Hungry? 6 Super-Sized Sandwiches You Can Make at Home
Just as you rely on superheroes to swoop in and save the day, you can always count on a hearty sandwich to vanquish your hunger. While comic book crusaders often have superhuman strength, x-ray vision, and the ability to fly, superhero sandwiches have layers of meat, piles of cheese, and bold flavors. From an Iron Man-inspired roast beef tenderloin sandwich to a super-sized southwestern chicken sandwich, here are six super-sized sandwiches worthy of superhero status.
1. Stuffed Roast Beef Tenderloin Sandwich
Iron Man-inspired Cooking Channel’s stuffed roast beef tenderloin sandwich is chock-full of iron thanks to beef tenderloin and kale. And while many heroes rely on their trusty sidekicks to help save the day, this superhero sandwich counts on a thick layer of roasted bell pepper relish to ensure it has delicious flavor. The recipe yields 4 servings.
- 1 red bell pepper, tops, seeds and ribs removed, halved
- 1 yellow bell pepper, tops, seeds and ribs removed, halved
- 2 tablespoons vegetable oil
- 1½ tablespoons rice vinegar
- 1½ tablespoons sherry vinegar
- ½ teaspoon sugar
- 1 teaspoon kosher salt
- Pinch saffron, optional
- ¾ cup panko breadcrumbs
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces center-cut beef tenderloin
- 2 tablespoons vegetable oil
- 2 teaspoons Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- 1 bunch Tuscan kale, stemmed and chopped
- 4 (8-inch) ciabatta hero rolls, split
- Kosher salt and freshly ground black pepper
Directions: For the pepper relish, preheat the oven to 425 degrees Fahrenheit. Toss the bell peppers with the oil and place on a foil-lined baking sheet cut-side down. Roast until the skin blisters and pulls away from the flesh, about 30 minutes. Transfer to a bowl and cover with plastic wrap to steam to make it easier to remove the skin, about 10 minutes. When cool enough to handle, peel the charred skin off the peppers and chop into ¼-inch pieces. Combine the vinegars, sugar, salt, and saffron, if using, in a small saucepan.
Heat over medium heat to infuse the saffron into the vinegar and melt the sugar, 5 minutes. Stir in the peppers. For the beef, turn the oven down to 325 degrees Fahrenheit. Toast the panko breadcrumbs in a small dry skillet, stirring occasionally, until golden brown, about 5 minutes. Mix together the salt and black pepper, and then sprinkle all over the beef. Heat the oil in a medium skillet over medium-high heat and then add the beef and cook to brown on all sides, about 5 minutes. Remove and let cool enough to handle. Brush the beef with the Dijon, and then pat with the panko breadcrumbs.
Transfer to a rack set over a baking sheet or roasting pan and roast until a thermometer reads 125 to 130 degrees, about 35 minutes. Transfer to a cutting board to rest. Slice the tenderloin ¼-inch thick. To make the kale, whisk together the olive oil, lemon juice, and mustard in a medium bowl. Add the kale and season with salt and black pepper. To assemble, spoon 2 to 3 tablespoons of the pepper relish on the bottom of each roll. Divide the meat among the sandwiches and top with the kale and remaining bread slices.
2. Joanne’s Super Hero Sandwich
Three different types of cold cuts, crusty Italian bread, and a myriad of seasonings create AllRecipes.com’s Joanne’s super hero sandwich. For best results, make this recipe, which yields 6 servings, the night before and refrigerate it overnight; the spices and sauces will blend together, creating a more flavorful sandwich. Feel free to use your favorite deli meats in place of the turkey, ham, and salami.
- ½ cup olive oil
- 1 tablespoon lemon juice
- 3 tablespoons tarragon vinegar
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- ½ teaspoon black pepper
- 1 cup black olives, chopped
- 1 cup mushrooms, chopped
- 1 (1 pound) loaf round crusty, Italian bread
- ½ pound sliced deli turkey meat
- ½ pound sliced ham
- ¼ pound sliced salami
- ½ pound sliced mozzarella cheese
- 6 lettuce leaves
- 1 tomato, sliced
Directions: In a medium bowl, combine olive oil, lemon juice, vinegar, and garlic. Season with parsley, oregano, and pepper. Stir in olives and mushrooms. Set aside. Cut the off top half of the bread. Scoop out the inside, and leave a ½ inch outside wall. Spoon ⅔ of the olive mixture into the bottom. Layer with turkey, ham, salami, mozzarella, lettuce, and tomato. Pour remaining olive mixture on top, and replace the top half of bread. Wrap securely in plastic wrap, and refrigerate overnight.
