25 Delicious Sub Sandwich Recipes for Every Occasion

Delight in the endless possibilities of sub sandwiches, the ultimate meal solution for busy weeknights, game day gatherings, or anytime you crave something hearty and delicious. From classic Italian heroes to innovative veggie-packed creations, our roundup of 25 mouthwatering recipes promises to inspire your next meal. Dive in and discover your new favorite sandwich that’s sure to please every palate and occasion!

Classic Italian Sub Sandwich

Growing up in a bustling Italian-American neighborhood, the classic Italian sub was more than just a sandwich—it was a weekly ritual. I remember the crunch of the fresh bread, the tang of the vinegar, and the way the meats and cheeses piled high, promising a bite full of flavor and nostalgia.

Ingredients

• A couple of hoagie rolls, split lengthwise but still attached on one side
• A splash of red wine vinegar
• A drizzle of extra virgin olive oil
• A handful of shredded iceberg lettuce
• A couple of slices of provolone cheese
• A few slices of salami
• A few slices of ham
• A few slices of pepperoni
• A sprinkle of salt and pepper
• A pinch of dried oregano
• A few slices of tomato
• A few rings of red onion
• A couple of banana peppers, sliced

Instructions

1. Preheat your oven to 350°F to toast the hoagie rolls for about 5 minutes, just until they’re lightly golden and crisp.
2. Once toasted, open the rolls and drizzle the inside with extra virgin olive oil and a splash of red wine vinegar for that authentic Italian sub tang.
3. Layer the provolone cheese, salami, ham, and pepperoni on one side of the roll. Tip: Fold the meats for texture and to fit more in.
4. Sprinkle a pinch of salt, pepper, and dried oregano over the meats to enhance the flavors.
5. Add the shredded lettuce, tomato slices, red onion rings, and banana peppers on top of the meats. Tip: The order matters for the perfect bite—veggies on top!
6. Close the sandwich and press down gently. Tip: Wrapping the sub in parchment paper and letting it sit for a few minutes helps the flavors meld together beautifully.

Mmm, the first bite takes me back—crunchy, tangy, and packed with layers of flavor. Serve it with a side of crispy potato chips or a cold beer for the ultimate Italian sub experience.

Philly Cheesesteak Sub Sandwich

Every time I think about the perfect comfort food, my mind immediately goes to the Philly Cheesesteak Sub Sandwich. There’s something about the combination of thinly sliced beef, melted cheese, and soft bread that just hits the spot every time. I remember the first time I tried making it at home, and let’s just say, it was a delicious learning experience.

Ingredients

• 1 lb ribeye steak, thinly sliced (freeze for 30 minutes to make slicing easier)
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• a couple of slices of provolone cheese
• a splash of Worcestershire sauce
• salt and pepper to taste
• 2 sub rolls, split lengthwise but not all the way through

Instructions

1. Heat a large skillet over medium-high heat and add the vegetable oil.
2. Once the oil is shimmering, add the thinly sliced ribeye steak. Cook for about 2-3 minutes until no longer pink, stirring occasionally. Tip: Don’t overcrowd the pan to ensure the meat gets a nice sear.
3. Push the steak to one side of the skillet and add the onion and green bell pepper. Cook for about 5 minutes until they’re soft and slightly caramelized. Tip: A little patience here brings out the sweetness in the veggies.
4. Mix the steak and veggies together, then drizzle with Worcestershire sauce. Season with salt and pepper to taste.
5. Divide the mixture between the sub rolls, then top each with a couple of slices of provolone cheese. Tip: For extra melty cheese, pop the subs under the broiler for a minute or two.
6. Serve immediately while everything is hot and gooey.

Unbelievably satisfying, the Philly Cheesesteak Sub Sandwich is all about the contrast between the tender, flavorful filling and the crisp, chewy bread. Try serving it with a side of pickles or potato chips for that extra crunch.

Turkey and Avocado Sub Sandwich

Remember those lazy Sunday afternoons when you just want something hearty yet easy to whip up? That’s exactly how I felt when I first made this Turkey and Avocado Sub Sandwich. It’s become my go-to for a quick, satisfying meal that doesn’t skimp on flavor.

Ingredients

• 1 sub roll, about 6 inches long
• 4 slices of turkey breast, the kind you grab from the deli
• Half an avocado, sliced just right
• A couple of lettuce leaves, for that crunch
• A splash of olive oil
• A pinch of salt and pepper, because seasoning is key
• A dollop of mayo, to spread the love

Instructions

1. Start by slicing your sub roll in half lengthwise, but don’t go all the way through—keep it connected on one side for that perfect pocket.
2. Drizzle a little olive oil inside the roll and toast it in a pan over medium heat for about 2 minutes, or until it’s golden and crispy. Tip: Toasting the roll elevates the sandwich from good to great.
3. Spread mayo on both sides of the toasted roll. This not only adds flavor but also creates a barrier to keep the bread from getting soggy.
4. Layer the turkey slices on the bottom half of the roll, followed by the avocado slices and lettuce. Tip: If your avocado isn’t ripe yet, pop it in a paper bag with a banana overnight to speed up the process.
5. Season with a pinch of salt and pepper to taste. Tip: Always season your avocado directly to bring out its best flavor.
6. Close the sandwich, press down gently, and slice it in half if you’re feeling fancy.

