Let’s face it, whether you’re whipping up a quick weeknight dinner, craving some seasonal favorites, or in need of comforting eats, Subway’s versatile recipes have got you covered. Dive into our roundup of 22 Delicious Subway Recipes for Every Occasion and discover mouthwatering ideas that’ll spice up your meal rotation. Trust us, your taste buds are in for a treat!
Italian B.M.T. Sandwich
Just when you thought sandwiches couldn’t get any more Italian, here comes the B.M.T. – a towering tribute to bold flavors and hearty appetites. Packed with the trifecta of deli meats, this sandwich is like a vacation to Italy, minus the airfare and the jet lag.
Ingredients
- a couple of slices of your favorite crusty Italian bread
- a handful of sliced pepperoni (the spicier, the better)
- a few slices of salami (go for the Genoa for authenticity)
- a couple of slices of ham (the thicker, the happier)
- a splash of olive oil
- a drizzle of balsamic glaze
- a handful of shredded lettuce
- a couple of slices of provolone cheese
- a few slices of tomato
- a dollop of mayonnaise
- a sprinkle of Italian seasoning
Instructions
- Preheat your oven to 350°F to toast the bread to perfection.
- While the oven heats, lay out your Italian bread slices and give them a light brush with olive oil for that golden crunch.
- Pop the bread in the oven for about 5 minutes, or until it’s just starting to turn a lovely shade of golden brown.
- Layer the pepperoni, salami, and ham on one slice of the toasted bread – this is where the magic happens.
- Add the provolone cheese on top of the meats, then return the sandwich to the oven for another 3 minutes, just until the cheese starts to melt.
- Spread a thin layer of mayonnaise on the other slice of bread, then pile on the lettuce and tomato slices.
- Drizzle the balsamic glaze over the veggies for a sweet and tangy kick.
- Sprinkle a pinch of Italian seasoning over the top for that herby aroma we all love.
- Press the two halves together, slice diagonally (because it tastes better that way), and serve immediately.
The Italian B.M.T. Sandwich is a symphony of textures – from the crispy bread to the melty cheese and the fresh crunch of lettuce. Serve it with a side of pickles or a handful of chips for that deli-style experience right at home.
Turkey Breast & Black Forest Ham Sub
Picture this: a sandwich so majestic, it could probably run for office. We’re talking about the Turkey Breast & Black Forest Ham Sub, a hero in the world of lunchtime legends. Packed with flavors that play together like old friends, this sub is your ticket to sandwich stardom.
Ingredients
- 1 loaf of sub bread, because every hero needs a sturdy base
- A couple of slices of turkey breast, the lean, mean, protein machine
- A few slices of Black Forest ham, for that smoky, mysterious vibe
- A splash of mayo, to keep things smooth and scandalous
- A handful of lettuce leaves, for that crisp, fresh crunch
- A couple of tomato slices, because red is the color of passion
- A sprinkle of salt and pepper, to whisper sweet nothings to your taste buds
Instructions
- Slice the sub bread lengthwise, but don’t go all the way through – we’re making a pocket, not a canoe.
- Spread a generous layer of mayo on both sides of the bread. This isn’t the time to be shy.
- Layer the turkey breast and Black Forest ham inside the bread like you’re tucking them into bed.
- Add the lettuce and tomato slices on top of the meats. Think of it as building a flavor skyscraper.
- Sprinkle a little salt and pepper over the veggies. It’s the final touch before the flavor party starts.
- Close the sub gently, then press down slightly to make sure everything is cozy inside.
- Slice the sub into manageable pieces, or don’t – we’re not here to judge your life choices.
How does it taste? Imagine a symphony where every note is a flavor, and you’re the conductor. Serve this bad boy with a side of chips or a pickle spear for that extra crunch and tang. Either way, you’re in for a treat that’s as fun to eat as it is to say ‘Turkey Breast & Black Forest Ham Sub’ three times fast.
Subway Club Sandwich
Kickstart your sandwich game with this Subway Club Sandwich homage that’s so good, it’ll have you questioning why you ever waited in line. Packed with layers of flavor and a crunch that speaks volumes, it’s the lunch hero you didn’t know you needed.
Ingredients
- a couple of slices of your favorite bread (because life’s too short for sad bread)
- a splash of mayo (the glue that holds our sandwich dreams together)
- a handful of sliced turkey (the lean, mean, protein machine)
- a handful of sliced ham (for that sweet, sweet porky goodness)
- a handful of sliced roast beef (because why choose when you can have it all?)
