 cup giardiniera
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried oregano
Instructions
1. Preheat your oven to 350°F.
2. Slice the sub rolls lengthwise without cutting all the way through.
3. Brush the inside of each roll with 1/2 tablespoon of olive oil.
4. Toast the rolls in the preheated oven for 5 minutes until lightly crisp.
5. Mix mayonnaise, garlic powder, and dried oregano in a small bowl.
6. Spread 2 tablespoons of the mayonnaise mixture inside each toasted roll.
7. Layer 1/4 pound of roast beef evenly along the bottom of each roll.
8. Place 2 slices of provolone cheese over the roast beef in each roll.
9. Top each sandwich with 1 tablespoon of giardiniera.
10. Return the assembled subs to the oven and bake for 8 minutes at 350°F until the cheese is completely melted.
11. Remove the subs from the oven and press them closed gently.
12. Cut each sub in half diagonally before serving.
Nothing beats the contrast between the warm, melted provolone and the cool, crisp giardiniera in this satisfying sandwich. The tender roast beef soaks up the garlic-herb mayonnaise beautifully, creating layers of flavor in every bite. For a fun twist, try serving these subs with a side of au jus for dipping or pack them cold for a picnic lunch.
Pulled Pork Submarine with Coleslaw
Oftentimes, the most satisfying meals come from combining simple, slow-cooked flavors with fresh, crunchy textures. Our pulled pork submarine with coleslaw does exactly that, bringing together tender, smoky pork and crisp, tangy slaw in a soft sub roll. Let’s walk through each step methodically to create this crowd-pleasing sandwich from scratch.
Ingredients
– 3 lbs pork shoulder
– 1 tbsp vegetable oil
– 1 cup barbecue sauce
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 4 sub rolls
– 4 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup mayonnaise
– 2 tbsp white vinegar
– 1 tbsp sugar
– 1/2 tsp celery seed
Instructions
1. Preheat your oven to 300°F.
2. Pat the pork shoulder completely dry with paper towels.
3. Combine smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
4. Rub the spice mixture evenly over all surfaces of the pork shoulder.
5. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the pork shoulder for 3-4 minutes per side until deeply browned.
7. Pour apple cider vinegar and 1/2 cup water around the pork.
8. Cover the Dutch oven tightly with its lid.
9. Transfer to the preheated oven and cook for 4 hours.
10. Check that the pork reaches an internal temperature of 195°F using an instant-read thermometer.
11. Remove the pork from the oven and let it rest for 30 minutes.
12. While the pork rests, whisk together mayonnaise, white vinegar, sugar, and celery seed in a large bowl.
13. Add shredded cabbage and carrots to the dressing.
14. Toss the coleslaw until all ingredients are evenly coated.
15. Use two forks to shred the rested pork shoulder, discarding any large fat pieces.
16. Mix the shredded pork with barbecue sauce and brown sugar.
17. Split the sub rolls lengthwise without cutting all the way through.
18. Toast the sub rolls in a 350°F oven for 5 minutes until lightly crisp.
19. Divide the pulled pork mixture evenly among the toasted sub rolls.
20. Top each sandwich with a generous portion of coleslaw.
Buttery soft pork mingles with the crisp, cooling slaw in every bite, creating a perfect balance of textures. The slight sweetness from the barbecue sauce complements the tangy vinegar notes in the coleslaw beautifully. For a fun twist, try serving these subs with pickle spears and potato chips for a complete diner-style experience.
Shrimp Po’Boy Sub with Remoulade
Now, let’s create a classic New Orleans sandwich that’s surprisingly simple to master. Nothing beats the satisfying crunch of a perfectly fried shrimp po’boy, especially when you make the zesty remoulade from scratch. Follow these steps carefully for a restaurant-quality result right in your own kitchen.
