What is it about sandwiches that has made them so iconic? Is it their portability—we can eat them on the run? Is it their simplicity—you can make one out of just about anything you have on hand? Or is it as simple as putting your favorite meat or salad between two pieces of your favorite bread? Whatever the reason, let it take you to your happy place.
You’ll find hoagie heaven when you sink your teeth into the perfect blend of meat, cheese and veggies.
Photo by Karen Hermann
CHEESESTEAK WITH SAUTEED VEGETABLES
MAKES 4 SANDWICHES
4 tablespoons olive oil, divided
1 large yellow onion, peeled, halved and sliced
1 red bell pepper, cored and sliced
1 orange bell pepper, cored and sliced
1½–2 pounds sirloin, thinly sliced (see Chef’s Tip)
1 tablespoon Worcestershire sauce
All-purpose seasoning
7 ounces sliced provolone cheese
4 hoagie rolls, split but not separated
Into a large skillet over medium heat, add two tablespoons olive oil. Saute onions and peppers until soft. Transfer mixture to a bowl and keep warm.
Add remaining two tablespoons oil to skillet and increase heat to medium-high. Add sliced steak and cook, stirring frequently, until no pink remains, about 4–5 minutes. Add Worcestershire and seasoning and stir well. Reduce heat to medium and continue cooking and stirring until all juices in the pan are gone. Add onion/pepper mixture back to the pan. Place all slices of cheese over the meat in a circle. Cover with a lid and cook until cheese melts.
Using a cast-iron skillet or griddle, sprayed very lightly with cooking spray (or in a 350 F oven for 5 minutes), toast hoagie rolls until lightly browned. Use large tongs to transfer equal portions of beef mixture to rolls.
Chef’s Tips
Make the cut. To make beef easier to slice, first place in the freezer for 30 minutes. Then on a cutting board, using a sharp knife, slice as thinly as possible across the grain.
Whole cheese versus pre-shredded. Whenever possible, avoid using pre-shredded cheese in recipes that require melting the cheese. Shredded cheese is coated (to prevent clumping) and does not melt as easily as whole cheese.
Apple Bacon Brie Panini on Rye
Elevate your sandwich game with the tastiest trio of flavors you can put between two slices of bread.
Photo by Michael Phillips
MAKES 4 SANDWICHES
8 slices rye (or bread of choice)
8 slices brie cheese
2 small-medium Granny Smith apples, cored and thinly sliced
8 slices thick-cut bacon, cooked crispy
4 tablespoons fig jam
4 leaves green leaf lettuce
Unsalted butter
On four slices of bread, divide cheese, apple slices, bacon, jam and lettuce. Top with remaining four slices of bread. Spread butter on top of each sandwich.
Preheat a panini grill to medium and place sandwiches on grill, buttered side down. Depending on the size of your panini grill, you may have to cook one or two sandwiches at a time. Spread additional butter on top and close grill lid. If you do not have a panini grill, you can do this in a grill pan or skillet. Cook until cheese is melted, about 3 minutes. Repeat as needed.
Open-face Chicken Caprese on Toasted Ciabatta
Make the most of tomato season with this open-face sandwich you won’t soon forget.
Photo by Iuliia Nedrygailova
MAKES 4 SANDWICHES
2 boneless, skinless chicken breasts, sliced in half and pounded to ¼-inch thick
Kosher salt
Fresh ground black pepper
1 teaspoon Italian seasoning
1–2 tablespoons olive oil
8 slices (pre-sliced) mozzarella cheese
1 beefsteak or slicing tomato, sliced
4 ciabatta buns bottoms (save/freeze tops for garlic bread later)
Basil pesto, purchased or homemade
Fresh basil leaves
Balsamic vinegar, optional
Sprinkle the chicken with salt, pepper and seasoning. In a large skillet over medium-high heat, heat oil until simmering. Add chicken breasts and cook 2–3 minutes per side. Top each breast with two slices of mozzarella and a tomato slice. (If small tomatoes are used, add 2–3 slices.) Cover skillet and cook an additional 3–4 minutes until temperature reaches 165 degrees on an instant-read thermometer and cheese is melted. Remove from heat and keep warm.
Using a cast-iron skillet or griddle sprayed very lightly with cooking spray, toast the buns until lightly brown.
Spread each bun with pesto and fresh basil leaves and a chicken breast. Garnish with additional pesto. Sprinkle lightly with balsamic, if desired.
Homemade Basil Pesto
MAKES 1 CUP
2 cups fresh basil
1/3 cup pine nuts
3 cloves garlic, minced, or 2 teaspoons garlic paste
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
Kosher salt
Fresh ground black pepper
In a food processor, pulse the basil and nuts. Add the garlic and cheese and continue to pulse. With processor running, slowly pour in the olive oil. Add the salt and pepper and pulse just enough to combine. Refrigerate leftover pesto in a covered jar for up to one week.
Turkey Reuben on Pumpernickel
Skip the deli and make this hot-and-delicious sandwich at home.
Photo by Gwénaël Le Vot
MAKE 4 SANDWICHES
8 slices pumpernickel
Thousand Island dressing, homemade or store-bought
1 pound sliced deli turkey breast
1 cup sauerkraut
8 slices Swiss cheese
Unsalted butter
Spread one side of each slice of bread with the dressing. Top four slices with turkey, sauerkraut and cheese. Place remaining slices of bread on top. Spread top of sandwiches with butter.
Heat a large skillet over medium heat. Place two sandwiches, buttered side down, in heated skillet. Press down on sandwiches with a spatula until buttered sides are crusty and cheese is starting to melt, about 3–4 minutes. Spread additional butter on top of sandwiches. Flip sandwiches and cook until crusty on other side. Repeat until all sandwiches are cooked.
Homemade Thousand Island Dressing
MAKES 1 CUP
1 cup mayo
¼ cup finely chopped onion
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon lemon juice, freshly squeezed
½ teaspoon paprika
¼ teaspoon kosher salt
In a small bowl, combine all ingredients. Store leftover dressing in a small, covered jar for up to one week.
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