- a couple of slices of cheddar cheese (melty, gooey perfection)
- a handful of lettuce (for that crisp, fresh crunch)
- a couple of tomato slices (juicy, juicy, juicy)
- a few rings of red onion (for a bit of bite)
- a sprinkle of salt and pepper (the dynamic duo of seasoning)
Instructions
- Toast your bread slices to a golden perfection at 350°F for about 5 minutes, because nobody likes a soggy sandwich.
- Slather a generous splash of mayo on one side of each bread slice. This isn’t the time to be shy.
- Layer the turkey, ham, and roast beef on one slice of bread. Pile it high, but not so high that you can’t take a bite.
- Add the cheddar cheese on top of the meats. The residual heat will start to melt it slightly, and that’s pure magic.
- Top with lettuce, tomato slices, and red onion rings. Season with a sprinkle of salt and pepper to wake up those flavors.
- Cap it off with the second slice of bread, mayo side down, and press gently. You’re not making a panini, so no need to go Hulk on it.
- Slice diagonally because triangles taste better. It’s science.
Now, take a bite and let the symphony of textures and flavors do the talking. The crunch, the melt, the freshness—it’s a sandwich that wears many hats. Serve it with a side of pickles or chips for that extra oomph, or don’t, because this bad boy stands tall on its own.
Steak & Cheese Sub
Now, let’s talk about a sandwich that’s basically a hug in bread form—the Steak & Cheese Sub. It’s the kind of meal that makes you forget about your day because, well, melted cheese and juicy steak have that kind of magic.
Ingredients
- 1 lb of ribeye steak, sliced thin because nobody got time for tough meat
- A couple of hoagie rolls, because size matters here
- A splash of olive oil, just enough to make the pan say ‘hello’
- 2 cups of shredded provolone cheese, because melting is its superpower
- 1 large onion, sliced thin—crying is optional but likely
- A pinch of salt and pepper, to whisper sweet nothings to the steak
Instructions
- Heat a large skillet over medium-high heat and add that splash of olive oil. Wait until it shimmers like it’s trying to tell you something.
- Toss in the onions and cook until they’re golden and sweet, about 5 minutes. Stir occasionally unless you’re into charred surprises.
- Add the steak slices to the pan, seasoning with salt and pepper. Cook for about 2-3 minutes per side—just until they lose their pink but keep their dignity.
- Lower the heat to medium and sprinkle the cheese over the steak. Cover the pan for a minute to let the cheese get gooey. Patience is key here.
- Split the hoagie rolls and pile high with the cheesy steak and onions. Press down slightly because this is a sandwich, not a salad.
Kick back and enjoy this masterpiece where every bite is a perfect mix of tender steak, sweet onions, and cheese that pulls like it’s in a romance novel. Serve it with a side of napkins and maybe a cold one to cut through the richness.
Chicken & Bacon Ranch Melt
Buckle up, buttercups, because we’re about to dive into a dish that’s like a cozy blanket for your taste buds – if that blanket was made of melty cheese, crispy bacon, and tender chicken, all hugged by a soft bun. It’s the kind of meal that makes you forget about your diet and remember why life is worth living.
Ingredients
- 2 boneless, skinless chicken breasts (because nobody has time for bones when hunger strikes)
- 4 slices of bacon (the crispier, the better – we’re not animals)
- 1 cup shredded cheddar cheese (go ahead, add a little extra, we won’t tell)
- 1/4 cup ranch dressing (a splash more if you’re feeling wild)
- 2 soft hoagie rolls (the kind that begs to be stuffed with goodness)
- 1 tbsp olive oil (just enough to make things sizzle)
- 1/2 tsp garlic powder (for that ‘what’s that amazing smell?’ effect)
- Salt and pepper (because seasoning is not optional)
Instructions
- Preheat your oven to 375°F – let’s get it toasty in there.
- Heat olive oil in a pan over medium-high heat. Season chicken breasts with salt, pepper, and garlic powder, then cook for 6-7 minutes per side until golden and no longer pink inside. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of searing it.
- While the chicken cooks, lay bacon slices on a baking sheet and pop them in the oven for about 10 minutes, or until they’re as crispy as your attitude on a Monday morning.
- Slice the hoagie rolls open but not all the way through – think of it as giving them a little pocket for all the goodness.
- Shred or slice the cooked chicken, then layer it into the rolls. Drizzle with ranch dressing, sprinkle with cheese, and top with bacon. Tip: For extra melty cheese, broil the sandwiches for 1-2 minutes after assembling.
