6 Deli Style Sandwich Recipes You Can Make at Home
Turn your kitchen into the best eatery on the block by making these deli style sandwich recipes. Piled high with meats and cheeses, any of the following sandwiches are perfect for lunch or dinner. Pair with your favorite side such as chips, fries, soup, or salad. For the best results, use high-quality ingredients and the freshest bread you can find.
1. French Dip
For a quick French dip, AllRecipes.com has you covered. If you have a little more time and want to put a second homemade touch on your deli-style sandwich, follow Taste of Home‘s au jus recipe found here.
- 1 (10.5-ounce) can beef consomme
- 1 cup water
- 1 pound thinly sliced deli roast beef
- 8 slices provolone cheese
- 4 hoagie rolls, split lengthwise
Directions: Preheat oven to 350 degrees Fahrenheit. Open the hoagie rolls and lay out on a baking sheet. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
2. Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye
Pastrami on rye is about as classic as they come, but Sunset isn’t dealing solely with the classics when it comes to this sandwich. Dressed up with a sweet onion marmalade, this take will quickly become a favorite at your table. The marmalade keeps for two weeks when stored covered in the fridge.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 medium red onions, thinly sliced
- 1 large garlic clove, minced
- ½ cup sugar
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup red-wine vinegar
- ½ cup dry but fruity red wine, such as Zinfandel or Grenache
- 4 slices extra-sour rye or caraway rye bread
- 2 tablespoons softened unsalted butter
- 4 thin slices pastrami, uncured if available
- 4 ounces coarsely shredded Swiss cheese
- 2 tablespoons whole grain mustard
Directions: First make the marmalade. Melt butter with oil in a large heavy frying pan over medium-high heat. Add onions, garlic, sugar, salt, and pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. Cook, uncovered, stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Let marmalade cool slightly.
To make the sandwiches, evenly spread one side of each bread slice with ½ tablespoon butter. Spread unbuttered side of 2 slices with 1½ tablespoons marmalade each, then top with pastrami and cheese. Spread mustard on unbuttered side of remaining 2 bread slices and place each, buttered side up, on pastrami- and cheese-topped slices.
Heat a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown on both sides and cheese is melted, about 5 minutes total.
3. Zingerman’s Rueben Sandwich
Any good deli needs a Rueben that will knock your socks off, and Zingerman’s Deli ticks that box with their version of the sandwich. The deli shared the recipe with the Food Network so you can try your hand at their famed fare. Buying high quality, not lean, corned beef is recommended.
- 1 loaf unseeded and unsliced Jewish Rye bread
- 2 pounds corned beef, sliced
- 12 ounces Russian dressing, recipe follows
- 12 ounces sauerkraut
- 12 slices Swiss cheese
- 4 tablespoons butter, melted
- ¾ cups mayonnaise
- ¼ cup plus 2 to 3 tablespoons chili sauce
- 2 tablespoons sour cream
- 2 teaspoons chopped curly parsley leaves
- 1 tablespoon plus 1 teaspoon minced Spanish onion
- 1 tablespoon plus 1 teaspoon minced dill pickle
- ½ teaspoon fresh lemon juice
- ½ teaspoon grated horseradish
- ¼ teaspoon Worcestershire sauce
Directions: Preheat oven to 350 degrees Fahrenheit. Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes. When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
4. Emeril’s Kicked-Up Tuna Melts
Known for adding a little “bam” to his dishes, Emeril does not make an exception when it comes to the classic tuna melt. In this recipe from Martha Stewart, the veteran chef has added his usual flair to make four open-faced sandwiches.
- 4 cans (5 ounces each) solid white tuna packed in water, drained
- ⅓ cup mayonnaise, plus more for spreading
- ¼ cup finely chopped red onion
- 4 teaspoons capers, rinsed and drained
- 1 tablespoon fresh lemon juice
- ½ teaspoon coarse salt
- 1 teaspoon ground pepper
- ¼ teaspoon dried oregano, crumbled between your fingers
- 4 slices crusty bread
- 8 thin slices tomato
- 4 slices provolone
Directions: Heat broiler with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
5. Turkey Club Panini
Sandwiched between two thick slices of Texas toast bread, the turkey club from Food.com is exactly what you need to be making. If you cannot find Texas toast, substitute any thick white bread.
- 2 slices Texas toast thick bread
- 3 ounces deli turkey, sliced thin
- 1 slice bacon, cooked crisp
- 2 slices tomatoes
- 1 slice swiss cheese
- Drizzle olive oil or butter-flavored cooking spray
Directions: Assemble sandwich using all ingredients except oil. Brush oil on bread or spray with butter. Cook until sandwich is crisp on the outside and cheese has melted.
6. Rosemary Chicken Salad Sandwiches
Use up leftovers with this sandwich recipe from Cooking Light. Whether it is the grilled chicken from last night or a rotisserie chicken from two days ago, your leftovers will have a dose of fantastic new flavor thanks to the chicken salad.
- 3 cups chopped roasted skinless, boneless chicken breasts (about ¾ pound)
- ⅓ cup chopped green onions
- ¼ cup chopped smoked almonds
- ¼ cup plain fat-free yogurt
- ¼ cup light mayonnaise
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 10 slices whole grain bread
Directions: Combine first 9 ingredients, stirring well. Spread about ⅔ cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.