Hot Sandwich Recipes

Enjoy a hot and hearty sandwich for lunch, griddled until toasty or piled high with pastrami, grilled steak, cheese, or roasted vegetables. Choose from Reubens, slow-cooker pulled pork, sloppy joes, cheesesteak, Monte Cristos, eggplant parmesan, and much more.

Spicy brown mustard replaces the usual Russian dressing in this easy version of a classic deli sandwich. Layer corned beef, sauerkraut, and Swiss cheese on toasted, buttered rye bread and bake until the cheese melts. Serve with pickles on the side.

An oven-fried version of eggplant Parmesan tops crusty Italian bread to make this satisfying hot vegetarian sandwich. For an extra treat, brush the halved loaf of bread with garlic butter and brown under the broiler before adding the layers of tomato sauce, eggplant, and mozzarella.

This easy version of pulled pork is made in your slow cooker. Pile the tender meat on crusty rolls with tangy red cabbage slaw.

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.

These sloppy Joes get a Southwestern accent from pickled jalapenos, cilantro, and a topping of sliced avocado. Dish them up on hoagie rolls for the adults and mini buns for the kids.

To make this American, classic, dip ham and Swiss cheese sandwiches in egg batter and pan-fry them. Dust the hot sandwiches with confectioners' sugar and serve with strawberry jam on the side if you like.

Inspired by calzones, these sandwiches are made by folding goat cheese, mozzarella, roasted tomatoes, and soppressata sausage into homemade pizza dough. Tuck a lightly dressed arugula and basil salad into the sandwiches just before serving.

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.

Homemade peach chutney mixed with Dijon mustard livens up this hot turkey sandwich. Broil turkey cutlets or use leftover roast turkey.

This hearty variation of the croque-monsieur -- a ham and Gruyere cheese sandwich cloaked in bechamel sauce -- includes roasted fingerling potatoes. The recipe comes from San Francisco's Tartine Bakery.

Marinate flank steak and onion in a mixture of orange and lime juices, cumin, and garlic before searing on a grill pan. Assemble the sandwich on a grilled ciabatta loaf with Gruyere cheese and dill pickle.

Your broiler does the work for these open-faced sandwiches, first roasting the broccoli, mushrooms, and peppers, then melting the Gouda cheese over the tops. Spread the bread with garlic mayonnaise before piling on the vegetables.

Using a rotisserie chicken and bottled barbecue sauce, these irresistible sandwiches are ready in 15 minutes. Use thick Texas toast or regular white sandwich bread to make the garlic toast.

Boil balsamic vinegar and brown sugar down to a rich, thick glaze for brushing roast pork tenderloins. Stack slices of pork and red onion on country rolls.

Sweet sauteed bell peppers and onions top sweet or spicy Italian turkey sausage. Serve the sausages on hoagie rolls or crusty French bread, topped with mustard if desired.

The culinary traditions of North and South combine to make one delicious sandwich when you braise a pork shoulder with beans and slab bacon in a molasses-rich sauce. Serve the meat and beans on soft potato buns topped with pickled red onions and jalapenos and shredded cabbage.