- Serve immediately, because patience is overrated when it comes to melted cheese. Tip: Pair with extra ranch for dipping, because why not?
Heavenly doesn’t even begin to describe the first bite of this melt. The crunch of the bacon, the creaminess of the ranch, and the gooey cheese create a symphony in your mouth. Serve it with a side of pickles or chips for that extra crunch, or just enjoy it as is – no judgment here.
Veggie Delite Sandwich
Alright, let’s dive into the world of sandwiches where veggies reign supreme and your taste buds throw a party. This ‘Veggie Delite Sandwich’ is not just a meal; it’s a vibrant adventure between two slices of bread, packed with colors, crunch, and a whole lot of yum.
Ingredients
- 2 slices of your favorite whole grain bread (because we’re fancy like that)
- A generous smear of avocado (about 2 tbsp, because more is always better)
- A handful of baby spinach leaves (let’s say a cup, but who’s counting?)
- A couple of slices of cucumber (for that refreshing crunch)
- A few thin slices of red onion (just enough to make it interesting)
- A splash of balsamic glaze (about 1 tbsp, for that sweet tang)
- A sprinkle of salt and pepper (to make everything pop)
Instructions
- Start by toasting your whole grain bread until it’s just golden and crisp. This is your sandwich’s foundation, so make it strong.
- While the bread is toasting, mash the avocado in a small bowl. Pro tip: A squeeze of lemon juice can keep it green and add a zesty kick.
- Once your bread is ready, spread the mashed avocado evenly on one slice. This is your glue, holding all the veggie goodness together.
- Layer the baby spinach leaves on top of the avocado. Press them down gently so they don’t escape when you take a bite.
- Add the cucumber slices and red onion on top of the spinach. Arrange them like you’re decorating a cake—this sandwich is your masterpiece.
- Drizzle the balsamic glaze over the veggies. It’s like the final brushstroke on a painting.
- Season with a sprinkle of salt and pepper. This is where the magic happens, turning good into great.
- Top with the second slice of bread, press down lightly, and slice in half if you’re into sharing (or not, we won’t judge).
Zesty, fresh, and bursting with textures, this sandwich is a crunchy, creamy dream. Serve it with a side of sweet potato fries or a crisp apple for a lunch that’s anything but ordinary.
Sweet Onion Chicken Teriyaki Sub
Yum, who knew a sub could taste this good? Our Sweet Onion Chicken Teriyaki Sub is here to prove that sandwiches can be both easy to make and ridiculously delicious. Perfect for those days when you’re craving something sweet, savory, and just a little bit messy.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- A good glug of teriyaki sauce (about 1/2 cup)
- A couple of sweet onions, thinly sliced
- A splash of olive oil (about 1 tbsp)
- 4 sub rolls, because one is never enough
- A handful of shredded mozzarella (about 1 cup)
- A sprinkle of sesame seeds for that fancy touch
Instructions
- Preheat your oven to 375°F because we’re about to get toasty.
- Heat a splash of olive oil in a pan over medium heat. Add those thinly sliced sweet onions and cook until they’re golden and caramelized, about 10 minutes. Tip: Stir occasionally to prevent them from getting too crispy.
- While the onions are doing their thing, season the chicken breasts with a pinch of salt and pepper. Cook them in the same pan after the onions are done, about 6 minutes per side, or until no longer pink in the middle. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
- Slice the cooked chicken into strips and toss them with a good glug of teriyaki sauce. Make sure every piece is coated for maximum flavor.
- Split the sub rolls open and layer on the teriyaki chicken, caramelized onions, and a handful of shredded mozzarella. Sprinkle sesame seeds on top because we eat with our eyes first.
- Pop the subs into the oven for about 5 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on them to avoid a cheese catastrophe.
Wow, the combination of sweet teriyaki, caramelized onions, and melty cheese on a crispy sub roll is a game-changer. Serve these bad boys with extra napkins and watch them disappear faster than you can say ‘teriyaki.’
Spicy Italian Sub
Mmm, let’s talk about the Spicy Italian Sub – the hero of lunchboxes and the nemesis of bland meals everywhere. This bad boy packs a punch with its fiery flavors and hearty fillings, making it the perfect pick-me-up for any day of the week.