Ingredients
– 1 lb medium shrimp, peeled and deveined
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1/2 cup mayonnaise
– 2 tbsp Creole mustard
– 1 tbsp lemon juice
– 1 tsp hot sauce
– 1/4 cup chopped pickles
– 2 tbsp chopped fresh parsley
– 4 sub rolls
– 2 cups shredded lettuce
– 2 tomatoes, sliced
– 4 cups vegetable oil
Instructions
1. Combine 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1/4 cup chopped pickles, and 2 tbsp chopped fresh parsley in a small bowl to make the remoulade sauce.
2. Refrigerate the remoulade for at least 30 minutes to allow the flavors to meld together.
3. Pour 1 cup buttermilk into a medium bowl and add 1 lb peeled shrimp, ensuring all shrimp are fully coated.
4. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp cayenne pepper.
5. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Working in batches, remove shrimp from buttermilk, letting excess drip off, then dredge in the flour mixture until evenly coated.
7. Carefully place coated shrimp into the hot oil using tongs, frying for 2-3 minutes until golden brown and crispy.
8. Transfer fried shrimp to a wire rack set over a baking sheet to drain, which keeps them crispier than paper towels.
9. Split 4 sub rolls lengthwise without cutting all the way through and toast them cut-side down in a dry skillet for 1-2 minutes until lightly golden.
10. Spread remoulade sauce generously on both sides of each toasted roll.
11. Layer 2 cups shredded lettuce and sliced tomatoes on the bottom half of each roll.
12. Arrange fried shrimp evenly over the lettuce and close the sandwiches.
Looking at your finished po’boy, you’ll notice the contrast between the crunchy shrimp coating and the soft, chewy bread. The remoulade provides a tangy, creamy element that cuts through the richness of the fried shrimp beautifully. For a fun twist, try serving these with extra lemon wedges and pickled okra on the side to balance the flavors.
Philly Cheesesteak Sub with Onions and Peppers
Gathering the perfect combination of tender beef, melted cheese, and savory vegetables makes this Philly cheesesteak sub an American classic worth mastering. Follow these methodical steps to create a restaurant-quality sandwich right in your own kitchen. You’ll be amazed at how simple techniques yield such incredible flavor.
Ingredients
– 1.5 lbs ribeye steak, thinly sliced
– 2 tbsp vegetable oil
– 1 large yellow onion, thinly sliced
– 2 green bell peppers, thinly sliced
– 4 sub rolls, 6 inches each
– 8 slices provolone cheese
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add sliced onions and bell peppers to the hot skillet, cooking for 8-10 minutes until softened and lightly browned.
3. Transfer cooked vegetables to a plate and set aside, keeping the skillet on the heat.
4. Add remaining 1 tablespoon vegetable oil to the same skillet and heat for 30 seconds.
5. Place thinly sliced ribeye steak in the hot skillet in a single layer, working in batches if necessary.
6. Cook steak for 2-3 minutes without stirring to develop a golden-brown sear on one side.
7. Flip steak pieces and continue cooking for another 2 minutes until no pink remains.
8. Sprinkle garlic powder, black pepper, and salt evenly over the cooked steak.
9. Drizzle Worcestershire sauce over the meat and stir to combine all ingredients thoroughly.
10. Return cooked onions and peppers to the skillet with the steak mixture.
11. Stir everything together and cook for 1 minute to reheat vegetables and blend flavors.
12. Split sub rolls lengthwise without cutting completely through, creating a hinge.
13. Place 2 slices provolone cheese inside each prepared sub roll.
14. Divide the hot steak and vegetable mixture evenly among the 4 prepared rolls.
15. Close the sandwiches and let them rest for 2 minutes to allow the cheese to melt completely.
What makes this sandwich truly exceptional is the contrast between the crusty sub roll exterior and the juicy, cheesy interior that bursts with savory beef flavor. For an extra indulgent twist, serve these cheesesteaks with a side of au jus for dipping, or top with sautéed mushrooms for additional earthy notes that complement the sweet peppers beautifully.
Conclusion
Unleash your inner sandwich artist with these 31 delicious sub recipes! From classic Italian to creative new twists, there’s a perfect sub here for every craving. We hope you find some new favorites to try. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so your friends can discover it too. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