So there you have it—a sandwich that’s creamy, crunchy, and utterly satisfying. I love serving it with a side of sweet potato fries for that extra comfort food vibe.

Chicken Pesto Sub Sandwich

Nothing beats the aroma of fresh basil mingling with garlic and olive oil, especially when it’s the star of my Chicken Pesto Sub Sandwich. I remember the first time I tried making pesto from scratch; it was a game-changer for my sandwich game. Now, it’s my go-to recipe for a quick, flavorful lunch that feels anything but ordinary.

Ingredients

• 2 cups of fresh basil leaves, packed
• A couple of garlic cloves
• A splash of olive oil
• 1/4 cup of grated Parmesan cheese
• A handful of pine nuts
• Salt, just a pinch
• 2 chicken breasts
• 1 French baguette
• A few slices of mozzarella cheese
• A drizzle of balsamic glaze

Instructions

1. Start by blending the basil, garlic, olive oil, Parmesan, pine nuts, and salt in a food processor until smooth. Tip: Toast the pine nuts lightly for a deeper flavor.
2. Season the chicken breasts with salt and grill them over medium heat until they reach an internal temperature of 165°F, about 6 minutes per side. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
3. Slice the baguette in half lengthwise and toast it lightly under the broiler for about 2 minutes. Keep an eye on it to prevent burning.
4. Spread the pesto generously on both halves of the baguette.
5. Layer the sliced chicken and mozzarella on the bottom half of the baguette. Tip: Add the cheese while the chicken is still warm to help it melt slightly.
6. Drizzle with balsamic glaze, then close the sandwich with the top half of the baguette.
7. Cut into serving sizes and enjoy immediately.

Juicy chicken, creamy mozzarella, and that vibrant pesto come together in a sandwich that’s both hearty and fresh. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Veggie Delight Sub Sandwich

Wow, have you ever had one of those days where you just crave something fresh, crunchy, and utterly satisfying? That’s exactly how I felt when I first whipped up this Veggie Delight Sub Sandwich. It’s become my go-to for a quick lunch that doesn’t skimp on flavor or texture.

Ingredients

• A couple of sub rolls, sliced open but still attached on one side
• A splash of olive oil
• A handful of spinach leaves
• A couple of slices of provolone cheese
• A few slices of tomato
• A handful of sliced cucumbers
• A sprinkle of salt and pepper
• A drizzle of balsamic glaze

Instructions

1. Preheat your oven to 350°F to get those sub rolls nice and toasty.
2. Brush the inside of each sub roll with a splash of olive oil. This little step adds so much flavor and helps prevent sogginess.
3. Layer the spinach leaves on the bottom half of each roll. I like to press them down slightly so they stay put.
4. Add the provolone cheese slices on top of the spinach. The warmth from the toasting roll will slightly melt the cheese, making it extra delicious.
5. Arrange the tomato and cucumber slices over the cheese. Try to distribute them evenly for the perfect bite every time.
6. Sprinkle a little salt and pepper over the veggies. It’s amazing how these simple seasonings can elevate the whole sandwich.
7. Drizzle a bit of balsamic glaze over the top for that sweet and tangy finish. Don’t overdo it—just a light drizzle does the trick.
8. Close the sandwiches and wrap them in foil. Pop them in the oven for about 10 minutes, just until everything is warmed through and the rolls are crispy.

Let me tell you, the first bite into this sandwich is a revelation. The crunch of the fresh veggies against the soft, slightly melted cheese and the crispy roll is just perfection. Sometimes, I like to add a side of sweet potato fries for an extra touch of comfort.

Meatball Marinara Sub Sandwich

Kicking off the week with a comfort food classic that never fails to hit the spot—Meatball Marinara Sub Sandwich. There’s something about the combination of tender meatballs, tangy marinara, and melted cheese that feels like a hug in sandwich form. I remember sneaking these into movie nights as a kid, and now, they’re my go-to for a quick, satisfying meal.

Ingredients

• 1 lb ground beef (or a mix of beef and pork for extra flavor)
• A couple of cloves of garlic, minced
• A splash of milk
• 1/2 cup breadcrumbs
• A handful of fresh parsley, chopped
• 1 egg
• A pinch of salt and pepper
• 2 cups marinara sauce (homemade or store-bought)
• 4 sub rolls
• A generous handful of shredded mozzarella cheese
• A drizzle of olive oil

Instructions

1. Preheat your oven to 375°F. This ensures your meatballs cook evenly and get that slight crisp on the outside.
2. In a large bowl, mix the ground beef, minced garlic, milk, breadcrumbs, parsley, egg, salt, and pepper. Tip: Don’t overmix, or your meatballs will be tough.
3. Roll the mixture into about 12 meatballs, each roughly the size of a golf ball. Tip: Wet your hands slightly to prevent sticking.
4. Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 5 minutes total. They don’t need to be fully cooked yet.
5. Pour the marinara sauce over the meatballs, reduce the heat to low, and simmer for 15 minutes. Tip: Cover the skillet to keep the sauce from splattering.
6. While the meatballs simmer, split the sub rolls and toast them lightly in the oven for about 5 minutes.
7. Place 3 meatballs in each roll, spoon over some extra sauce, and top with shredded mozzarella.
8. Return the subs to the oven for another 5 minutes, just until the cheese is melted and bubbly.