Ingredients
- 1 loaf of Italian bread (because, obviously)
- A couple of slices of spicy salami (the more, the merrier)
- A few slices of pepperoni (for that extra kick)
- A handful of provolone cheese (melty goodness)
- A splash of olive oil (for that fancy chef touch)
- A drizzle of red wine vinegar (trust us on this)
- A sprinkle of oregano (because we’re fancy)
- A pinch of red pepper flakes (for those who dare)
- A handful of shredded lettuce (for the illusion of health)
- A couple of slices of tomato (color is key)
- A few rings of red onion (for the brave)
Instructions
- Preheat your oven to 350°F – let’s get toasty.
- Slice that Italian bread loaf lengthwise, but don’t go all the way through; we’re making a pocket, not a bread massacre.
- Drizzle the inside with olive oil and red wine vinegar – this is where the magic starts.
- Layer the salami, pepperoni, and provolone cheese inside the bread. Pile it high; we’re not here to judge.
- Sprinkle oregano and red pepper flakes over the top because we like it spicy.
- Pop it in the oven for about 10 minutes, or until the cheese is melty and the bread is golden. Watch it like a hawk – nobody likes a burnt sub.
- Once out of the oven, tuck in the lettuce, tomato, and red onion. This is where it gets crunchy.
- Slice into portions, or don’t – we’re not your boss.
And there you have it – a Spicy Italian Sub that’s crunchy, melty, and packed with flavors that’ll make your taste buds dance. Serve it with a side of chips or a cold beer, and you’ve got yourself a meal that’s anything but ordinary.
Tuna Sub
Today is ‘2025-08-19 01:02:19.527234’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Tuna Sub’ using the structure below.
Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.
Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.
Ingredients
- a couple of cans of tuna (the kind that’s packed in water, because we’re not monsters)
- a splash of mayonnaise (just enough to make it creamy, not a mayo soup)
- a handful of chopped celery (for that satisfying crunch)
- a sprinkle of salt and pepper (because flavor is king)
- a dash of lemon juice (to brighten things up)
- a sub roll (the bigger, the better)
- a couple of lettuce leaves (for that fresh, green vibe)
- a slice or two of tomato (because every sub needs a bit of red)
Instructions
- Drain the tuna like it’s your ex’s energy from your life—thoroughly.
- In a bowl, mix the tuna with mayonnaise, chopped celery, salt, pepper, and lemon juice until it’s as harmonious as a boy band.
- Slice the sub roll open like you’re a surgeon performing a delicate operation.
- Layer the lettuce and tomato slices on the bottom half of the roll like you’re building a tiny, edible bed.
- Pile the tuna mixture on top with the enthusiasm of a kid loading up their plate at a buffet.
- Close the sub with the top half of the roll, press down gently—this isn’t a panini, no need to crush it.
- Slice the sub in half if you’re feeling fancy, or just dive in whole if you’re living life on the edge.
Mmm, the tuna sub is a symphony of textures—creamy, crunchy, and fresh—all hugged by the soft embrace of the sub roll. Serve it with a side of chips for that classic deli experience, or be rebellious and pair it with a pickle spear.
Black Forest Ham Sub
Just when you thought sandwiches couldn’t get any more legendary, along comes the Black Forest Ham Sub to prove you wrong. Packed with flavors that dance on your taste buds, this isn’t just a sandwich—it’s a masterpiece between bread.
Ingredients
- a couple of slices of Black Forest ham
- a splash of olive oil
- a handful of arugula
- a couple of slices of Swiss cheese
- a dollop of Dijon mustard
- a sprinkle of salt and pepper
- a fresh sub roll, because stale bread is a sad story
Instructions
- Preheat your oven to 350°F because we’re about to get toasty.
- Slice the sub roll open but not all the way through—think of it as a bread hug.
- Drizzle a splash of olive oil inside the roll for that golden, crispy magic.
- Layer the Black Forest ham slices inside the roll like you’re building a flavor skyscraper.
- Add the Swiss cheese slices on top of the ham because cheese makes everything better.
- Pop the sub into the oven for about 5 minutes, or until the cheese is melty and glorious.
- Carefully remove the sub from the oven—no burns, please.
- Add a handful of arugula for that peppery punch and a dollop of Dijon mustard for a tangy twist.
- Sprinkle a bit of salt and pepper to taste, but let’s be honest, you’re the boss here.
Voilà! You’ve just crafted a sub that’s crispy, melty, and packed with flavors that’ll make your taste buds sing. Serve it with a side of pickles or chips for that extra crunch, or just enjoy it as the star of your meal.
Oven Roasted Chicken Sub
Alright, let’s dive into the delicious world of the Oven Roasted Chicken Sub, where every bite is a crispy, juicy, flavor-packed adventure. This isn’t just any sandwich—it’s a masterpiece that’ll have you questioning why you ever settled for less.
