20 Delicious Submarine Sandwich Recipes for Every Occasion

Dive into the world of submarine sandwiches with our roundup of 20 Delicious Submarine Sandwich Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for the perfect seasonal bite, we’ve got a sub for that. From classic combos to creative twists, these recipes are sure to satisfy. Keep reading to find your next favorite sandwich!

Classic Italian Submarine Sandwich

Nothing beats the hearty, flavorful layers of a Classic Italian Submarine Sandwich, perfect for a quick lunch or a satisfying dinner. Here’s how to make this crowd-pleaser at home.

Ingredients

• 1 (12-inch) soft Italian sub roll
• 1/4 cup mayonnaise
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices provolone cheese
• 4 slices salami
• 4 slices ham
• 4 slices pepperoni
• 1/2 cup shredded lettuce
• 1/4 cup sliced red onion
• 1/4 cup sliced banana peppers
• 1 medium tomato, sliced

Instructions

1. Preheat your oven to 350°F. Split the Italian sub roll lengthwise, being careful not to cut all the way through.
2. In a small bowl, mix together the mayonnaise, red wine vinegar, dried oregano, salt, and black pepper. Spread this mixture evenly on both sides of the inside of the roll.
3. Layer the provolone cheese, salami, ham, and pepperoni on the bottom half of the roll. Place the roll on a baking sheet and bake for 5 minutes, or until the cheese begins to melt.
4. Remove from the oven and top with shredded lettuce, sliced red onion, banana peppers, and tomato slices. Close the sandwich and press down lightly.
5. Cut into halves or quarters and serve immediately. The combination of melted cheese with the crisp vegetables and tangy dressing makes every bite a perfect balance of flavors and textures.

Tip: For an extra kick, drizzle a little olive oil and sprinkle grated Parmesan cheese over the top before serving.

Turkey and Avocado Submarine Sandwich

Dive into the perfect blend of creamy and savory with this Turkey and Avocado Submarine Sandwich, a lunchtime hero that’s as nutritious as it is delicious.

Ingredients

• 1 submarine roll (about 12 inches long)
• 1/2 ripe avocado, sliced
• 6 oz sliced turkey breast
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup shredded lettuce
• 4 slices tomato
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Slice the submarine roll horizontally, being careful not to cut all the way through, and open it like a book.
2. Spread 1 tbsp mayonnaise on one side of the roll and 1 tbsp Dijon mustard on the other.
3. Layer the sliced turkey breast evenly over the bottom half of the roll.
4. Arrange the avocado slices on top of the turkey, then sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
5. Add the shredded lettuce and tomato slices on top of the avocado.
6. Close the sandwich gently, press down lightly, and slice into two halves for serving.

The magic of this sandwich lies in the creamy avocado against the tangy Dijon, creating a flavor profile that’s both refreshing and satisfying.

Tip: For an extra crunch, toast the submarine roll lightly before assembling.

Philly Cheesesteak Submarine Sandwich

Nothing says comfort food quite like a Philly Cheesesteak Submarine Sandwich, packed with juicy steak, melted cheese, and all the fixings. Here’s how to make this classic at home, with all the authentic flavors you love.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 submarine rolls
• 8 slices provolone cheese
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak, seasoning with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Cook for 5-7 minutes, stirring occasionally, until the steak is browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp of vegetable oil. Add the thinly sliced onion and green bell pepper, cooking for 5 minutes until they are soft and slightly caramelized.
3. Return the cooked steak to the skillet with the onions and peppers, mixing well to combine. Cook for an additional 2 minutes to heat through.
4. Preheat your oven’s broiler. Split the submarine rolls and place them on a baking sheet. Divide the steak mixture evenly among the rolls, then top each with 2 slices of provolone cheese.
5. Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately.

The key to this Philly Cheesesteak Submarine Sandwich is the perfect balance of tender steak, sweet onions, and melty provolone, all hugged by a toasty roll. It’s a bite of Philadelphia right in your kitchen.

Tip: For an extra touch, lightly toast the submarine rolls before assembling for added crunch.