Unbelievably good, these subs are all about the contrast—soft, juicy meatballs against the crisp bread, with the cheese pulling everything together. Try serving them with a side of garlic knots for the ultimate carb-loaded feast.

Tuna Salad Sub Sandwich

Back when I was in college, I used to whip up this tuna salad sub sandwich between classes—it’s quick, satisfying, and packed with flavor. Perfect for those days when you need something hearty without the fuss.

Ingredients

• 2 cans of tuna in water, drained
• 1/4 cup of mayonnaise
• A splash of lemon juice
• A couple of celery stalks, finely chopped
• 1/4 cup of red onion, diced
• Salt and pepper, just a pinch of each
• 1 sub roll, sliced open
• A handful of lettuce leaves
• 1 tomato, sliced

Instructions

1. In a medium bowl, mix the drained tuna with mayonnaise until it’s well combined.
2. Add a splash of lemon juice to the tuna mixture for a bit of zing.
3. Toss in the chopped celery and diced red onion, then season with a pinch of salt and pepper. Mix everything together.
4. Let the tuna salad chill in the fridge for about 10 minutes to let the flavors meld—trust me, it makes a difference.
5. While the salad chills, lightly toast the sub roll in a toaster oven or under the broiler for 2-3 minutes until it’s just golden.
6. Layer the lettuce leaves and tomato slices on the bottom half of the toasted roll.
7. Spoon the tuna salad over the veggies, then top with the other half of the roll.
8. Slice the sandwich in half for easier eating, and dig in!

Just like that, you’ve got a sub with a creamy, crunchy tuna salad that’s bursting with freshness. Try adding a sprinkle of your favorite cheese or a dash of hot sauce for an extra kick.

BLT Sub Sandwich

There’s something about a BLT Sub Sandwich that screams summer to me. Maybe it’s the crisp bacon, the juicy tomatoes, or the fresh lettuce, but every time I make one, I’m transported back to picnics and lazy afternoons.

Ingredients

• a couple of slices of your favorite bread (I go for something hearty like sourdough or ciabatta)
• a few strips of bacon (because let’s be honest, more is better)
• a handful of lettuce leaves (iceberg or romaine for that crunch)
• a couple of slices of ripe tomato (the juicier, the better)
• a splash of mayonnaise (or more, no judgment here)
• a pinch of salt and pepper (to bring out all those flavors)

Instructions

1. Preheat your oven to 400°F and lay the bacon strips on a baking sheet. Bake for about 15-20 minutes until they’re crispy. Tip: Line your baking sheet with parchment paper for easy cleanup.
2. While the bacon is cooking, toast your bread slices lightly. This adds a nice crunch and prevents the sandwich from getting soggy.
3. Spread a generous layer of mayonnaise on one side of each toasted bread slice. Tip: If you’re feeling adventurous, mix a little garlic powder into the mayo for extra flavor.
4. Layer the lettuce, tomato slices, and crispy bacon on one slice of bread. Season with a pinch of salt and pepper.
5. Top with the other slice of bread, press gently, and slice the sandwich in half. Tip: Use a serrated knife for a clean cut through all those layers.

Ready to dig in? The combination of crispy bacon, fresh veggies, and creamy mayo makes every bite a delight. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Ham and Swiss Sub Sandwich

Perfect for those lazy Sunday afternoons or a quick lunch fix, the Ham and Swiss Sub Sandwich has been my go-to for years. It’s the kind of meal that reminds me of picnics in the park with friends, where the simplicity of the ingredients lets the flavors shine.

Ingredients

• A couple of sub rolls, split lengthwise but still attached on one side
• A splash of olive oil
• A few slices of deli ham (about 1/2 pound)
• A couple of slices of Swiss cheese
• A handful of lettuce leaves
• A few slices of tomato
• A dollop of mayonnaise
• A teaspoon of mustard

Instructions

1. Preheat your oven to 350°F to get those sub rolls nice and toasty.
2. Brush the inside of each sub roll with a splash of olive oil. This little step adds a crispy texture that’s just *chef’s kiss*.
3. Layer the ham and Swiss cheese inside the rolls. Pro tip: folding the ham gives those beautiful, meaty waves that make every bite satisfying.
4. Pop the subs into the oven for about 5 minutes, just until the cheese starts to melt. Watch closely—you want the cheese gooey, not a puddle.
5. While the subs are warming, mix a dollop of mayonnaise with a teaspoon of mustard in a small bowl. This combo brings a tangy kick that cuts through the richness.
6. Once the subs are out of the oven, tuck in the lettuce and tomato slices. Another pro tip: placing the lettuce against the bread keeps it from getting soggy.
7. Drizzle your mayo-mustard mix over the fillings, then close the subs gently. Press down slightly to let everything meld together.

Layered with crisp veggies, melty cheese, and savory ham, this sub is a texture dream. Try serving it with a side of pickles for an extra crunch that’ll have everyone asking for seconds.

Roast Beef and Cheddar Sub Sandwich

Just the other day, I found myself craving something hearty yet simple, and that’s when the idea of a Roast Beef and Cheddar Sub Sandwich popped into my head. It’s the kind of meal that feels like a hug on a plate, perfect for those days when you need a little comfort.

