Best 11 Submarine Sandwich Recipes

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**Savor the Delights of Submarine Sandwiches: A Culinary Journey Through Classic and Creative Recipes**

Embark on a culinary adventure with our comprehensive guide to submarine sandwiches, also known as hoagies, heroes, and grinders. These versatile sandwiches are a symphony of flavors and textures, featuring crusty bread, a variety of meats, cheeses, and a myriad of toppings. Our collection of recipes offers a delightful array of submarine sandwiches, each with its own unique character. From the classic Italian sub, bursting with savory meats and tangy cheeses, to the vegetarian delight of the veggie sub, our recipes cater to diverse preferences. Experience the smoky allure of the BBQ pulled pork sub, the refreshing crunch of the turkey and avocado sub, and the spicy kick of the chicken fajita sub. Dive into the world of submarine sandwiches and discover a world of culinary possibilities.

Let's cook with our recipes!

SUBMARINE SANDWICH



Submarine Sandwich image

Make an instant sub shop in your kitchen. Everyone can pile on just the sandwich goods they want!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 11

1 loaf (1 pound) French bread
1/4 cup butter or margarine, softened
4 ounces Swiss cheese, sliced
1/2 pound salami, sliced
2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1/2 pound fully cooked ham, thinly sliced
1 medium green bell pepper, thinly sliced
1/4 cup creamy Italian dressing
6 long wooden picks or small skewers

Steps:

  • Cut bread horizontally in half. Spread butter over bottom half.
  • Layer cheese, salami, lettuce, tomatoes, onion, ham and bell pepper on bread.
  • Drizzle with dressing. Top with remaining bread half. Secure loaf with picks. Cut into 6 serving pieces.

Nutrition Facts : Calories 555, Carbohydrate 4 g, Cholesterol 90 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1610 mg

ITALIAN DELI SUBMARINE SANDWICH



Italian Deli Submarine Sandwich image

This is an authentic Italian deli submarine sandwich, try to use the best quality cold cuts and a fresh crusty loaf French or Italian bread, if you are a sandwich lover like my family is, then you will simply love this! Since I really don't bother measuring when I make this sandwich the amounts stated are just estimated you can adjust the amounts to taste but please try to use all the ingredients listed for the best Italian sub sandwich you will ever have!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 loaf unsliced bread (use a crusty French or Italian loaf about 15-inches long)
1/4 cup mayonnaise (can use more) or 1/4 cup salad dressing (can use more)
2 ripe firm tomatoes, thinly sliced
5 ounces prosciutto, thinly sliced (Italian ham)
6 ounces italian dry salami
sliced cheddar cheese (to taste)
6 ounces ham slices (just use the regular sliced ham)
sliced provolone cheese (to taste)
sliced dill pickle (to taste)
shredded iceberg lettuce
fresh ground black pepper
10 small sweet pickled peppers (or to taste)
1/4 cup Italian salad dressing (or to taste) or 1/4 cup vinaigrette (or to taste, I use Kittencal's Creamy Italian Salad Dressing)

Steps:

  • Slice the loaf of bread in half lengthwise,.
  • Spread both sides with mayo or salad dressing.
  • Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles.
  • Top with shredded lettuce then sprinkle with black pepper.
  • Top with the pickled peppers.
  • Spoon the Italian vinaigrette over the filling.
  • Cover with the other top half of bread.
  • Press down firmly with your hand.
  • Slice as desired.

Nutrition Facts : Calories 648.5, Fat 25.7, SaturatedFat 6, Cholesterol 51.3, Sodium 2394.8, Carbohydrate 80.1, Fiber 4.9, Sugar 10.8, Protein 23.8

SUBMARINE SANDWICH



Submarine Sandwich image

To hold each portion together, Martha pokes mini baseball pennants into each piece.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

2 heads romaine lettuce, shredded
Olive oil, to taste
Red-wine vinegar, to taste
Coarse salt and freshly ground black pepper, to taste
Dried oregano, to taste
1 (3-foot) loaf Italian bread with sesame seeds
1 cup best-quality mayonnaise
3/4 pound oven-roasted turkey, thinly sliced
3/4 pound baked ham, thinly sliced
3/4 pound Genoa salami, thinly sliced
3/4 pound soppressata salami, thinly sliced
3/4 pound provolone cheese, thinly sliced
4 large vine-ripened tomatoes, thinly sliced
24 mini baseball pennants, or toothpicks

Steps:

  • Put shredded lettuce in a bowl, and drizzle lightly with oil and vinegar; season with salt, pepper, and oregano.
  • Using a sharp, serrated knife, cut bread in half lengthwise. With your hands, pull out the soft center from the bread. Using a spatula, spread mayonnaise evenly over each bread half.
  • On bottom bread half, evenly layer turkey, ham, Genoa salami, soppressata, provolone, and tomatoes. Add layer of lettuce. Top with remaining bread half. Cut sandwich into triangles, and secure with mini baseball pennants or toothpicks. Serve immediately, or chill until ready to serve.

SUBMARINE SANDWICH SALAD



Submarine Sandwich Salad image

If your family's like mine, they won't be able to resist this salad loaded with meat, produce...even bread! The recipe can be easily doubled, so I often prepare it for potlucks.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

5 to 6 cups torn lettuce
1 to 2 hard rolls, cubed
1 medium tomato, chopped
1/2 cup thinly sliced red onion
1/2 cup shredded Swiss cheese
2 ounces each ham, turkey and salami, julienned
1/2 cup sliced pepperoni
DRESSING:
1/3 cup canola oil
2 tablespoons tarragon vinegar
1/4 to 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash pepper

Steps:

  • In a large salad bowl, combine the lettuce, rolls, tomato, onion, cheese, ham, turkey, salami and pepperoni. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts :

SUBMARINE SANDWICH SAUCE



Submarine Sandwich Sauce image

Make and share this Submarine Sandwich Sauce recipe from Food.com.

Provided by Andtototoo

Categories     Very Low Carbs

Time 6m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 7

1/2 cup oil
2 -6 tablespoons vinegar
1 teaspoon dried oregano
1/2-1 teaspoon dried basil
1 -2 minced garlic clove
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Mix together the above ingredients. Use a spoon to gather up the ingredients at the bottom and drizzle over your sandwich.
  • If desired, lightly heat the mixture in the microwave to "bloom" the herbs.
  • If you want to leave the mixture on the counter, use garlic powder instead of fresh garlic.
  • Variations: Add a little sugar and/or mustard (plain yellow, dijon, etc.).

Nutrition Facts : Calories 244.6, Fat 27.3, SaturatedFat 3.5, Sodium 291.1, Carbohydrate 0.6, Fiber 0.2, Protein 0.1

POLISH SAUSAGE SUBMARINE SANDWICH



Polish Sausage Submarine Sandwich image

When I was in high school, I worked at a Polish Deli in Michigan and this was one of their most popular subs.

Provided by steve in FL

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb Polish sausage (Kielbasa)
16 ounces sauerkraut, drained
4 submarine rolls
mustard (yellow or brown, your choice)
horseradish (optional)

Steps:

  • Slice the sausage into 1/4" rounds, on the diagonal (so as to get more surface space).
  • Evenly lay out the sausage slices over bottom half of sub rolls.
  • Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
  • Squirt some mustard, your choice of flavor - over the kraut.
  • If you're into horseradish, you want to schmear the top half of the bun with that.
  • Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
  • Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.

SCRAMBLED EGG AND PEPPERONI SUBMARINE SANDWICH



Scrambled Egg and Pepperoni Submarine Sandwich image

This quick recipe for a hot and hearty submarine sandwich is easy to prepare. Use your choice of cheeses and be creative with additional ingredients such as bell peppers, onions, or tomatoes.

Provided by JAYEAST

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 10m

Yield 1

Number Of Ingredients 7

1 submarine sandwich roll, split
1 slice American cheese
2 tablespoons butter or margarine, softened
3 egg, beaten
1 pinch salt
1 clove garlic, minced
12 slices pepperoni sausage

Steps:

  • Heat a large skillet over medium heat. Spread 1 tablespoon of the butter or margarine onto the cut sides of the submarine sandwich roll. Place the roll buttered surfaces down into the heated skillet. Cook until lightly toasted. Remove the roll from the skillet, and place the cheese onto one of the toasted surfaces. Set aside.
  • Melt the remaining butter in the hot skillet. Add garlic and pepperoni; cook and stir until soft. Stir in the beaten eggs; cook and stir with the pepperoni until firm and scrambled. Spread the egg mixture over the cheese on the roll, and top with the other half of the roll to serve.

Nutrition Facts : Calories 1033.6 calories, Carbohydrate 70.5 g, Cholesterol 670.9 mg, Fat 64.3 g, Fiber 3.7 g, Protein 42.5 g, SaturatedFat 30 g, Sodium 1948.9 mg, Sugar 6.3 g

ITALIAN SUBMARINE SANDWICH



Italian Submarine Sandwich image

I first sampled this at a dinner where it was served as an appetizer, and I almost didn't have room for the main course! Since then, it's become our family's standard sandwich.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 12

2 jars (2 ounces each) diced pimientos, drained
1 can (4-1/4 ounces) chopped ripe olives
2/3 cup chopped pimiento-stuffed olives
1/2 cup olive oil
1/2 cup minced fresh parsley
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
1 loaf (1 pound) unsliced Italian bread
1/3 pound thinly sliced fully cooked ham
1/3 pound thinly sliced Genoa salami
1/3 pound thinly sliced provolone cheese

Steps:

  • In a jar with tight-fitting lid, combine the first eight ingredients; cover and shake well. Refrigerate for at least 12 hours. , Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Drain 2 tablespoons liquid from olive mixture; spread on the inside of bread top. Spoon 1 cup olive mixture evenly into bottom of bread shell. , Layer with ham, salami and cheese; spread with remaining olive mixture. Replace bread top. Slice into serving-size pieces.

Nutrition Facts : Calories 631 calories, Fat 41g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 1875mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

BOSTON SAUSAGE GRINDER (OR SUBMARINE SANDWICH)



Boston Sausage Grinder (Or Submarine Sandwich) image

Tasty, filling, and easy!!! Great football fare for those hungry boys (and girls)! Increase ingredient amounts for those Sunday afternoon crowds...just put out the sausage mixture and let everyone make their own grinders. Use a disposable roasting pan for easy clean-up.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb link hot Italian sausage
1/2 lb link sweet Italian sausage
1 tablespoon olive oil
1 1/2 lbs baking potatoes, peeled, cut into 1-inch pieces, and patted dry
1 large green bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
1 large red sweet bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
1 large yellow onion, cut in half and thinly sliced crosswise
2 garlic cloves, coarsely chopped
1 large Italian bread or 6 hoagie rolls

Steps:

  • Preheat oven to 400 degrees.
  • Place sausages in roasting pan; rub sausages with oil. Roast 15 minutes. Remove sausages from oven and when they are cool enough to handle, cut into bite-size chunks, 3/4 to 1 inch. Return sausage to roasting pan. Add potatoes.
  • Lower oven heat to 350 degrees. Return pan to oven and roast about 15 minutes, stirring occasionally, until potatoes are tender and sausages are cooked.
  • Add peppers, onion, and garlic to the roasting pan. Roast about 30 minutes, until vegetables are tender.
  • Cut loaf of Italian bread in half horizontally. Cut crosswise into sixths, for a total of 12 pieces, or 6 sandwiches (or cut 6 hoagie rolls halfway through). Place equal amounts of sausage mixture into each sandwich. Serve hot.

SUPER SUBMARINE SANDWICH



Super Submarine Sandwich image

Make and share this Super Submarine Sandwich recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) loaf French bread or 1 (16 ounce) loaf Italian bread, divided horizontally
6 ounces pastrami
6 ounces smoked turkey
6 ounces smoked ham
4 ounces colby, sliced
4 ounces swiss cheese, sliced
1 medium tomatoes, sliced
1 red onion, sliced
6 slices pickles
1 leaf lettuce

Steps:

  • Spread both pieces of bread with your favorite condiments (butter, mayonnaise, mustard, etc.).
  • On the bottom piece, layer ingredients in the following order: lettuce, tomato, colby cheese, swiss cheese, onion, pastrami, turkey, ham, pickle.
  • Top with remaining bread and cut in four to six sections.

SUBMARINE SANDWICH



Submarine Sandwich image

Make an instant sub shop in your kitchen. Everyone can pile on just the sandwich goods they want!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 11

1 loaf (1 pound) French bread
1/4 cup butter or margarine, softened
4 ounces Swiss cheese, sliced
1/2 pound salami, sliced
2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1/2 pound fully cooked ham, thinly sliced
1 medium green bell pepper, thinly sliced
1/4 cup creamy Italian dressing
6 long wooden picks or small skewers

Steps:

  • Cut bread horizontally in half. Spread butter over bottom half.
  • Layer cheese, salami, lettuce, tomatoes, onion, ham and bell pepper on bread.
  • Drizzle with dressing. Top with remaining bread half. Secure loaf with picks. Cut into 6 serving pieces.

Nutrition Facts : Calories 555, Carbohydrate 4 g, Cholesterol 90 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1610 mg

Tips:

  • Choose the right bread: A good submarine sandwich starts with a sturdy bread that can hold up to all the fillings. Italian bread, French bread, or hoagie rolls are all good choices.
  • Layer on the meats and cheeses: The classic submarine sandwich fillings include ham, salami, pepperoni, and provolone cheese. However, you can use any combination of meats and cheeses that you like. Just make sure to layer them on thinly so that each bite is full of flavor.
  • Add your favorite toppings: The possibilities are endless when it comes to submarine sandwich toppings. Some popular options include lettuce, tomato, onion, pickles, and peppers. You can also add condiments like mayonnaise, mustard, or oil and vinegar.
  • Toast the sandwich: If you want a warm and gooey submarine sandwich, toast it in a panini press or on a grill. This will help to melt the cheese and make the bread crispy.
  • Serve with a side of chips or salad: A submarine sandwich is a hearty meal, but it can be even better with a side of chips or salad. This will help to balance out the flavors and make the meal more complete.

Conclusion:

The submarine sandwich is a delicious and versatile sandwich that can be enjoyed by people of all ages. With its endless possibilities for fillings and toppings, there's sure to be a submarine sandwich that everyone will love. So next time you're looking for a quick and easy meal, give the submarine sandwich a try. You won't be disappointed.

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