Vegetarian Submarine Sandwich with Hummus

Who says you need meat to enjoy a hearty submarine sandwich? This Vegetarian Submarine Sandwich with Hummus is packed with flavors and textures that will satisfy any craving.

Ingredients

• 1 (12-inch) submarine roll, sliced lengthwise
• 1/2 cup hummus
• 1/2 cup shredded lettuce
• 1/2 cup sliced cucumbers
• 1/2 cup sliced tomatoes
• 1/4 cup sliced red onions
• 1/4 cup sliced black olives
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F. Place the submarine roll on a baking sheet and toast for 5 minutes until lightly crispy.
2. Spread the hummus evenly on both sides of the toasted roll.
3. Layer the shredded lettuce, sliced cucumbers, tomatoes, red onions, and black olives on the bottom half of the roll.
4. Sprinkle the crumbled feta cheese over the vegetables.
5. Drizzle the olive oil and red wine vinegar over the filling, then sprinkle with dried oregano, salt, and pepper.
6. Close the sandwich with the top half of the roll, press gently, and slice into two portions.

The creamy hummus and tangy feta cheese create a Mediterranean-inspired flavor profile that’s both refreshing and satisfying. Perfect for a quick lunch or a picnic in the park.

Tip: For an extra crunch, add a handful of sprouts or sliced bell peppers to the sandwich.

Spicy Chicken Submarine Sandwich

Get ready to spice up your lunch routine with this Spicy Chicken Submarine Sandwich, packed with bold flavors and a satisfying crunch.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/4 cup hot sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 submarine rolls, split
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 cup shredded lettuce
• 1/2 cup sliced red onions
• 1/2 cup sliced pickles

Instructions

1. In a bowl, combine chicken, hot sauce, olive oil, garlic powder, smoked paprika, salt, and black pepper. Let marinate for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side until fully cooked and slightly charred.
3. In a small bowl, mix mayonnaise and lemon juice to create a tangy spread.
4. Toast the submarine rolls lightly for about 2 minutes until just crisp.
5. Spread the mayonnaise mixture on the bottom half of each roll. Layer with shredded lettuce, cooked chicken, red onions, and pickles. Top with the other half of the roll.

The combination of smoky, spicy chicken with the cool, creamy mayo and crisp veggies makes every bite a perfect balance of flavors and textures.

Tip: For an extra kick, drizzle a little more hot sauce over the chicken before assembling the sandwiches.

Tuna Salad Submarine Sandwich

Looking for a quick, satisfying lunch that packs a punch of flavor? This Tuna Salad Submarine Sandwich is your go-to, combining creamy, crunchy, and fresh elements in every bite.

Ingredients

• 2 (5 oz) cans tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 submarine roll (about 12 inches), split lengthwise
• 4 lettuce leaves
• 1 medium tomato, sliced

Instructions

1. In a medium bowl, combine the tuna, mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Open the submarine roll and layer the bottom half with lettuce leaves and tomato slices.
3. Spread the tuna salad mixture evenly over the tomatoes.
4. Close the sandwich with the top half of the roll and press gently to secure the fillings.
5. Cut the sandwich into 4 equal portions and serve immediately.

The magic of this sandwich lies in the contrast between the creamy tuna salad and the crisp vegetables, all hugged by a soft, chewy roll. It’s a texture and flavor adventure that’s both refreshing and hearty.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the tuna salad before assembling the sandwich.

Roast Beef and Cheddar Submarine Sandwich

There’s something undeniably satisfying about a hearty Roast Beef and Cheddar Submarine Sandwich, especially when it’s packed with tender meat, sharp cheddar, and all the fixings. Here’s how to make one that’ll rival your favorite deli’s version.

Ingredients

• 1 (12-inch) submarine roll
• 8 ounces thinly sliced roast beef
• 4 slices sharp cheddar cheese
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 cup shredded iceberg lettuce
• 1/2 cup thinly sliced red onion
• 1/2 cup sliced pickles
• 1/2 cup sliced tomatoes

Instructions

1. Preheat your oven to 350°F. Split the submarine roll lengthwise without cutting all the way through and open it up.
2. In a small bowl, mix together the mayonnaise, Dijon mustard, garlic powder, onion powder, and dried oregano. Spread this mixture evenly on both sides of the roll.
3. Layer the roast beef and cheddar cheese slices on the bottom half of the roll. Place the open sandwich on a baking sheet and bake for 5 minutes, or until the cheese is melted.
4. Remove from the oven and top with shredded lettuce, red onion, pickles, and tomatoes. Close the sandwich, press gently, and slice into halves or thirds for serving.

