A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes. The stars of my house sub sandwich are the meats and the spicy dressing. I almost always include sandwich pepperoni on my subs, though sometimes it is a bit hard to find. It’s like pizza pepperoni only bigger and sliced thinner. It adds great flavor to any sandwich. The dressing mix really amps up the sandwich. No plain-ole mayonnaise here, that’s for sure.
If you’re more in the mood for an oil and vinegar for your house sub sandwich, try my Italian hoagie dressing. It’s really really good, if I say so myself. It isn’t spicy like the dressing on these subs, but you can remedy that by adding a few spicy banana peppers on top.
You’ll also love my copycat Jersey Mike’s sub sandwich.
House Sub Sandwich
Servings 1 sandwich
For the sandwich build
- 4 ounces or more your favorite thin sandwich meats
- A dash of Cajun seasoning
- 2 slices Swiss cheese
- 6 ince loaf French sliced horizontally
- 2/3 cup dressing mix from below
- 2-3 slices tomato
For the dressing mix
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard
- 1/2 teaspoon more or less, to taste Louisiana hot sauce
- 1 teaspoon minced garlic
- 2/3 cup shredded and chopped iceberg lettuce
For the sandwich build
Heat a griddle or skillet over medium-high heat.
Sprinkle the sandwich meat with the Cajun seasoning. Add to the pan and heat on both sides. Remove.
Add cheese and meat to the bottom slice of the French bread.
Add the dressing mix and sliced tomato, bread top, and serve.
There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills, but I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
I prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.
The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.
White Pizza Grilled Cheese Sandwiches
Servings 6 sandwiches
- 1/2 cup ricotta cheese
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1 teaspoon dried basil crumbled
- 1/2 teaspoon dried oregano crumbled
- 1/4 teaspoon Kosher salt
- Pinch freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- 12 slices bread I used Texas Toast
- 2 tablespoons softened butter
Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
Mix the ricotta and oil together in a large bowl.
Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
Mix in the mozzarella cheese. The mixture will be thick. Don't be afraid to use your hands to mix it well.
Lightly butter each slice of bread on one side.
Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
Add the top piece of bread butter-side up.
Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
Let rest for 5 minutes before slicing.
These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor. Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.
There’s nothing I would really change about this recipe. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared.
This is yet another brilliant recipe from the BBQ Pit Boys.
Also try my open-faced turkey sandwiches.
Grilled Open-Faced Beef, Cheese and Gravy Sandwiches
You'll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you've placed it onto the grill.
Servings 4 servings
- 2 pounds ground beef
- 1 cup sweet onion chopped (about 1 large onion)
- 1 14-ounce can fire-roasted diced tomatoes
- 1 4-ounce can roasted diced chiles
- 1/2 teaspoon Italian seasoning
- 2 teaspoons your favorite BBQ rub
- 8 slices Pepper Jack cheese
- 4 slices large thick-cut bread I used a rustic ciabatta
For the beef gravy
- 1 tablespoon unsalted butter
- 2 cups beef broth
- 1 tablespoon all-purpose flour
- 1 tablespoon water
Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
Form the beef into equal-sized patties.
Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
Place a large cast iron pan on your grill over indirect heat.
Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
Remove the pan from the grill. Lightly toast the bread slices on the grill.
Serve meat over the bread topped with the beef gravy.
For the beef gravy
Add a small skillet to the grill over direct heat. Add the butter and melt.
Add the beef broth. Bring to a boil.
Add the butter to the skillet and melt.
Add 1 1/2 cups of broth. Bring to a boil.
Combine the flour and water in a cup and whisk into the beef broth.
Continue stirring until the gravy is thickened. Remove from heat.