Ingredients

• A couple of sub rolls, split lengthwise but still attached on one side
• About a pound of thinly sliced roast beef
• 4 slices of sharp cheddar cheese
• A splash of olive oil
• A tablespoon of mayonnaise
• A teaspoon of Dijon mustard
• A handful of arugula
• A couple of thin slices of red onion

Instructions

1. Preheat your oven to 350°F to get those sub rolls nice and toasty.
2. While the oven heats, mix the mayonnaise and Dijon mustard in a small bowl. This little combo adds a tangy kick that elevates the whole sandwich.
3. Brush the inside of each sub roll with a splash of olive oil and toast them in the oven for about 5 minutes, or until they’re just golden. Keep an eye on them to avoid over-toasting.
4. Spread the mayo-mustard mix on both sides of the toasted rolls. This step is crucial for that flavor bomb in every bite.
5. Layer the roast beef and cheddar cheese on the bottom half of each roll. The heat from the toasted roll will slightly melt the cheese, making everything meld together beautifully.
6. Top with a handful of arugula and a couple of red onion slices for that fresh, peppery crunch.
7. Close the sandwiches and press down gently. This helps all the flavors to marry and makes the sandwich easier to eat.

Right out of the gate, the first bite gives you the perfect mix of warm, melty cheese and cool, crisp veggies. For an extra twist, try serving it with a side of pickles or a simple potato salad to round out the meal.

Spicy Italian Sub Sandwich

Today, I stumbled upon the perfect combo of flavors that reminded me of my first trip to Italy—where every bite was a spicy, savory delight. That’s exactly what this Spicy Italian Sub Sandwich brings to your kitchen, with a kick that’ll wake up your taste buds and a heartiness that satisfies any craving.

Ingredients

• A couple of hoagie rolls, split lengthwise but still attached on one side
• A splash of olive oil
• Two cloves of garlic, minced
• A handful of pepperoni slices
• A few slices of salami
• Some provolone cheese slices
• A couple of banana peppers, sliced
• A sprinkle of Italian seasoning
• A dash of red pepper flakes
• A spoonful of mayonnaise
• A spoonful of mustard
• A handful of lettuce, shredded
• A few slices of tomato
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F to get those hoagie rolls toasty.
2. Brush the inside of each roll with a splash of olive oil and a sprinkle of minced garlic for that aromatic base.
3. Layer the pepperoni, salami, and provolone cheese inside the rolls. The more, the merrier, but don’t overstuff or it’ll be hard to eat.
4. Add the banana peppers on top of the meats and cheese for that spicy kick.
5. Sprinkle Italian seasoning and red pepper flakes over the fillings to amp up the flavors.
6. Pop the sandwiches into the oven for about 5 minutes, just until the cheese starts to melt and the rolls are slightly crispy.
7. While the sandwiches warm, mix a spoonful of mayonnaise and mustard in a small bowl for a quick, tangy spread.
8. Once out of the oven, open the sandwiches and spread the mayo-mustard mix on one side.
9. Top with shredded lettuce and tomato slices for a fresh crunch.
10. Season with a pinch of salt and pepper to bring all the flavors together.

Here’s how it turns out: the sandwich is a beautiful mess of melted cheese, spicy meats, and crisp veggies, all hugged by a slightly crunchy roll. Serve it with a side of pickles or potato chips for that deli-style meal at home.

Grilled Chicken Caesar Sub Sandwich

Mmm, there’s nothing like the smell of grilled chicken wafting through the air on a lazy Sunday afternoon. I remember the first time I tried making a Grilled Chicken Caesar Sub Sandwich; it was a game-changer for my lunch routine. The combination of crispy chicken, creamy Caesar dressing, and that perfect crunch from the lettuce is just unbeatable.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tbsp of olive oil
• A splash of lemon juice
• 1 tsp of garlic powder
• 1 tsp of salt
• A pinch of black pepper
• 1/2 cup of Caesar dressing
• 1 cup of shredded romaine lettuce
• 4 sub rolls, sliced open
• A handful of grated Parmesan cheese

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the chicken breasts with olive oil and sprinkle both sides with garlic powder, salt, and black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken more than once to get those perfect grill marks.
4. Let the chicken rest for 5 minutes after grilling, then slice it into thin strips. Tip: Resting the chicken ensures it stays juicy.
5. Drizzle the sliced chicken with a splash of lemon juice for a bit of zing.
6. Spread Caesar dressing on both sides of each sub roll.
7. Layer the shredded lettuce and sliced chicken on the rolls, then sprinkle with Parmesan cheese.
8. Close the subs and press down lightly. Tip: Toasting the rolls for a minute before assembling adds an extra crunch.

Last bite into this sub, and you’ll be greeted with the perfect harmony of flavors and textures—the juicy chicken, the crisp lettuce, and the creamy dressing all snug between the soft yet slightly crunchy bread. Try serving it with a side of sweet potato fries for a meal that’s sure to impress.

Pepperoni Pizza Sub Sandwich

Ah, the Pepperoni Pizza Sub Sandwich—it’s like your favorite pizza decided to take a walk on the sandwich side of life. I stumbled upon this idea during one of those lazy Sunday afternoons when the fridge was nearly empty, but the craving for something cheesy and meaty was anything but. It’s become a go-to in my house for game nights and impromptu gatherings.

