6 Gourmet Sandwich Recipes for an Easy Lunch or Dinner
One of life’s greatest (and simplest) pleasures is a well-made sandwich. Filled with tasty and hearty ingredients, sandwiches are easy to assemble, perfect for lunch and dinner, and can be personalized to suit your individual tastes. These six recipes go above and beyond a standard turkey on rye or peanut butter and jelly, using thick rolls and bread, plenty of meat, rich sauces, and an assortment of other toppings and condiments to create a dish that will make your mouth water. Don’t be afraid to play around with the ingredients — you just may find a way to make these already delicious sandwiches even better!
1. Italian Sausage Heroes With Peppers and Onions
Italian sausage, peppers, and onions are placed on a toasted roll and drizzled with olive oil in Food & Wine’s recipe. Easy preparation, minimal cleanup, and great flavors ensure this is a sandwich you’ll find yourself making frequently. Just a warning — after enjoying an Italian sausage hero, you may never want to eat another plain ham and cheese again. It serves 4.
- ¼ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 large onions, thinly sliced
- 1 teaspoon sweet paprika
- ½ teaspoon sugar
- 2 large bell peppers, cut into thin strips
- ¼ cup water
- 1½ teaspoons dried oregano, crumbled
- Kosher salt and freshly ground pepper
- 4 sweet or hot Italian sausages
- 4 hoagie or small submarine sandwich rolls
Head to Food & Wine for the full recipe.
2. Grilled Eggplant Parmigiana Heroes
Grilled eggplant adds a rich smokiness to Gourmet’s sandwich as featured on Epicurious. Everything about this sandwich, from the cheesy eggplant to the tomato sauce to the hoagie rolls, will bring your stomach satisfaction. It serves 4.
- 1½ pounds tomatoes, chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- ¼ teaspoon hot red pepper flakes
- ⅓ cup grated Parmigiano-Reggiano
- 4 (6-inch) hero or hoagie rolls, split
- ¼ cup extra-virgin olive oil, divided
- 2 (1-pound) eggplants
- ½ pound thinly sliced provolone or fresh mozzarella, divided
- 1 cup basil leaves, chopped
Head to Epicurious for the full recipe by Gourmet.
3. Egg and Potato Sandwich
Semolina rolls are filled with scrambled eggs, potatoes, peppers, onion, arugula, and cheese in Food Network’s recipe. This unique sandwich may sound unusual, but after one bite, you’ll realize that eggs and potatoes are a match made in heaven. It yields 4 servings.
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 medium russet potato, peeled and cut into ½-inch cubes
- 1 large Italian frying pepper (Cubanelle), seeded and thinly sliced
- 1 medium onion, thinly sliced
- Kosher salt
- 6 large eggs
- 4 cups baby arugula
- 2 teaspoons red wine vinegar
- 4 seeded semolina rolls, split and toasted
- 4 slices sharp provolone cheese (optional)
Head to Food Network for the full recipe.
4. Southwestern Turkey Club
Martha Stewart’s recipe takes your turkey sandwich to a whole new level. This triple-decker consists of layers of mashed avocado, pickled chilies, turkey, bacon, and tomatoes, creating a sandwich that will appease even the heartiest of appetites. Feel free to play around with the meat in this sandwich; chicken cutlets, sliced cooked turkey, or even chicken from the deli counter are all great options.
- 8 slices bacon (8 ounces)
- 4 turkey cutlets
- Coarse salt and ground pepper
- 1 ripe avocado, pitted and peeled
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons chopped pickled jalapeño chilies
- 12 slices whole-wheat sandwich bread, lightly toasted
- 1 tomato, thinly sliced
Head to Martha Stewart for the full recipe.
5. Grilled Cheese and Short Rib Sandwiches With Pickled Caramelized Onions and Arugula
Bon Appétit makes grilled cheese much heartier by adding short ribs to the mix. Prepare your meat, remove it from the bones, cut into small pieces, and then make your pickled caramelized onions. To assemble the sandwiches, butter your bread slices and set them buttered-side down on prepared baking sheets. Divide your meat mixture among the bread slices, add cheese, onions, and arugula to each, and top with another slice of buttered bread. All you need to do then is heat the sandwiches over medium heat before digging in. The recipe yields 8 servings.
- 5 pounds beef short ribs
- ¼ cup (½ stick) butter
- 3 celery stalks, chopped
- 2 large carrots, peeled, coarsely chopped
- 1 medium onion, chopped
- 1¼ cups dry red wine
- ½ cup low-salt beef broth
- ⅓ cup medium-dry sherry
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 large fresh thyme sprig
Pickled caramelized onions
- 1 tablespoon butter
- 2 large red onions, halved, thinly sliced crosswise (about 6 cups)
- 4½ tablespoons red wine vinegar
- 1½ teaspoons sugar
- Butter, room temperature
- 16 slices country-style crusty white bread
- 12 ounces Petit Basque or Monterey
- Jack cheese, sliced
- 4 cups baby arugula
Head to Bon Appétit for the full recipe.
6. Oven-Grilled Roast Beef Cheddar Sandwiches
My Gourmet Connection’s oven-grilled roast beef cheddar sandwiches are packed with flavor thanks to a creamy horseradish spread. Consisting of sautéed garlic and shallots, sour cream, and horseradish, this creamy sauce ensures your sandwich is anything but bland. The recipe serves 4.
- ½ pound rare deli roast beef, thinly sliced
- 4 slices sweet onion (¼-inch thick)
- 8 thin slices sharp cheddar cheese, sliced
- 8 slices sourdough bread
- 2 tablespoons melted butter
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- 3 tablespoons sour cream
- 1½ tablespoon prepared horseradish
- 1 tablespoon mayonnaise
- Freshly ground black pepper
Head to My Gourmet Connection for the full recipe.