12 Hot Sandwiches for Dinner That Are Cheesy, Melty and So Satisfying
Sometimes the best dinner is something you can hold in your hands. These hot sandwiches are melty, toasty and filling enough to be a real meal, and most are ready in 30 minutes or less. They are perfect for busy school nights, game days and lazy weekends. Pair them with soup, a salad or a pile of chips and you are done. Need more fun family meal ideas? Check out our taco night ideas. Grab a napkin and let us dig in..
Hot Sandwiches Start With a Classic French Dip
The French dip was born in Los Angeles, and two old restaurants there still argue about who made it first. Thin slices of tender roast beef are piled onto a toasted French roll with melted provolone, then dunked into a cup of rich, beefy au jus. Every bite is juicy and messy in the best way. Good deli roast beef makes it a 20 minute dinner. Do you A) dip, B) dunk all the way, or C) pour the jus right over?
You will need: 2 lb thinly sliced roast beef, 6 hoagie or French rolls, 6 slices provolone or Swiss, 2 tbsp butter, 1 onion thinly sliced, 3 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp garlic powder, 1/2 tsp dried thyme, black pepper
How to make it: Cook the onion in butter 10 minutes until soft and golden. Add the broth, Worcestershire, soy sauce, garlic powder, thyme and pepper and simmer 10 minutes. Warm the beef in the jus for 1 to 2 minutes. Split and toast the rolls, pile on the beef and onions and top with cheese. Broil until melted and serve with cups of hot jus for dipping.
Hot Sandwiches From Philly: The Cheesesteak
A real Philly cheesesteak is all about thinly shaved ribeye, sizzled on a hot griddle with onions and smothered in melted cheese. Locals argue about provolone versus Cheez Whiz, and both sides are very passionate. Pop the steak in the freezer for 30 minutes so it is easy to slice paper thin. Pile it into a soft, long roll and eat it hot. Which side are you on: A) provolone, B) Whiz, or C) American?
You will need: 1 1/2 lb ribeye steak, 2 tbsp oil, 1 large onion thinly sliced, 1 green bell pepper sliced (optional), salt, pepper, 8 slices provolone or American cheese, 4 soft hoagie rolls
How to make it: Freeze the steak 30 minutes, then slice it as thin as you can. Cook the onion and pepper in oil until soft and set aside. Cook the steak in a very hot skillet 2 to 3 minutes, chopping it with a spatula, and season. Mix in the onions, divide into 4 piles and lay cheese on top to melt. Scoop each pile into a roll.
Saucy Meatball Subs
Meatball subs are the ultimate game night dinner. Tender meatballs simmer in marinara until they are soaked with sauce, then get piled into toasted garlic butter rolls and covered with mozzarella. A few minutes under the broiler makes the cheese bubbly and golden. Grab extra napkins because these are gloriously messy. Frozen meatballs are a great shortcut on busy nights. Who in your house always asks for extra sauce?
You will need: 16 to 20 cooked meatballs (homemade or frozen), 1 jar (24 oz) marinara, 4 sub rolls, 3 tbsp butter melted with 1 clove garlic, 8 slices provolone or 1 1/2 cups shredded mozzarella, parmesan, fresh basil
How to make it: Simmer the meatballs in the marinara 15 to 20 minutes until heated through. Brush the split rolls with garlic butter and toast under the broiler 1 to 2 minutes. Fill each with 4 or 5 meatballs and extra sauce. Top with cheese and broil 2 minutes until bubbly. Finish with parmesan and basil.
Hot Sandwiches With a Crunch: The Cuban
The Cuban sandwich, or Cubano, is a Florida classic with roots in Tampa and Miami. Roast pork, ham, Swiss cheese, pickles and yellow mustard are layered in Cuban bread, then pressed in a hot pan until the bread is flat and shatteringly crisp. It is one of the best hot sandwiches for using up leftover pork. No press? Use a heavy skillet on top. Have you ever had a real Cubano in Florida?
You will need: 1 loaf Cuban or soft French bread, 2 tbsp butter softened, yellow mustard, 3/4 lb sliced roast pork, 1/2 lb sliced ham, 8 slices Swiss cheese, dill pickle slices
How to make it: Cut the bread into 4 pieces and split them. Spread mustard inside and layer the Swiss, ham, pork, pickles and more Swiss. Butter the outside. Cook in a skillet over medium heat with a heavy pan pressed on top 3 to 4 minutes per side until golden, crisp and the cheese is melted. Slice on the diagonal.
The Classic Reuben on Rye
The Reuben is a deli legend: salty corned beef, tangy sauerkraut, melted Swiss and creamy Russian or Thousand Island dressing, grilled on buttery rye bread. Squeeze the sauerkraut well so the bread stays crisp instead of soggy. It is a fantastic way to use leftover corned beef, but deli sliced works great too. Serve it with a pickle spear and chips or tater tots. Rye bread: love it or hate it?
You will need: 8 slices rye bread, 3 tbsp butter softened, 1 lb thinly sliced corned beef, 1 cup sauerkraut squeezed dry, 8 slices Swiss cheese, 1/2 cup Russian or Thousand Island dressing
How to make it: Butter one side of each bread slice. On the unbuttered side, spread dressing and layer Swiss, corned beef, sauerkraut and more Swiss. Top with bread, buttered side out. Cook in a skillet over medium low heat 4 to 5 minutes per side, pressing gently, until golden and melted all the way through.
Hot Sandwiches for Rainy Nights: Grilled Cheese and Tomato Soup
Grilled cheese and tomato soup might be the most comforting dinner combo of all time. Use a mix of sharp cheddar and a good melting cheese like Gruyere or mozzarella for the perfect stretch. The secret to a golden crust is cooking it low and slow, with a thin layer of mayo or butter on the outside. A quick creamy tomato soup makes it a full meal. What was your favorite cheese growing up?
You will need: 8 slices sourdough or white bread, 3 tbsp softened butter or mayo, 2 cups shredded sharp cheddar and Gruyere. Soup: 2 tbsp butter, 1 onion, 2 cloves garlic, 1 can (28 oz) crushed tomatoes, 2 cups chicken or vegetable broth, 1 tsp sugar, 1/2 cup cream, basil
How to make it: For the soup, cook the onion and garlic in butter 5 minutes, add the tomatoes, broth and sugar and simmer 15 minutes. Blend until smooth and stir in the cream. Spread butter or mayo on the outside of the bread, fill with cheese and cook over medium low heat 4 minutes per side until golden and melted. Slice and dunk.
Croque Monsieur, the Fancy French Ham and Cheese
Croque monsieur is the cafe sandwich of Paris: ham and Gruyere between slices of bread, topped with creamy bechamel sauce and more cheese, then baked until bubbling and golden. Add a fried egg on top and it becomes a croque madame. It feels elegant but uses simple ingredients. Pair it with a green salad for a bistro night at home. Are you team monsieur or team madame?
You will need: 8 slices thick white or brioche bread, 8 slices ham, 2 cups shredded Gruyere divided, Dijon mustard. Bechamel: 2 tbsp butter, 2 tbsp flour, 1 1/4 cups milk, pinch of nutmeg, salt, pepper. Optional: 4 fried eggs
How to make it: Make the bechamel: melt the butter, whisk in the flour, then the milk, and simmer until thick. Season with nutmeg, salt and pepper. Toast the bread lightly. Spread 4 slices with mustard, add ham and half the cheese, and top with the remaining bread. Spread bechamel over the tops and sprinkle with cheese. Bake at 400 F for 10 minutes, then broil 2 minutes until golden.
Hot Sandwiches From Vietnam: Pork Banh Mi
Banh mi is a brilliant blend of French baguettes and Vietnamese flavors. Caramelized lemongrass pork is tucked into a crusty roll with crunchy pickled carrots and daikon, cucumber, fresh cilantro, jalapeno and a smear of spicy mayo. Every bite is sweet, salty, tangy and fresh at the same time. Make the quick pickles first so they have time to soak. What would you add: A) more jalapenos, B) extra cilantro, or C) a fried egg?
You will need: 1 lb pork shoulder or tenderloin thinly sliced, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp minced lemongrass, 2 cloves garlic, 1 tbsp oil, 4 small baguettes, 1 carrot and 1/2 daikon in matchsticks, 1/2 cup rice vinegar, 2 tbsp sugar, cucumber, cilantro, jalapeno, mayo mixed with sriracha
How to make it: Toss the carrot and daikon with the vinegar, sugar and a pinch of salt and let sit 20 minutes. Marinate the pork in the fish sauce, brown sugar, lemongrass and garlic 20 minutes. Sear it in a very hot oiled skillet 2 to 3 minutes per side until caramelized and cooked through. Warm the baguettes, spread with spicy mayo and fill with pork, pickles, cucumber, cilantro and jalapeno.