Ingredients

• A couple of sub rolls, split lengthwise but still attached on one side
• A splash of olive oil
• 1 cup of your favorite pizza sauce
• 2 cups of shredded mozzarella cheese
• A handful of pepperoni slices
• A sprinkle of dried oregano
• A pinch of garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for your subs.
2. Brush the inside of each sub roll with a splash of olive oil. This little step adds a crispy texture that’s just *chef’s kiss*.
3. Spread about 1/4 cup of pizza sauce on each half of the sub rolls. Don’t skimp—this is where the flavor starts.
4. Layer on half of the shredded mozzarella cheese onto each sub. The cheese acts as a glue for all the goodies, so make sure it’s evenly distributed.
5. Arrange a handful of pepperoni slices over the cheese. I like to slightly overlap them for maximum pepperoni in every bite.
6. Sprinkle a pinch of garlic powder and dried oregano over the top for that authentic pizza flavor.
7. Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and the edges of the rolls are golden brown. Keep an eye on them—no one likes a burnt sub.
8. Let them cool for a couple of minutes before slicing. This waiting game is tough, but it prevents the cheese from making a great escape.

Perfectly melty with a crispy edge, these subs are a crowd-pleaser. Try serving them with a side of extra pizza sauce for dipping, and watch them disappear before your eyes.

Buffalo Chicken Sub Sandwich

Just last weekend, I found myself craving something spicy, hearty, and utterly satisfying—a Buffalo Chicken Sub Sandwich. It’s the kind of meal that turns a regular day into something special, especially when you’re sharing it with friends or enjoying a quiet moment of indulgence.

Ingredients

• 2 cups of shredded cooked chicken (leftovers work great here!)
• A generous 1/2 cup of your favorite buffalo sauce
• A couple of tablespoons of butter
• A splash of ranch or blue cheese dressing
• 4 sub rolls, lightly toasted
• A handful of shredded lettuce
• A few slices of tomato
• A sprinkle of crumbled blue cheese (optional for extra tang)

Instructions

1. In a medium saucepan over low heat, melt the butter and stir in the buffalo sauce until well combined.
2. Add the shredded chicken to the sauce, stirring to coat every piece evenly. Let it simmer for about 5 minutes to soak up all that spicy goodness.
3. While the chicken is warming, lightly toast your sub rolls in the oven at 350°F for about 3 minutes—just enough to get them crispy without drying out.
4. Spread a layer of ranch or blue cheese dressing on the bottom half of each toasted roll.
5. Pile the buffalo chicken high on top of the dressing, then add shredded lettuce, tomato slices, and a sprinkle of crumbled blue cheese if you’re using it.
6. Top with the other half of the roll, press down gently, and slice in half if you like.

Spicy, creamy, and with just the right amount of crunch, this Buffalo Chicken Sub Sandwich is a flavor explosion in every bite. Serve it with extra buffalo sauce on the side for dipping, or pair it with a cold beer to balance the heat.

Cuban Sub Sandwich

Just the other day, I found myself craving something hearty yet simple, and that’s when the Cuban Sub Sandwich came to mind. It’s the perfect blend of savory, sweet, and tangy, all packed into a crispy, toasted roll. I remember my first bite of this sandwich at a little café in Miami, and I’ve been hooked ever since.

Ingredients

• A couple of Cuban bread rolls, sliced lengthwise
• About a pound of thinly sliced roasted pork
• Half a pound of sliced ham
• A few slices of Swiss cheese
• A handful of dill pickles, sliced
• A splash of yellow mustard
• A tablespoon of butter, softened

Instructions

1. Preheat your panini press to 350°F. If you don’t have one, a skillet will do just fine.
2. Butter the outside of each Cuban bread roll lightly. This will give it that golden, crispy texture we’re after.
3. Layer the bottom half of the roll with roasted pork, ham, Swiss cheese, and pickles. Drizzle a bit of yellow mustard over the top.
4. Place the top half of the roll on the sandwich and press it gently to keep everything in place.
5. Cook the sandwich in the panini press for about 5 minutes, or until the cheese is melted and the bread is toasted. If using a skillet, cook on medium heat for 3-4 minutes per side, pressing down with a spatula.
6. Let the sandwich sit for a minute before slicing. This helps all the flavors meld together beautifully.

Perfect for any day of the week, this Cuban Sub Sandwich is a delightful mix of textures and flavors. The crispy bread gives way to the tender meats and melted cheese, with the pickles and mustard adding just the right amount of zing. Serve it with a side of plantain chips for an authentic touch.

Reuben Sub Sandwich

Believe it or not, the first time I tried a Reuben Sub Sandwich, I was skeptical about how all those bold flavors would come together. But one bite in, and I was hooked—this sandwich is a game-changer for any deli lover.

Ingredients

• 1 loaf of sub bread, sliced open but still attached on one side
• A couple of slices of corned beef, about 1/2 pound
• A handful of sauerkraut, drained well
• A couple of slices of Swiss cheese
• A generous slather of Thousand Island dressing
• A tablespoon of butter, softened

Instructions

1. Preheat your oven to 350°F to get it ready for toasting the sandwich.
2. Lay the sub bread open on a baking sheet and slather the inside with Thousand Island dressing. Tip: Don’t skimp on the dressing—it’s the glue that holds all the flavors together.
3. Layer the corned beef on one side of the bread, followed by the sauerkraut, and then the Swiss cheese. Tip: Make sure the cheese is on top so it melts over everything else.
4. Close the sandwich and spread the outside with the softened butter. Tip: Buttering the outside gives the bread that perfect golden crunch.
5. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the bread is toasted.
6. Remove from the oven, let it sit for a minute, then slice diagonally for serving.