3. Super Grilled Cheese Sandwiches
Seven ingredients, 10 minutes, and a panini maker are all you need to make Taste of Home’s super-cheesy, ultra-gooey grilled cheese. The recipe yields 2 servings.
- 4 slices Italian bread
- 2 (¾-ounce) muenster cheese slices
- 2 (¾-ounce) Swiss cheese slices
- 2 (¾-ounce) American cheese slices
- 2 (¾-ounce) part-skin mozzarella cheese slices
- 1 tablespoon butter, softened
- ¼ teaspoon garlic salt with parsley
Directions: On two slices of bread, layer the cheeses; top with remaining bread. Butter the outsides of sandwiches; sprinkle with garlic salt. Cook on an indoor grill or panini maker for 1 to 2 minutes or until bread is browned and cheese is melted.
4. Dan’s Favorite Super-Sized Southwestern Chicken Sandwich
Hunger pains are no match for Food Network’s Dan’s favorite supersized southwestern chicken sandwich, which can be found via Food.com. The recipe yields 4 servings.
- 1 loaf ciabatta
- 1 cup mayonnaise
- 2 chipotle chiles in adobo
- 2 large grilled chicken breasts, sliced
- 1 Hass avocado, sliced
- 1 to 2 tomato, sliced
- 1 to 2 cups monterey jack pepper cheese, grated
Directions: Preheat oven to 350 degrees Fahrenheit. Split loaf in half lengthwise. Blend mayo and chipotle in a food processor until smooth. Spread on both halves of ciabatta. Layer sliced chicken, avocado, tomatoes, and jack cheese on bottom half of ciabatta. Cover with top half of loaf and wrap in foil. Bake for 10 to 15 minutes or until cheese is melted. Slice into four pieces.
5. Super-Size Stromboli Sandwich
Perfect for sports gatherings, casual get-togethers, and office parties, Just A Pinch’s super-size stromboli sandwich tastes similar to a calzone. The recipe yields 6 servings.
- 1 pound ground beef
- 1 pound pork sausage
- 1 green bell pepper, chopped
- 1 onion, chopped
- Salt and pepper
- 1 (14-ounce) jar pizza sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- 1 loaf Italian bread
- 1 package sliced pepperoni
- 2 cups mozzarella cheese
Directions: Preheat oven to 350 degrees Fahrenheit. In a pan, fry ground beef, sausage, bell pepper, onion, salt, and pepper until browned; drain. Add pizza sauce, Italian seasoning, and basil to the pan, stir to coat, and simmer for 15 to 20 minutes.
While your ingredients are simmering, split the Italian bread in half lengthwise. Place the bread on a sheet of aluminum foil. Begin by placing a layer of pepperoni on the bottom half of bread, followed by the meat mixture. Top with mozzarella cheese. Put the top half of the bread on top, wrap the foil around the sandwich, and bake for 15 minutes. Cut into 6 pieces and serve.
6. Italian Hero Sandwich
Williams-Sonoma’s recipe, which was adapted from Diane Rossen Worthington’s Picnics and Tailgates, sandwiches sliced meats, peppers, and seasonings between a loaf of crusty Italian bread. It yields 6 to 8 servings.
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon dry mustard
- Salt and freshly ground pepper, to taste
- ½ cup extra-virgin olive oil
- 1 loaf Italian bread with sesame seeds, about 24 inches long, cut in half lengthwise
- ½ cup seeded and chopped pepperoncini
- ½ cup seeded and chopped cherry peppers
- 2 cups finely shredded iceberg lettuce
- 4 tomatoes, thinly sliced
- 5 ounces thinly sliced salami
- 5 ounces thinly sliced cappicola
- 5 ounces thinly sliced salami cotto
- 5 ounces thinly sliced mortadella
- 5 ounces thinly sliced provolone cheese
Directions: In a small bowl, combine the vinegar, oregano, mustard, salt, and pepper. Stir to mix well. Whisk in the olive oil until incorporated. On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry peppers over the bread. Scatter evenly with the lettuce and layer with the tomatoes. Drizzle with a few tablespoons of the dressing.
Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly. Top with a layer of provolone cheese. Drizzle the remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in the plastic. Refrigerate for at least 1 hour or up to 4 hours to develop the flavors. To serve, unwrap the sandwich and slice into large pieces 3 to 4 inches wide.