Ingredients
- 2 boneless, skinless chicken breasts (because we’re keeping it lean but mean)
- A couple of tbsp of olive oil (for that golden, crispy magic)
- A splash of balsamic vinegar (to add a little tangy drama)
- 1 tsp of garlic powder (because garlic makes everything better)
- 1 tsp of smoked paprika (for that smoky whisper of flavor)
- A pinch of salt and pepper (the dynamic duo of seasoning)
- 4 sub rolls (the sturdy vessel for our chicken masterpiece)
- A handful of arugula (for a peppery punch)
- A few slices of provolone cheese (because melted cheese is life)
- A dollop of mayo (to smooth things over)
Instructions
- Preheat your oven to 375°F (190°C) because we’re about to get toasty.
- Drizzle the chicken breasts with olive oil and balsamic vinegar, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Rub those spices in like you’re giving the chicken a mini massage.
- Place the chicken on a baking sheet and roast for 25-30 minutes, or until the internal temperature hits 165°F (74°C). No guessing games here—use a meat thermometer!
- While the chicken is showing off in the oven, slice your sub rolls open but not all the way through—think of it as creating a cozy pocket.
- Once the chicken is done, let it rest for 5 minutes. This isn’t laziness; it’s letting the juices redistribute for maximum flavor.
- Slice the chicken into thin strips, then pile them onto the rolls. Top with arugula and a slice of provolone cheese.
- Pop the subs under the broiler for 1-2 minutes, just until the cheese is bubbly and slightly golden. Watch it like a hawk—broilers are sneaky!
- Finish with a dollop of mayo, then press the top of the roll down gently. This isn’t just a sandwich; it’s a hug in food form.
Voilà! You’ve just created a sub that’s crispy on the outside, tender on the inside, and packed with flavors that dance together in perfect harmony. Serve it up with a side of sweet potato fries or a crisp salad, and watch it disappear before your eyes.
Rotisserie-Style Chicken Sub
Picture this: a sandwich so juicy, so flavorful, it’s like the rotisserie chicken did a cannonball right into your mouth. That’s the Rotisserie-Style Chicken Sub for you – a hero in the world of quick, delicious eats.
Ingredients
- 1 rotisserie chicken, shredded (because who has time to roast?)
- 4 sub rolls, split (the bigger, the better)
- A couple of tbsp of mayo (for that creamy dreaminess)
- A splash of hot sauce (to wake up your taste buds)
- 1 cup of shredded lettuce (for that crunch factor)
- 1 tomato, sliced (because we’re fancy like that)
- A handful of pickles, sliced (for that tangy twist)
- 1/2 cup of shredded cheese (melty goodness optional but highly recommended)
Instructions
- Preheat your oven to 350°F because we’re about to get toasty.
- Shred that rotisserie chicken like it’s your job – no big chunks allowed.
- Slather the inside of each sub roll with mayo. Be generous; this is no time for shyness.
- Layer the shredded chicken evenly on each roll. Pile it high, but not so high it becomes a sandwich skyscraper.
- Drizzle hot sauce over the chicken to your desired level of spice. Remember, you can always add more, but you can’t take it back!
- Top with lettuce, tomato slices, and pickles. This is where your sub starts to look like a masterpiece.
- Sprinkle shredded cheese on top if you’re going for that melty magic.
- Pop the subs into the oven for about 5 minutes, or until the cheese is bubbly and the rolls are slightly crispy.
- Remove from the oven, let them cool for a minute (if you can resist), and dig in.
Oh, the glory of that first bite – the crunch, the spice, the melty cheese. Serve these bad boys with a side of chips or go wild and dunk them in some extra hot sauce. Either way, you’re winning at lunch.
Subway Melt Sandwich
Get ready to dive into the deliciously messy world of the Subway Melt Sandwich, where every bite is a cheesy, meaty hug for your taste buds. It’s the kind of sandwich that makes you forget about your diet plans with a single, glorious bite.
Ingredients
- a couple of slices of your favorite bread (because life’s too short for boring bread)
- a splash of mayo (the secret glue that holds everything together)
- a handful of shredded cheddar cheese (for that gooey goodness)
- a few slices of turkey breast (the lean, mean, protein machine)
- a few slices of ham (because why not double the fun?)