Crunchy on the outside, melty and tangy on the inside, this Reuben Sub Sandwich is a deli dream. Serve it with a side of pickles for that extra punch of flavor.

Greek Gyro Sub Sandwich

Just last week, I found myself craving something hearty yet fresh, and that’s when the idea of a Greek Gyro Sub Sandwich hit me. It’s the perfect blend of savory and tangy, wrapped in a soft sub roll that’s just begging to be devoured. Here’s how I make mine, with a few personal tweaks that I swear by.

Ingredients

• 1 lb of ground lamb (or chicken, if you’re feeling adventurous)
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 tsp of dried oregano
• 1/2 tsp of ground cumin
• Salt and pepper, just enough to season
• 1/2 cup of plain Greek yogurt
• A handful of fresh dill, chopped
• 1 tbsp of lemon juice
• 1 cucumber, thinly sliced
• 1 tomato, sliced
• 1 red onion, thinly sliced
• 4 sub rolls, lightly toasted

Instructions

1. In a bowl, mix the ground lamb with minced garlic, olive oil, oregano, cumin, salt, and pepper. Let it marinate for at least 30 minutes for the flavors to meld.
2. Heat a skillet over medium-high heat and cook the lamb mixture until it’s nicely browned and cooked through, about 7-10 minutes. Tip: Don’t overcrowd the pan to get a good sear.
3. While the lamb cooks, whisk together the Greek yogurt, dill, and lemon juice in a small bowl for the tzatziki sauce. Tip: Letting it sit for a few minutes will enhance the flavors.
4. Once the lamb is done, assemble your sub: start with the toasted roll, add a generous layer of lamb, then top with cucumber, tomato, red onion, and a dollop of tzatziki. Tip: For an extra crunch, add some lettuce or a sprinkle of feta cheese.

Deliciously messy and packed with flavor, this Greek Gyro Sub Sandwich is a weekday dinner hero. The creamy tzatziki cuts through the richness of the lamb, while the fresh veggies add a crisp contrast. Serve it with a side of sweet potato fries for the ultimate comfort meal.

BBQ Pulled Pork Sub Sandwich

Last weekend, I found myself staring at a pork shoulder that was begging to be transformed into something spectacular. That’s when I decided to whip up these BBQ Pulled Pork Sub Sandwiches, a dish that’s as fun to make as it is to eat. Trust me, the aroma alone is worth the effort.

Ingredients

• 3 lbs pork shoulder (because bigger is always better)
• A generous splash of apple cider vinegar (about 1/4 cup)
• 2 cups of your favorite BBQ sauce (homemade or store-bought, no judgment here)
• A couple of tablespoons of brown sugar (for that sweet, sweet caramelization)
• 1 tbsp smoked paprika (smoky flavors are the secret handshake of BBQ)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but be generous, we’re seasoning a whole pork shoulder)
• 4 sub rolls (the sturdier, the better to hold all that juicy pork)
• A handful of coleslaw (for that crunchy contrast)

Instructions

1. Preheat your oven to 300°F. Low and slow is the name of the game here.
2. Rub the pork shoulder all over with the apple cider vinegar, then season it with the smoked paprika, garlic powder, salt, and pepper. Don’t be shy; this is where the flavor starts.
3. Place the pork in a roasting pan and cover tightly with foil. Roast for about 6 hours, or until the pork is so tender it falls apart with a fork. Tip: If you’re short on time, a slow cooker on low for 8 hours works wonders.
4. Once the pork is done, shred it with two forks right in the pan. Mix in the BBQ sauce and brown sugar until everything is beautifully coated.
5. Toast the sub rolls lightly for some extra crunch, then pile high with the pulled pork. Top with a handful of coleslaw for that perfect bite. Tip: For an extra kick, drizzle a little more BBQ sauce on top before serving.

Unbelievably tender and packed with smoky, sweet flavors, these sandwiches are a crowd-pleaser. Serve them with extra napkins and a side of pickles for that classic BBQ feel.

California Club Sub Sandwich

After a long day of chasing deadlines, there’s nothing like sinking your teeth into a California Club Sub Sandwich. It’s my go-to for a quick, satisfying meal that feels a bit fancy without any fuss. The combination of crispy bacon, creamy avocado, and fresh veggies is a game-changer.

Ingredients

• 1 loaf of your favorite sub bread, about 12 inches long
• a couple of slices of turkey breast
• a couple of slices of ham
• a few strips of crispy bacon
• half an avocado, sliced
• a handful of lettuce leaves
• a couple of tomato slices
• a splash of mayonnaise
• a sprinkle of salt and pepper

Instructions

1. Slice the sub bread lengthwise, but not all the way through, so it opens like a book.
2. Spread a thin layer of mayonnaise on both sides of the bread. This adds moisture and helps the ingredients stick.
3. Layer the turkey and ham slices on the bottom half of the bread. Tip: Fold the meats slightly for texture.
4. Add the bacon strips on top of the meats. For extra crispiness, cook the bacon until it’s golden brown and let it drain on paper towels before adding.
5. Arrange the avocado slices over the bacon. Tip: Sprinkle a little salt on the avocado to enhance its flavor.
6. Top with lettuce and tomato slices. Gently press down to keep everything in place.
7. Close the sandwich and cut it into manageable portions. Tip: Use a serrated knife for a clean cut without squishing the fillings.

