21 Sensational Super Bowl Sandwiches
Take your sandwich spread seriously.
Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster
Skip the party sub this Super Bowl Sunday and make your own platter of incredible, irresistible sandwiches. From classics like the Club Sandwich, Cubano, Philly Cheesesteak, and Chicken Parmesan Hero, to variations on the Sloppy Joe, Muffuletta, and Patty Melt, we have every style of sandwich to build on. Try saucy, sloppy meatball subs, spicy banh mi, and more fresh, meaty, stacked, layered, and messy Super Bowl sandwiches for game day.
Cubano Sandwiches
Matt Taylor-Gross / Food Styling by Barrett Washburne
A Cubano is a sandwich made with roast pork, ham, Swiss cheese, and pickles served on a soft roll spread with mustard and griddled until warm. In this version, Anya Von Bremzen marinates the roast pork in a tangy Cuban mojo, and adds a few slices of salami for an extra touch.
Club Sandwich
Matt Taylor-Gross / Food Styling by Debbie Wee
This triple-decker sandwich with turkey, bacon, lettuce, and tomato is a classic for a good reason. The club is greater than the sum of its parts, and how you layer those ingredients and the care you put into them is integral to the satisfaction it gives.
Philly Cheesesteak Sandwiches
This iconic Philadelphia sandwich is a meaty, cheesy delight. Our version packs very thin slices of griddled steak into a hoagie roll with browned onions and cheese sauce.
The Oriole "Ham Sandoval"
Nutty raclette cheese melted on toasted baguette gets piled high with rich country ham and silky mortadella studded with cinnamon and black pepper in this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago.
Italian Beef Sandwiches
Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster
Topped with bright homemade giardiniera and roasted sweet peppers, these Italian beef sandwiches have lots of beefy flavor and a deeply satisfying jus.
Vegetarian Muffulettas
In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts between a tangy olive relish.
Patty Melts with Charred Scallion-Chipotle Mayo
Classic versions of the patty melt often include caramelized onions, but those take time, so here we lean on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat.
Barbecue Shrimp Po’boy
Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman
Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich.
Philadelphia Roast Pork Sandwiches
Our take on Philadelphia Roast Pork Sandwiches combines roasted pork with melty provolone cheese and broccoli rabe for a seriously satisfying bite.
Ground Beef Bulgogi Sloppy Joes
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Ground beef gets the Korean barbecue flavor treatment with soy sauce, brown sugar, garlic, sesame oil, and a hint of gochujang so it becomes saucy, sweet, and salty in this amped-up version of the American classic with a spicy, mayo-dressed slaw.
Crab Salad Sandwich
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Piled high on a toasted sourdough roll, the sweet flavor of fresh crab shines in this simple sandwich from the Fisherman’s Wharf in San Francisco.
Dinkies Cheezesteak
Plant-based meat gets piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese for this gloriously sloppy sub.
Viet-Cajun Fried Catfish Po’boy
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle
This recipe from Top Chef fan favorite Nini Nguyen is a mashup of a classic New Orleans-Style Po’Boy and equally iconic Vietnamese Bánh Mi. Both cultures celebrate sandwiches like these, using crispy fried catfish on a crusty, light, airy roll that shatters when you take your first bite.
Bikini Hemingway
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Toasty bread, rich sausage, cheese, and honey combine for this irresistible Spanish snack.
Slow-Cooker Burnt Honey Barbecue Chicken
The real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly.
Meatball and Provolone Subs
In North Carolina, Neal's Deli serves tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Matt Neal includes the recipe for his own chunky tomato sauce for the sub.
Italian Grinders with Garlic Aïoli
Chef Todd Ginsberg channeled his favorite sandwich from a pizza shop for this sub. The balance of textures and flavors makes this grinder especially great, with its mix of meats and cheese, crunchy iceberg lettuce, and creamy garlic aïoli.
Marinated Apple and Cheddar Sandwiches
Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Layer wonderfully sweet and punchy apple slices with creamy, rich cheddar and peppery arugula on butter-slathered slices of bread for a sandwich where each bite is extra-flavorful and deeply satisfying.
Brat Reubens
Chef Viet Pham tucks bratwurst into hearty hoagie rolls along with juicy pastrami and sliced Swiss cheese, then spreads them with his homemade Russian dressing.
Mojo Pork Cubanos
Roy Choi's outstanding sandwich features slices of garlicky roast pork layered with grilled boiled ham ("American school lunch ham is great here" he says), as well as Swiss cheese and tangy pickles.
Chicken Parmesan Heroes
© Rick Poon
Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
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