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Our Favorite Hoagie Sandwich Recipes

Our Favorite Hoagie Sandwich Recipes

1. Hot Antipasto Subs

Hot or cold, the Hot Antipasto Subs stand out as a perennial family favorite. Crafted by Sharlene Lander from Lake Placid, Florida, these subs ingeniously combine all the robust flavors of antipasto into a convenient and delicious bun. From savory meats to tangy olives and crisp veggies, every bite is a delightful journey through the rich tapestry of Italian flavors.

2. Italian Sausage Hoagies

In the culinary melting pot of southeastern Wisconsin, where German and Italian influences converge, Craig Wachs from Racine presents a unique twist on the traditional hoagie. By substituting German bratwurst for the typical Italian sausage, this recipe harmoniously blends the best of both worlds, resulting in a mouthwatering experience that pays homage to the region’s rich culinary heritage. Each bite is a symphony of savory, hearty flavors that capture the essence of cross-cultural culinary creativity.

3. Contest-Winning Bavarian Meatball Hoagies

Peggy Rios from Mechanicsville, Virginia, introduces a guaranteed crowd-pleaser with her Contest-Winning Bavarian Meatball Hoagies. Whether served as delectable party appetizers or transformed into irresistible sandwiches, these slow-cooked meatballs promise a flavor-packed experience that will leave everyone clamoring for more. The blend of spices, the tenderness of the meat, and the richness of the sauce make these hoagies a winner in every sense.

Our Favorite Hoagie Sandwich Recipes

4. Honey Pulled Pork Subs

Denise Davis from Porter, Maine, brings together the sweet notes of honey and the warm kick of ground ginger in her stress-free Honey Pulled Pork Subs. Elevated by a bottle of barbecue sauce that ties all the flavors together seamlessly, these subs are a delightful fusion of sweetness and spice. The succulent pulled pork, infused with honey and ginger, creates a symphony of flavors that dance on your taste buds with every bite.

5. Air-Fryer Shrimp Po’Boys

Marla Clark from Albuquerque, New Mexico, takes inspiration from the beloved crispy coconut shrimp and po’boys, presenting a tantalizing Air-Fryer Shrimp Po’Boys recipe. Accompanied by a spicy remoulade, these shrimp po’boys have become a household favorite, frequently requested by family and friends. The air-frying technique ensures a perfect crunch while maintaining the juicy goodness of the shrimp, creating a harmonious blend of textures and flavors.

6. Italian Beef Hoagies

Lori Piatt from Danville, Illinois, proves that you only need five ingredients to feed a crowd with her tender and tangy Italian Beef Hoagies. A weekend favorite, Lori often starts the roast the night before, allowing it to slow-cook to perfection and making for an effortless and delicious assembly in the morning. The simplicity of the ingredients allows the natural flavors to shine, creating a dish that is both comforting and satisfying.

7. Cheesy Chicken Subs

Jane Hollar from Vilas, North Carolina, shares a creation born from her 33 years on the Food Services staff at Appalachian State University. The Cheesy Chicken Subs feature seasoned grilled chicken, Swiss cheese, and sautéed mushrooms and onions, creating a flavorful sub that has been enjoyed by thousands of students over the years. The combination of the savory chicken, melted cheese, and sautéed vegetables creates a sandwich that is not only delicious but also a testament to Jane’s culinary expertise.

Our Favorite Hoagie Sandwich Recipes

8. Balsamic Beef Hoagies

Blair Lonergan from Rochelle, Virginia, introduces a refreshing change from the typical pulled barbecue chicken with her Balsamic Beef Hoagies. Versatile in its uses, leftovers from this dish can be repurposed in quesadillas, on pizza, or with rice, offering a sophisticated twist to your sandwich repertoire. The richness of the balsamic-infused beef adds a layer of depth to these hoagies, creating a culinary experience that is both elegant and comforting.

9. State Fair Subs

Inspired by the culinary delights of the Iowa State Fair, Christi Ross from Mill Creek, Oklahoma, recreates the magic with her meaty State Fair Subs. Designed to be fast to fix between classes and friendly to a tight budget, these subs capture the enduring appeal of fair-inspired cuisine. The combination of flavorful meats, crisp veggies, and the perfect condiment ratio makes these subs a nostalgic and satisfying treat reminiscent of fairground indulgence.

10. Sausage Pepper Sandwiches

Suzette Gessel from Albuquerque, New Mexico, brings a burst of fresh flavors to the table with her Sausage Pepper Sandwiches. Simple to assemble yet quickly devoured, this recipe perfectly encapsulates the joy of uncomplicated yet delicious meals. The savory sausage combined with the sweetness of peppers creates a harmonious balance that showcases the beauty of fresh and quality ingredients.

11. Bacon-Turkey Subs

Rachel Bindulski from Corolla, NC, presents a sweet and smoky sandwich that is a big treat on balmy fall days. As the weather turns colder, the recipe easily adapts to a countertop grill, with the option to switch to pita bread for a delightful melt. The combination of sweet and smoky bacon with succulent turkey creates a sandwich that is not only delicious but also a perfect embodiment of comfort food.

12. Slow-Cooker Meatball Sandwiches

Stacie Nicholls from Spring Creek, Nevada, shares a straightforward approach to meatball sandwiches. Slow-cooking the meatballs to perfection, loading them into hoagie buns, and topping them with provolone and pepperoncini, this recipe promises a burst of flavor in every bite. The slow-cooking process allows the flavors to meld and intensify, creating a sandwich that is both hearty and satisfying.

Our Favorite Hoagie Sandwich Recipes

13. Shredded Buffalo Chicken Sandwiches

Terri McKenzie from Wilmington, Ohio, transforms the beloved Buffalo chicken wings into a healthier yet equally tantalizing version. By reducing the fat content, this recipe ensures that you can savor the amazing taste guilt-free. The shredded buffalo chicken, with its perfect balance of heat and tanginess, creates a sandwich that is not only a crowd-pleaser but also a healthier alternative to the classic indulgence.

14. Polynesian Pulled Chicken

Becky Walch from Manteca, California, introduces a Polynesian twist with her Pulled Chicken infused with coconut and pineapple. Capturing the delightful aroma reminiscent of pork cooking, this recipe adds a touch of the exotic to your sandwich repertoire, bringing the flavors of the Pacific islands to your table. The tropical notes of coconut and pineapple create a pulled chicken that is both unique and incredibly flavorful, transporting your taste buds to a culinary paradise.

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