Deliciously messy and packed with flavors, this sandwich is perfect for picnics or a hearty lunch. The creamy avocado balances the salty meats, while the crisp veggies add a refreshing crunch. Try serving it with a side of sweet potato fries for an unbeatable combo.

Jalapeno Popper Sub Sandwich

Who doesn’t love the spicy kick of jalapenos combined with the creamy goodness of cheese? I remember the first time I tried a jalapeno popper at a friend’s party, and I’ve been hooked ever since. That’s why I decided to turn that addictive flavor into a hearty sub sandwich that’s perfect for game day or any day you need a little heat in your life.

Ingredients

• 2 large sub rolls, sliced open but not all the way through
• A couple of tablespoons of softened butter
• 4 ounces of cream cheese, at room temperature
• A splash of milk to loosen the cream cheese if needed
• 1 cup of shredded cheddar cheese
• 6 jalapenos, sliced (remove seeds for less heat)
• 4 slices of cooked bacon, chopped
• A pinch of garlic powder
• A pinch of onion powder
• Salt to taste

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for toasting the subs.
2. Spread the softened butter on the inside of each sub roll. This will help them get golden and crispy in the oven.
3. In a bowl, mix the cream cheese with a splash of milk until it’s smooth and spreadable. Tip: If your cream cheese is too stiff, a little milk makes it easier to work with.
4. Stir in the shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt into the cream cheese mixture.
5. Spread the cheese mixture evenly inside each buttered sub roll.
6. Top the cheese with sliced jalapenos and chopped bacon. Tip: Wear gloves when handling jalapenos to avoid burning your skin.
7. Place the subs on a baking sheet and bake for about 10 minutes, or until the cheese is bubbly and the edges of the bread are golden. Tip: Keep an eye on them after 8 minutes to prevent burning.
8. Remove from the oven and let them cool for a couple of minutes before slicing.

Ready to dive in? The combination of the crispy bread, creamy cheese, spicy jalapenos, and smoky bacon is irresistible. Serve these subs with a side of cool ranch or blue cheese dressing to balance the heat, and watch them disappear in no time.

Sausage and Peppers Sub Sandwich

Delicious doesn’t even begin to describe the symphony of flavors in this Sausage and Peppers Sub Sandwich. I remember the first time I made it, the aroma filled my kitchen, and I knew it was going to be a hit. Now, it’s my go-to recipe when I want something hearty, flavorful, and utterly satisfying.

Ingredients

• 4 Italian sausage links (hot or sweet, your choice)
• 2 bell peppers (I love using one red and one yellow for color), sliced into strips
• 1 large onion, thinly sliced
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• 4 sub rolls, split lengthwise but left attached on one side
• A handful of shredded mozzarella cheese
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for toasting the subs later.
2. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the sausage links and cook until they’re browned on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the sausages and set aside. In the same skillet, add the sliced peppers and onions. Cook until they’re soft and slightly caramelized, about 10 minutes. Tip: A splash of balsamic vinegar added here brings a nice tangy sweetness.
4. Slice the sausages into bite-sized pieces and return them to the skillet with the peppers and onions. Stir everything together and let it cook for another 2 minutes to meld the flavors.
5. Open your sub rolls and lay them on a baking sheet. Divide the sausage and pepper mixture evenly among the rolls, then sprinkle with mozzarella cheese.
6. Pop them into the oven for about 5 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on them to prevent the bread from getting too hard.

Unbelievably good, the combination of juicy sausages, sweet peppers, and melted cheese in a crispy roll is a game-changer. Serve it with a side of crispy fries or a simple salad for the ultimate comfort meal.

Egg Salad Sub Sandwich

How many times have I found myself staring into the fridge at lunchtime, wishing for something quick yet satisfying? That’s how this Egg Salad Sub Sandwich became my go-to. It’s creamy, crunchy, and utterly customizable—perfect for those ‘I need food now’ moments.

Ingredients

• 6 large eggs (because we’re not skimping here)
• A couple of tablespoons of mayonnaise (or more, no judgment)
• A splash of yellow mustard (for that tangy kick)
• A pinch of salt and pepper (to wake up the flavors)
• 1/4 cup of diced celery (for that essential crunch)
• 1 tablespoon of finely chopped red onion (if you’re into that)
• 4 sub rolls (toasted, because texture matters)
• A handful of lettuce leaves (for some green)

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by about an inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
2. Drain the hot water and fill the saucepan with cold water to cool the eggs quickly. Peel them under running water for easier shell removal—tip: older eggs peel more easily.
3. Chop the eggs roughly and toss them into a mixing bowl. Add the mayonnaise, mustard, salt, and pepper. Mix gently; you want it creamy but with some texture.
4. Fold in the celery and red onion. Taste and adjust seasoning if needed—sometimes a little more mustard does the trick.
5. Split the sub rolls and lightly toast them under the broiler for about 2 minutes, watching closely to avoid burning.
6. Layer the lettuce on the bottom half of each roll, then pile on the egg salad. Top with the other half of the roll.