Old School Tuna Melts
The tuna melt is a diner counter classic that deserves a comeback. Creamy tuna salad with celery, a little onion and a squeeze of lemon gets topped with sharp cheddar and grilled between buttery slices of bread until the cheese oozes. It is one of the cheapest hot sandwiches you can make, mostly from the pantry. Serve it with potato chips and a pickle for the full diner experience. Pickles in your tuna salad, yes or no?
You will need: 2 cans (5 oz) tuna drained, 1/3 cup mayonnaise, 1 celery stalk finely diced, 2 tbsp minced red onion, 1 tsp Dijon mustard, 1 tbsp lemon juice, salt, pepper, 8 slices sourdough or rye, 8 slices sharp cheddar, 3 tbsp butter
How to make it: Mix the tuna, mayo, celery, onion, mustard, lemon juice, salt and pepper. Butter the outside of each slice of bread. Layer cheese, tuna salad and more cheese between the slices. Cook in a skillet over medium low heat 4 minutes per side, covering the pan for a minute to help the cheese melt, until golden.
Crispy Fried Chicken Sandwiches
Fast food chains have fought whole sandwich wars over this one, but homemade wins every time. Chicken thighs soak in buttermilk and hot sauce, then get dredged in seasoned flour and fried until super crunchy. Pile them on toasted brioche buns with pickles and spicy mayo. Air fryer fans can spray the coated chicken with oil and cook it at 400 F for about 18 minutes. Spicy or classic?
You will need: 4 boneless chicken thighs, 1 cup buttermilk, 2 tbsp hot sauce, 1 1/2 cups flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp cayenne, 2 tsp salt, 1 tsp pepper, oil for frying, 4 brioche buns, pickles, mayo mixed with hot sauce
How to make it: Marinate the chicken in the buttermilk and hot sauce at least 1 hour. Mix the flour and spices. Dredge the chicken, pressing to coat well. Fry in 350 F oil 6 to 8 minutes, turning once, until golden and 175 F inside. Drain on a rack. Toast the buns and add spicy mayo, pickles and chicken.
Pesto Chicken Panini
A panini press is great, but a skillet and a heavy pan work just as well. Sliced chicken, fresh mozzarella, tomato and basil pesto are layered between slices of ciabatta and pressed until crisp and melty. It is a smart way to turn leftover rotisserie chicken into a cafe style dinner. Add a handful of arugula after cooking for a peppery bite. What would you swap in for the chicken?
You will need: 4 ciabatta rolls or 8 slices Italian bread, 1/3 cup basil pesto, 2 cups sliced cooked chicken, 8 oz fresh mozzarella sliced, 2 tomatoes sliced, 2 tbsp olive oil, arugula, salt, pepper
How to make it: Spread pesto inside the bread. Layer the chicken, mozzarella and tomato and season with salt and pepper. Brush the outside with olive oil. Cook in a panini press, or in a skillet with a heavy pan on top, over medium heat 3 to 4 minutes per side until crisp and melted. Add arugula and slice.
Hot Sandwiches for a Crowd: Cheeseburger Sliders
Cheeseburger sliders are made in one pan with a whole pack of soft dinner rolls, so they are perfect for feeding a crowd. Seasoned ground beef is pressed into one big patty in a baking pan, topped with cheese, then tucked into the rolls. A brush of garlic butter and sesame seeds on top makes them irresistible. They disappear fast at game nights and parties. How many could you eat?
You will need: 2 lb ground beef, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp pepper, 1 tbsp Worcestershire, 12 slices American or cheddar cheese, 1 pack (12) soft slider rolls, pickles, ketchup, mustard, 3 tbsp melted butter, sesame seeds
How to make it: Heat the oven to 400 F. Press the seasoned beef into a 9×13 pan and bake 15 to 18 minutes until cooked through. Drain the fat and top with cheese until melted. Slice the rolls in half as one slab, set the bottom in a pan, lay the patty on top with pickles and sauces, and add the tops. Brush with butter, sprinkle with sesame and bake 8 minutes.
