35 Hot Sandwich Recipes

From the Recipe Creator: Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.—Josh Rink, Taste of Home Food Stylist

From the Recipe Creator: This cheesesteak, an iconic sandwich in Philly, is a bestseller at Pat's King of Steaks restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. —Frank Olivieri, Philadelphia, Pennsylvania

From the Recipe Creator: When you're craving something more than just a plain sandwich for lunch, these toasted croissants are the answer. If you're not a fan of Swiss cheese, try with slices of Gruyere, Muenster or aged cheddar. —Taste of Home Test Kitchen

From the Recipe Creator: Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. 'My mouth waters just thinking of these sandwiches,' confesses Kathy Jo. 'I adapted the recipe from one my mother found several years ago.'

From the Recipe Creator: I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. —Lisa Berry, Fayetteville, West Virginia

From the Recipe Creator: My husband often orders patty melts at restaurants, so I started fixing them at home. I added horseradish to give them more zip, and now he loves them my way. —Leah Zimmerman, Ephrata, Pennsylvania

From the Recipe Creator: These sweet-savory sandwiches are often served for bunch, but could also be served for lunch or dinner. Raspberry jam is the classic pairing, but you could also try other flavors like apricot jam or marmalade. —Taste of Home Test Kitchen

From the Recipe Creator: When our children were young, I often fixed these warm, crunchy sandwiches. They go well with chips and a salad for a quick lunch. —Carole Anhalt, Manitowoc, Wisconsin

From the Recipe Creator: When I want to impress company, these satisfying sandwiches are my first pick for the menu. I serve them au jus, with the cooking juices in individual bowls for dipping. —Florence Robinson, Lenox, Iowa

From the Recipe Creator: This French take on a ham and cheese sandwich includes a creamy bechamel sauce for a rich, savory flavor. And the cheese-topped brioche bread provides a crunch that gives this hot sandwich its name, 'croque.' —Julie Andrews, Rockford, Michigan

From the Recipe Creator: You’ll love this quick, easy and economical dish. Brown sugar adds a touch of sweetness, both for traditional sandwiches on buns or as a down-home topping for rice, biscuits or baked potatoes. —Laurie Hauser, Rochester, New York

From the Recipe Creator: This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. —Jean Glacken, Elkton, Maryland

From the Recipe Creator: This fork-tender pulled pork tastes fabulous on a bun, or in a wrap or tortilla. My kids like it spooned over rice in its citrus-flavored juices. —Mindy Oswalt, Winnetka, California

From the Recipe Creator: After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own version. I think this is better than the original. —Ralph Jones, San Diego, California

From the Recipe Creator: Sometimes, leftovers are even better the next day! This egg-topped version of a classic meat loaf sandwich is so good that you'll want to make a double batch of meat loaf next time to have more left over. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: My next-door neighbor shared this recipe with me and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of flavors makes these sandwiches so delicious. —Iris Weihemuller, Baxter, Minnesota

From the Recipe Creator: I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. The creamy cucumber sauce goes great with the fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia

From the Recipe Creator: My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish instead of—or in addition to—the shrimp. —Stacey Johnson, Bonney Lake, Washington

From the Recipe Creator: Treat yourself to a New York delicacy right from your kitchen. Onions and American cheese are chopped into the beef patty and then placed between two buns. Topped with tomatoes and lettuce, it makes a hearty and inexpensive lunch. —Christopher Maitland, Las Vegas, Nevada

From the Recipe Creator: If you want a hearty sandwich that won't 'overstuff' you, then the Cubano is for you. Tangy pickles, tender pork, savory ham, gooey melted Swiss cheese and a hint of mustard are layered between two toasty pieces of bread for the ultimate panini. —Margaret Knoebel, Milwaukee, Wisconsin

From the Recipe Creator: Croque-madame takes grilled ham and cheese to the next level. Ham and Gruyere cheese are layered between thick slices of country bread and toasted in a skillet. Then the sandwiches are topped with Mornay sauce and more cheese and broiled until golden and bubbly. If you stop there, you've got a croque-monsieur; add a fried egg on top and that makes a croque-madame! These sandwiches are perfect for a special breakfast or brunch. —Taste of Home Test Kitchen

From the Recipe Creator: With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah

From the Recipe Creator: You’ll get flavors of ranch in every bite with this chicken sandwich. The chicken breast is coated in a ranch seasoning mix for its crisp exterior and then gets drenched in ranch dressing once assembled into a sandwich. —Margaret Knoebel, Milwaukee, Wisconsin

From the Recipe Creator: My aunt worked in Butte, Montana, and whenever we visited we had pork chop sandwiches. This recipe is a take on that old favorite. —Jeanette Kotecki, Billings, Montana

From the Recipe Creator: This viral method for making gyro meat is totally worth the hype—my family couldn't get enough! —Susan Bronson, Rhinelander, Wisconsin

From the Recipe Creator: My family loves panini press recipes. The bacon, apple and tarragon in this recipe go together so well. If you don’t have a panini maker or an indoor grill, you can easily pan-fry or broil these excellent sandwiches.—Noelle Myers, Grand Forks, North Dakota

From the Recipe Creator: Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. —Chris Schwester, Divide, Colorado

From the Recipe Creator: My family loves Buffalo chicken wings, but the frying makes them unhealthy. This recipe takes out some of the fat yet lets us enjoy the same amazing taste. —Terri McKenzie, Wilmington, Ohio

From the Recipe Creator: Don't let the number of ingredients in this brisket sandwich recipe scare you; you probably have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana

From the Recipe Creator: Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey

From the Recipe Creator: “These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken,” says Jessi Holland of Pensacola, Florida.

From the Recipe Creator: This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! —Jacki Knuth, Owatonna, Minnesota

From the Recipe Creator: Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, they're a real treat! —Sue Bosek, Whittier, California