Great for picnics or a quick lunch, this sandwich hits all the right notes with its creamy filling and crunchy veggies. Try adding a slice of tomato or avocado for an extra layer of flavor and texture.

Chicken Parmesan Sub Sandwich

Last weekend, I found myself craving something hearty yet easy to whip up after a long day. That’s when the idea of a Chicken Parmesan Sub Sandwich hit me—a perfect blend of crispy, cheesy, and saucy goodness that’s sure to satisfy any comfort food craving.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of Italian breadcrumbs
• A splash of olive oil
• 1 cup of marinara sauce
• A handful of shredded mozzarella cheese
• 2 sub rolls, sliced open
• A sprinkle of grated Parmesan cheese
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the chicken breasts with a pinch of salt and pepper on both sides.
3. Dip each chicken breast into the Italian breadcrumbs, ensuring they’re fully coated. Tip: Press the breadcrumbs gently onto the chicken for better adhesion.
4. Heat a splash of olive oil in a skillet over medium heat and cook the breaded chicken for about 3-4 minutes on each side, until golden brown.
5. Transfer the chicken to the prepared baking sheet, top each breast with 1/2 cup of marinara sauce and a handful of mozzarella cheese.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to prevent the cheese from burning.
7. While the chicken is baking, lightly toast the sub rolls in the oven for the last 5 minutes of baking time for extra crunch.
8. Once everything is ready, place a chicken breast into each sub roll and sprinkle with grated Parmesan cheese. Tip: Adding a little extra marinara sauce on the side for dipping takes it to the next level.

Ready to dig in? The crispy chicken paired with the melty cheese and tangy marinara sauce creates a symphony of flavors and textures that’s downright irresistible. Serve it with a side of garlic fries or a simple salad for a meal that’s sure to impress.

French Dip Sub Sandwich

Kicking off the weekend with a classic that never fails to satisfy, the French Dip Sub Sandwich. There’s something about the combination of tender, juicy beef and that rich, savory au jus that feels like a warm hug. I remember my first bite of this sandwich at a tiny deli in Philadelphia, and I’ve been hooked ever since.

Ingredients

• 1 lb of thinly sliced roast beef (the deli counter is your friend here)
• 4 sub rolls, split lengthwise but still attached on one side
• 2 cups of beef broth (for that deep, flavorful dip)
• A splash of Worcestershire sauce (because it adds that umami kick)
• A couple of slices of provolone cheese (melty goodness is non-negotiable)
• 2 tbsp of butter (for toasting the rolls to perfection)

Instructions

1. Preheat your oven to 350°F. This is the sweet spot for getting those rolls crispy without burning them.
2. In a small saucepan, combine the beef broth and Worcestershire sauce. Bring to a simmer over medium heat, then reduce to low to keep warm. Tip: Taste the au jus as it simmers; if it’s not savory enough, a pinch of salt can do wonders.
3. Butter the inside of each sub roll and place them on a baking sheet, buttered side up. Toast in the oven for about 5 minutes, or until they’re just golden. Tip: Keep an eye on them to avoid over-toasting.
4. Layer the roast beef and provolone cheese inside each toasted roll. Return to the oven for another 3-4 minutes, just until the cheese is melted. Tip: If you like your cheese extra bubbly, broil for the last minute.
5. Serve each sandwich with a small bowl of the warm au jus for dipping. Now, nothing beats the first dip—crispy bread meets savory broth, creating a symphony of textures and flavors. Next time, try adding a side of crispy sweet potato fries for a twist on the classic combo.

Nothing completes a lazy Sunday like this French Dip Sub Sandwich. The melty cheese, the tender beef, and that irresistible au jus make every bite a delight. For an extra touch, sprinkle some chopped parsley on top before serving—it adds a fresh contrast to the rich flavors.

Caprese Sub Sandwich

Remember those lazy summer afternoons when all you wanted was something fresh, easy, and bursting with flavor? That’s exactly what this Caprese Sub Sandwich brings to the table. It’s my go-to when I’m craving something light yet satisfying, and I bet it’ll become yours too.

Ingredients

• 1 large sub roll, sliced open but not all the way through
• A couple of ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• A handful of fresh basil leaves
• A drizzle of extra virgin olive oil
• A splash of balsamic glaze
• A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 350°F to lightly toast the sub roll for about 5 minutes, just until it’s golden and crisp. Tip: This step is optional but adds a nice crunch.
2. Layer the bottom half of the sub roll with tomato slices, followed by mozzarella slices, and then basil leaves. Tip: Overlapping the slices ensures every bite is packed with flavor.
3. Drizzle with extra virgin olive oil and balsamic glaze, then sprinkle with salt and pepper to taste. Tip: The balsamic glaze adds a sweet tanginess that balances the creaminess of the mozzarella.
4. Close the sub roll, press gently to let the flavors meld, and slice into halves or thirds for serving.

Caprese Sub Sandwich is all about the harmony of textures—creamy mozzarella, juicy tomatoes, and the crispness of the bread. Serve it with a side of sweet potato fries for a delightful contrast, or enjoy it as is for a quick, no-fuss meal.

Conclusion

Brimming with variety, our roundup of 25 Delicious Sub Sandwich Recipes offers something for every taste and occasion. Whether you’re meal prepping or hosting, these recipes promise to delight. We’d love to hear which sub stole your heart—drop a comment below! Don’t forget to share your sandwich adventures with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos