Chicago-Style Italian Beef Hoagies
Whether you prefer an easy grab-and-go sandwich or a messy burger piled high with toppings, this gallery features tailgating sandwiches that are sure to satisfy every guest.
Chuck roast translates to big flavor when braised until tender for this sandwich. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2½ hours, turning once after 1 hour.
Classic Bacon Cheeseburger Sliders
Though we usually shy away from processed foods, we do love American cheese here for that old-school burger joint flavor; you can certainly substitute cheddar, if you prefer. Rinsing the onion removes some of its harsh bite; use a fine sieve.
BBQ Chicken Sandwiches with Coleslaw
Our quick homemade BBQ sauce is lower in sodium than bottled versions, and you can put this meal on the table in less than 30 minutes.
NYC Melting Pot Reubens
We capitalized on the Big Apple's mash-up cooking, swapping sauerkraut for spicy Korean fermented cabbage. By using a smartly portioned mix of corned and roast beef, we lower sodium and make a sandwich you can enjoy without unhinging your jaw.
Beet and Brown Rice Sliders
This bite-size veggie burger will leave you satisfied and craving another. Good news: a serving size is two sliders.
Buffalo Chicken Sliders
For this slider, we tuck the usual Buffalo wing accompaniments—carrots and celery—inside the patty. This gives you all the flavors of a wing plate while also helping to keep the lean breast meat moist. When shredding the celery (so that it incorporates nicely), you’ll have to stop occasionally to pull and discard the strings. Be sure to search for celery bunches with nice, fresh leaves still attached.
Grilled Flank Steak Gyros
You can indulge your fast-food craving with a healthier sandwich that packs the same irresistible meaty-creamy combo you get from a street cart.
Buffalo Quinoa Burgers
Parm-Style Chicken Sliders
Top patties with mozzarella and marinara for a kid-friendly twist on an Italian classic.
It's time to flip your burger! The protein in your burger, that is. Chefs and major food-service companies alike have had huge success with plant-forward burgers because they're delicious, satisfying, and better for you. We upped the veggie-to-beef ratio in this makeover of a classic burger for a patty that's much lower in fat, yet full of meaty satisfaction.
Let's Cook Lighter Sloppy Joes
While many sloppy joe recipes are very sweet, this version has just a touch of brown sugar and is capped off with crunchy bread-and-butter pickles.
Southwest Crispy Chicken Sliders
Sriracha Shrimp Rolls
Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.
Breaded Fish Sandwiches with Mint-Caper Tartar Sauce
Spiking tartar sauce with mint and capers improves the classic fish sandwich deliciously. Cutting the fish into a square shape helps it fit the bun better. Be sure to use a sweet onion, and soak it in ice water so that you get the crunch but no harsh bite.
Italian Sausage Hoagies
The hearty filling of veggies and turkey sausage will get rave reviews from adults and kids alike.
Tennessee Burger with Bourbon and BBQ Sauce
You can play with tradition in the South, but best not mess with it. There's no quinoa or fish sauce in this burger. It starts with caramelized onions, cooked low and slow. Some of the onions then get folded into the beef, keeping the patty moist and juicy. Next come salutes to barbecue and bourbon. Bacon adds savory crunch, while a shot of bourbon keeps the made-from-scratch sauce smoky and sweet.
Open-Faced Meatball Subs
Fresh summer tomatoes become a sauce for smothering turkey meatballs. Grab a knife and for for these mile-high Italian subs.
Why we love tempeh: It makes a delicious plant-based riff on a Reuben and packs 9g fiber (a third of your daily needs) into just 3 ounces.