- a couple of slices of bacon (for that crispy, smoky crunch)
- a sprinkle of salt and pepper (to make everything pop)
- a dash of butter (for that golden, toasty perfection)
Instructions
- Preheat your skillet or griddle to medium heat (around 350°F) because nobody likes a cold sandwich.
- Butter one side of each bread slice lightly—this is your ticket to golden, crispy bread.
- Spread a thin layer of mayo on the unbuttered side of each slice; this not only adds flavor but also keeps the bread from getting soggy.
- Layer the turkey, ham, and bacon on the mayo side of one bread slice, then sprinkle the cheese on top. The cheese acts as the glue, so don’t skimp!
- Top with the second bread slice, mayo side down, and press gently to seal the deal.
- Place the sandwich in the skillet and cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. If you press down lightly with a spatula, you’ll get an even melt.
- Let the sandwich rest for a minute before cutting—this gives the cheese a chance to set, so it doesn’t ooze out everywhere (unless you’re into that).
Absolutely irresistible, this sandwich is a symphony of textures and flavors, with the crispy bacon playing lead violin. Serve it with a side of pickles or chips for that extra crunch, or go wild and dunk it in some tomato soup for the ultimate comfort food experience.
Pizza Sub
Dive into the deliciously messy world of the Pizza Sub, where your favorite Italian classic meets the convenience of a sandwich. Perfect for those nights when you can’t decide between pizza night or sub night, this dish is a game-changer that’ll have you questioning why you ever had to choose.
Ingredients
- A couple of sub rolls, because size matters
- A splash of olive oil, for that golden crunch
- 1 cup of marinara sauce, the glue that holds it all together
- 2 cups of shredded mozzarella, because cheese is life
- A handful of pepperoni slices, for that classic pizza vibe
- A sprinkle of Italian seasoning, to fake being fancy
Instructions
- Preheat your oven to 375°F, because patience is a virtue, especially when cheese is involved.
- Slice the sub rolls open like you’re performing surgery, but leave one side attached for that signature sub look.
- Drizzle the inside with olive oil, because we’re not monsters—we want it crispy, not dry.
- Spread the marinara sauce evenly inside each roll, pretending you’re an artist and this is your masterpiece.
- Layer on the mozzarella and pepperoni like you’re building a tiny, delicious skyscraper.
- Sprinkle the Italian seasoning on top, because we’re all about that extra flavor.
- Bake for 10-12 minutes, or until the cheese is bubbly and the edges are golden. Watch it like a hawk—no one likes a burnt sub.
- Let it cool for a minute, unless you enjoy molten cheese burns. Your call.
Feast your eyes on the gooey, cheesy masterpiece you’ve created. The Pizza Sub is a crispy, saucy, cheesy dream with a pepperoni kick that’s perfect for dipping into extra marinara or enjoying as is. Serve it up with a side of garlic knots for the ultimate carb-loaded feast.
Meatball Marinara Sub
Oh boy, if you’re looking for a sandwich that hugs you back, you’ve hit the jackpot with this Meatball Marinara Sub. It’s like a cozy Italian grandma in edible form, packed with saucy, cheesy goodness that’ll make your taste buds sing opera.
Ingredients
- A pound of ground beef (because we’re not messing around)
- A couple of cloves of garlic, minced (for that kick)
- A splash of olive oil (to keep things slick)
- A cup of breadcrumbs (for the perfect squish)
- An egg (the glue that holds our meaty dreams together)
- A teaspoon of salt (to make everything pop)
- A half teaspoon of black pepper (for a little sass)
- A jar of your favorite marinara sauce (no shame in the jar game)
- A couple of sub rolls (the vessel for our masterpiece)
- A handful of shredded mozzarella (because cheese is life)
Instructions
- Preheat your oven to 375°F because we’re about to get baking.
- In a big bowl, mix the ground beef, minced garlic, breadcrumbs, egg, salt, and pepper like you’re kneading love into dough.
- Roll the mixture into meatballs about the size of a golf ball – consistency is key here, folks.
- Heat a splash of olive oil in a pan over medium heat and brown those meatballs on all sides. Don’t crowd the pan; give them space to get crispy.
- Once browned, transfer the meatballs to a baking dish, pour the marinara sauce over them, and sprinkle with mozzarella like you’re decorating a Christmas tree.
- Bake for 20 minutes or until the cheese is bubbly and slightly golden. Tip: If you like your cheese extra crispy, broil for the last 2 minutes.
- While the meatballs are baking, lightly toast the sub rolls in the oven for about 5 minutes. Tip: A little butter on the inside makes them golden and delicious.
- