No matter what you call them -- heroes, subs, grinders, or hoagies -- these hearty, satisfying sandwiches will hit the spot.

Marinated artichoke hearts, roasted red peppers, peperoncini, cannellini bean spread, and mortadella or prosciutto give this sandwich Italian flair. Assemble at least three hours ahead so the flavors have time to mingle.

Sauteed bell peppers and onions top sweet or spicy Italian turkey sausage. Serve these sandwiches with potato or pasta salad.

Deli ham, baby spinach, and double layers of fresh mozzarella on a loaf of Italian bread make a satisfying sandwich for four. No need for a panini press: this is toasted in the oven between two baking sheets.

Flank steak marinated in lime juice, ginger, and soy sauce is paired with refreshing carrot-cilantro slaw in this interpretation of the Vietnamese banh mi sandwich. As a timesaver, you can substitute deli roast beef for the grilled steak.

Heroes can be vegetarian too! This giant sandwich stacks grilled portobello mushrooms, roasted yellow peppers, tomatoes, and fresh fennel on a big loaf of bread spread with creamy tomato dressing.

Fried cornmeal-coated flounder finds a home in these Louisiana po'boys. Make this sandwich for four in one long baguette, spread with tartar sauce, and top with sliced tomato and lettuce.

To make these Philly-style cheese steaks, melt provolone cheese over sauteed onion and rib-eye or eye-of-round steak. To achieve thin slices, freeze the beef for 30 minutes, then cut with a serrated knife.

This sandwich -- a cross between an Asian chicken salad and a Vietnamese banh mi sandwich -- gets crunch and color from a refreshing slaw of red cabbage and carrots dressed in lime juice and soy sauce. Spread a baguette with mayonnaise and layer with shredded chicken, slaw, and fresh cilantro and mint leaves.

Pile hero rolls with mini meatballs and roasted onion, bell pepper, and zucchini to make these hot and hearty sandwiches. The bacon-flecked meatballs can be frozen for up to three months.

This version of the traditional Vietnamese baguette sandwich is made with sliced turkey and dressed with mayonnaise, Asian chile sauce, cucumber, carrot, and fresh cilantro. Increase the heat with sliced fresh jalapenos if you like.

Fire up the broiler to make these hearty chicken cutlet sandwiches piled with sweet bell peppers and red onion. Melt provolone cheese over the top of the chicken and vegetables and serve on soft hoagie rolls spread with light mayonnaise.

These Vietnamese-style sloppy joes combine ground beef with shallot, lemongrass, and red curry paste in a ketchup and Dijon mustard sauce. Michael Bao of Baoguette restaurant in New York shared this recipe with Martha.

Broiled skirt steak mingles with sauteed bell peppers, onion, and a splash of red-wine vinegar in these stick-to-your-ribs sandwiches. Crown the steak filling with pepper Jack cheese and melt it under the broiler.