The combination of melty cheddar and seasoned mayo elevates this sandwich from simple to sublime, making it a standout for lunch or a casual dinner.

Tip: For an extra kick, add a few dashes of hot sauce to the mayo mixture before spreading.

Ham and Swiss Submarine Sandwich

There’s something undeniably satisfying about a Ham and Swiss Submarine Sandwich, with its layers of savory ham, creamy Swiss cheese, and crisp veggies, all hugged by a soft sub roll. It’s a classic that never gets old.

Ingredients

• 1 (12-inch) soft sub roll
• 1/2 pound thinly sliced deli ham
• 4 slices Swiss cheese
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup shredded iceberg lettuce
• 4 thin slices tomato
• 1/4 cup thinly sliced red onion
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F. Split the sub roll lengthwise without cutting all the way through and open it up.
2. Spread the mayonnaise and Dijon mustard evenly on the inside of the roll.
3. Layer the ham and Swiss cheese on the bottom half of the roll. Place the open-faced sandwich on a baking sheet and bake for 5 minutes, or until the cheese begins to melt.
4. Remove from the oven and top with shredded lettuce, tomato slices, and red onion. Sprinkle with dried oregano, salt, and pepper to taste.
5. Close the sandwich, cut into halves or thirds, and serve immediately.

The magic of this sandwich lies in the brief oven visit, which warms the ham and melts the cheese just enough to make every bite irresistibly gooey.

Tip: For an extra crunch, toast the sub roll lightly before assembling the sandwich.

BBQ Pulled Pork Submarine Sandwich

Nothing says comfort food like a BBQ Pulled Pork Submarine Sandwich, packed with smoky flavors and tender meat that falls apart at the touch of a fork.

Ingredients

• 1 (3 to 4-pound) pork shoulder
• 1 tablespoon olive oil
• 1 cup BBQ sauce, plus extra for serving
• 1/2 cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 submarine rolls, split
• 1 cup coleslaw (optional)

Instructions

1. Preheat your oven to 300°F. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 4 minutes per side.
2. In a bowl, whisk together 1 cup BBQ sauce, chicken broth, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the pork in the Dutch oven.
3. Cover and bake for 4 hours, or until the pork is tender enough to shred with a fork. Remove the pork from the oven and let it rest for 10 minutes before shredding.
4. Skim the fat off the cooking liquid, then return the shredded pork to the Dutch oven and toss with the juices.
5. Toast the submarine rolls lightly if desired. Pile the pulled pork onto the rolls, drizzle with extra BBQ sauce, and top with coleslaw if using.

The magic of this sandwich lies in the slow-cooked pork that soaks up all the smoky, sweet BBQ flavors, creating a melt-in-your-mouth experience with every bite.

Tip: For an extra smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce mixture before baking.

Greek Style Submarine Sandwich

Bring the flavors of the Mediterranean to your kitchen with this Greek Style Submarine Sandwich, packed with fresh veggies, savory meats, and a tangy homemade dressing.

Ingredients

• 1 (12-inch) submarine roll, sliced lengthwise
• 1/2 cup thinly sliced cucumber
• 1/2 cup thinly sliced red onion
• 1/2 cup sliced Kalamata olives
• 1/2 cup sliced roasted red peppers
• 1/2 cup crumbled feta cheese
• 1/4 pound sliced gyro meat
• 1/4 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F. Place the submarine roll on a baking sheet and toast for 5 minutes until lightly crispy.
2. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to make the dressing.
3. Spread the dressing evenly on both sides of the toasted roll. Layer the gyro meat, cucumber, red onion, Kalamata olives, roasted red peppers, and feta cheese on the bottom half of the roll.
4. Close the sandwich with the top half of the roll, press gently, and slice into two portions.

