81 italian sandwich recipes

Multiple layers of Italian flavour. Salami, roasted peppers, eggplant and cheese sandwiched in between crusty Italian bread.

Made this Italian grilled cheese with 15-minute tomato soup (see the linked recipe below) for lunch, and what more can I say other than delicious. Grilled cheese and tomato soup are a classic pair, so it always a winner.

Grilled Italian sausage and pepper sandwiches, the Fenway Park street-food classic. Sausages are par-boiled then grilled crispy and piled into toasted sub rolls with sweet sauteed peppers and onions.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Creamy Italian sub sandwich with deli meats, melty American cheese, lettuce, tomato, and green pepper dressed in a tangy mayo-Italian blend. Ready in 5 minutes flat for an easy lunch.

Slow cooker Italian beef sandwiches: chuck roast braised tender, shredded, and simmered with tangy pepperoncini, sweet peppers, and garlic, then piled on Italian bread. Feeds a crowd.

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.

This is as good as any Italian sandwich I have eaten in Chicago! Even my grandkids loved it! PK

Chicago Italian beef sandwiches with thinly sliced roast beef simmered in herbed gravy and piled on Italian bread. Dipped wet, topped with peppers and giardiniera.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Slow cooker Italian beef sandwiches with shredded chuck roast simmered in herbed broth with basil, oregano, and onion soup mix. Pile the tender beef onto Italian rolls and serve Chicago-style with dipping juice.

Italian meatball subs stuffed with mozzarella centers, simmered in pizza sauce, piled into hollowed French rolls, and broiled melty. A gameday or weeknight crowd favorite.

Bring memories of the Windy City into your kitchen with this succulent beef dish.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.