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.
I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. Then I made some awesome Buffalo chicken panini sandwiches, which came out so fantastic that I just had to keep going with the theme. So… I made Buffalo chicken subs! Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.
Nothing could be easier to make than these subs. I also make extra Buffalo chicken and keep some in the freezer for a quick lunch sandwich.
Don’t like the tang of blue cheese? Gorgonzola is a bit more mellow, but if that’s too strong for you just use Monterey Jack.
I also like to use shredded Buffalo chicken in my alfredo dish. Or fire up the grill and make my crazy-yummy Buffalo chicken burgers.
Buffalo Chicken Subs
Depending on the size of your loaves you may want to increase the amount of ingredients below.
Servings 2 sandwiches
- 2 sub rolls or use a loaf of French bread, halved, warmed if desired
- 1/2 cup shredded Buffalo chicken warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
- 2 tablespoons blue cheese crumbled
- 1/2 cup shredded slaw mix
- 2 tablespoons Ranch dressing
This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner.
To spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.
Also try my French bread pizza rustica.
Baked Italian Sub Pizza
Servings 2 servings
- 1 12 " loaf French bread
- 4 tablespoons Italian salad dressing
- 8 thin slices of tomato
- 4 thin slices of hard salami chopped
- 4 ounces of thin sliced deli ham chopped
- 1/4 cup sliced black olives
- 1/4 cup sliced mild banana peppers
- 1 cup shredded mozzarella cheese
- 2 tablespoons freshly grated Parmesan cheese divided
- Dried basil crumbled
Preheat oven to 425 F.
Cut the bread in half lengthwise and place on a foil-lined baking sheet.
Brush the insides of each half of bread with the Italian dressing.
Divide the tomato, salami, ham, olives and peppers between the two bread halves.
Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
Cut into slices and serve.
Anita proclaimed this to be the ‘best sandwich I’ve ever made’. It’s messy, has some kick and it very yummy. I wouldn’t change a thing about this Creole meatball sub sandwich next time I make it, which will be very soon!My Creole meatballs pack a bit of a punch. I like that. A lot. They’re tender and just perfect on a Creole meatball sub sandwich, loaded with lots of my Creole meatball sauce and topped with cheese. Don’t skimp on the sauce. The sign of a good sandwich is one that drips when you pick it up and take a bite.
I make a big batch of the Creole meatballs and freeze a good number of them. They defrost in minutes and make for the perfect quick dinner.
Creole Meatball Sub Sandwich
Servings 2 -4 servings
Lightly toast the bread in your oven.
Add meatballs, top with sauce and cheese.
Place under over broiler until the cheese is melted and starting to brown.
Cut into 4-6" slices and serve