The crunch of fresh veggies against the creamy dressing and savory gyro meat makes every bite of this sandwich a delight. Perfect for a quick lunch or a picnic with friends.

Tip: For an extra flavor boost, let the dressed sandwich sit for 10 minutes before slicing to allow the flavors to meld together.

Buffalo Chicken Submarine Sandwich

Spice up your lunch routine with this Buffalo Chicken Submarine Sandwich, packed with bold flavors and a satisfying crunch.

Ingredients

• 1 cup cooked chicken, shredded
• 1/4 cup buffalo sauce
• 1 tbsp butter, melted
• 1/4 cup blue cheese dressing
• 1 submarine roll, sliced lengthwise
• 1/2 cup iceberg lettuce, shredded
• 1/4 cup celery, thinly sliced
• 1/4 cup carrot, julienned

Instructions

1. Preheat your oven to 350°F. In a bowl, mix the shredded chicken with buffalo sauce and melted butter until evenly coated.
2. Place the submarine roll on a baking sheet and toast in the oven for 5 minutes until slightly crispy.
3. Spread blue cheese dressing on both sides of the toasted roll. Layer the bottom half with shredded lettuce, followed by the buffalo chicken mixture.
4. Top with sliced celery and julienned carrots, then cover with the top half of the roll.
5. Cut the sandwich in half and serve immediately for a meal that’s as vibrant in color as it is in flavor, with the cool crunch of veggies balancing the heat of the buffalo sauce.

Tip: For an extra kick, drizzle a little more buffalo sauce over the chicken before adding the veggies.

Egg Salad Submarine Sandwich

Looking for a lunch that’s both satisfying and easy to whip up? This Egg Salad Submarine Sandwich packs a creamy, crunchy punch that’ll make your midday meal something to look forward to.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh dill
• 4 submarine rolls, split
• 4 lettuce leaves
• 8 thin slices tomato

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let stand for 12 minutes. Drain, then run under cold water to cool. Peel and chop the eggs.
2. In a large bowl, mix together mayonnaise, Dijon mustard, salt, and black pepper. Add chopped eggs, celery, red onion, and dill. Gently stir until well combined.
3. Line each submarine roll with a lettuce leaf, then spoon the egg salad mixture on top. Add 2 slices of tomato to each sandwich.
4. Serve immediately, or wrap tightly and refrigerate for up to 2 hours before serving.

The fresh dill and crunchy celery add a refreshing twist to the classic egg salad, making this sandwich a standout. Perfect for picnics or a quick lunch at home.

Tip: For an extra kick, add a sprinkle of paprika or a dash of hot sauce to the egg salad mixture.

Pastrami Submarine Sandwich

Nothing beats the hearty, smoky flavors of a homemade Pastrami Submarine Sandwich, perfect for a satisfying lunch or dinner.

Ingredients

• 1 loaf submarine bread (about 12 inches long)
• 1/2 lb sliced pastrami
• 4 slices Swiss cheese
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup sauerkraut, drained
• 1/4 tsp caraway seeds
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F. Slice the submarine bread horizontally, but not all the way through, to create a hinge.
2. In a small bowl, mix together the mayonnaise, Dijon mustard, and garlic powder. Spread this mixture evenly on both sides of the bread.
3. Layer the pastrami and Swiss cheese on the bottom half of the bread. Top with sauerkraut and sprinkle caraway seeds over the sauerkraut.
4. Close the sandwich and brush the outside with olive oil. Wrap the sandwich in aluminum foil and bake for 15 minutes, until the cheese is melted and the bread is crispy.
5. Unwrap the sandwich, slice into portions, and serve warm.

The caraway seeds add a subtle earthy note that complements the tangy sauerkraut and rich pastrami, making every bite a flavor explosion.

Tip: For an extra crunch, toast the bread lightly before assembling the sandwich.

Chicken Caesar Submarine Sandwich

Transform your lunch game with this Chicken Caesar Submarine Sandwich, a hearty twist on the classic salad that’s packed with flavor and crunch.

Ingredients

• 1 loaf submarine bread (about 12 inches long)
• 2 cups shredded romaine lettuce
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 cups cooked chicken breast, sliced
• 1/2 cup croutons

Instructions

1. Preheat your oven to 350°F. Slice the submarine bread horizontally, leaving one edge intact to create a hinge.
2. In a large bowl, toss the shredded romaine lettuce with 1/2 cup Caesar dressing, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper until evenly coated.
3. Layer the sliced chicken breast on the bottom half of the bread, then top with the dressed lettuce mixture and croutons.
4. Close the sandwich and wrap it tightly in aluminum foil. Bake for 10 minutes, or until the bread is warm and slightly crispy.
5. Unwrap, slice into portions, and serve immediately.

The secret to this sandwich’s irresistible crunch? Baking it wrapped in foil, which toasts the bread while keeping the filling juicy and warm.

Tip: For an extra flavor boost, mix a tablespoon of lemon juice into your Caesar dressing before tossing with the lettuce.

Vegan Submarine Sandwich with Tofu

Dive into the heartiness of this Vegan Submarine Sandwich with Tofu, a plant-based twist on the classic that doesn’t skimp on flavor or satisfaction.

Ingredients

• 1 (14-ounce) block extra-firm tofu, pressed and sliced into 1/2-inch thick slabs
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 large submarine roll, sliced lengthwise
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup shredded lettuce
• 1/2 cup thinly sliced cucumber
• 1/2 cup thinly sliced red onion
• 1/2 cup sliced cherry tomatoes
• 1/4 cup sliced black olives

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Brush both sides of the tofu slabs with this mixture and place them on the prepared baking sheet.
3. Bake the tofu for 25 minutes, flipping halfway through, until golden and slightly crispy.
4. While the tofu bakes, mix 1/4 cup vegan mayonnaise and 1 tablespoon Dijon mustard in a small bowl. Spread this mixture on the inside of the submarine roll.
5. Layer the baked tofu, shredded lettuce, sliced cucumber, red onion, cherry tomatoes, and black olives on the roll. Close the sandwich and press gently.

The smoked paprika in the tofu marinade gives this sandwich a depth of flavor that’s surprisingly meaty, while the crisp veggies add a refreshing crunch.

Tip: For an extra flavor boost, let the tofu marinate in the sauce for an hour before baking.

Meatball Submarine Sandwich

Nothing beats the comfort of a hearty Meatball Submarine Sandwich, especially when it’s packed with homemade meatballs and melted cheese. Here’s how to make this crowd-pleaser at home.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup marinara sauce
• 4 submarine rolls, split
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until just combined.
2. Shape the mixture into 12 meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes.
3. Transfer meatballs to a baking dish. Pour marinara sauce over the meatballs and sprinkle with mozzarella cheese. Bake for 15 minutes, or until the cheese is bubbly and golden.
4. While the meatballs bake, lightly toast the submarine rolls in the oven for about 5 minutes. Place three meatballs into each roll, spooning extra sauce over the top.

The secret to this sandwich’s irresistible appeal lies in the juicy, cheese-covered meatballs that soak into the bread, creating a perfect bite every time.

Tip: For an extra kick, add a pinch of red pepper flakes to the meatball mixture before cooking.

BLT Submarine Sandwich

Nothing beats the classic BLT, but when you pile those crispy, savory ingredients into a soft submarine roll, you take this sandwich to a whole new level of deliciousness.

Ingredients

• 1 submarine roll (about 8 inches long)
• 4 slices of bacon
• 1/2 cup shredded iceberg lettuce
• 2 slices of tomato
• 2 tablespoons mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
2. Slice the submarine roll horizontally, being careful not to cut all the way through.
3. Spread mayonnaise evenly on both sides of the roll.
4. Layer the shredded lettuce and tomato slices on the bottom half of the roll. Sprinkle with salt and black pepper.
5. Place the crispy bacon on top of the tomatoes.
6. Close the sandwich and press gently to combine the flavors.

The magic of this BLT Submarine Sandwich lies in the contrast between the crunchy bacon and the soft, pillowy roll, making every bite a perfect harmony of textures.

Tip: For an extra kick, add a few dashes of hot sauce to the mayonnaise before spreading it on the roll.

Pesto Chicken Submarine Sandwich

Nothing beats the vibrant flavors of a Pesto Chicken Submarine Sandwich, especially when it’s packed with fresh ingredients and ready in under 30 minutes.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup basil pesto
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 submarine roll, about 12 inches long
• 1/2 cup arugula
• 1/4 cup roasted red peppers, sliced
• 1/4 cup mozzarella cheese, shredded

Instructions

1. In a medium bowl, mix the shredded chicken with basil pesto, mayonnaise, lemon juice, salt, and black pepper until well combined.
2. Slice the submarine roll horizontally, leaving one side intact to hold the fillings.
3. Spread the chicken mixture evenly on the bottom half of the roll.
4. Layer arugula, roasted red peppers, and mozzarella cheese over the chicken mixture.
5. Close the sandwich and wrap it tightly in aluminum foil.
6. Bake at 350°F for 10 minutes, or until the cheese is melted and the sandwich is heated through.

The melted mozzarella and the crunch of fresh arugula against the creamy pesto chicken make every bite a delightful contrast of textures.

Tip: For an extra flavor boost, lightly toast the submarine roll before assembling the sandwich.

Corned Beef Submarine Sandwich

Nothing beats the hearty satisfaction of a Corned Beef Submarine Sandwich, packed with tender corned beef, tangy mustard, and crisp veggies, all hugged by a soft sub roll.

Ingredients

• 1 large sub roll, about 12 inches long
• 1/2 pound thinly sliced corned beef
• 1/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/2 cup sauerkraut, drained
• 4 slices Swiss cheese
• 1/4 cup thinly sliced red onion
• 1/2 cup shredded lettuce
• 1 tablespoon butter, softened

Instructions

1. Preheat your oven to 350°F. Split the sub roll lengthwise without cutting all the way through, then open it up and lightly butter the inside.
2. Spread mayonnaise on one side of the roll and mustard on the other. Layer the corned beef, sauerkraut, Swiss cheese, red onion, and lettuce inside the roll.
3. Wrap the sandwich loosely in aluminum foil and bake for 10 minutes, or until the cheese is melted and the roll is warm and slightly crispy.
4. Unwrap, slice in half if desired, and serve immediately. The combination of melted Swiss cheese and tangy sauerkraut with the savory corned beef creates a flavor explosion that’s irresistibly delicious.

Tip: For an extra crunch, toast the sub roll before assembling the sandwich.

Caprese Submarine Sandwich

Nothing beats the classic flavors of a Caprese salad, especially when they’re piled high into a hearty submarine sandwich. Perfect for a quick lunch or a picnic, this sandwich brings a taste of Italy to your table with minimal effort.

Ingredients

• 1 (12-inch) submarine roll, sliced lengthwise
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves

Instructions

1. Preheat your oven to 350°F. Place the submarine roll on a baking sheet and lightly toast it in the oven for about 5 minutes, or until just golden.
2. Drizzle the inside of the toasted roll with 1 tablespoon of extra virgin olive oil and 1/2 tablespoon of balsamic glaze.
3. Layer the tomato slices and mozzarella slices evenly on the bottom half of the roll. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Top with fresh basil leaves, then drizzle with the remaining 1 tablespoon of extra virgin olive oil and 1/2 tablespoon of balsamic glaze.
5. Close the sandwich with the top half of the roll, press down gently, and slice into 4 portions. Serve immediately.

The magic of this sandwich lies in the harmony of juicy tomatoes, creamy mozzarella, and aromatic basil, all brought together with a tangy balsamic glaze. It’s a simple yet sophisticated flavor profile that’s sure to impress.

Tip: For an extra flavor boost, lightly rub the inside of the toasted roll with a garlic clove before adding the ingredients.

Conclusion

We hope this roundup of 20 delicious submarine sandwich recipes inspires your next meal! Whether you’re feeding a crowd or just craving something tasty, there’s a sub here for every occasion. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy cooking!

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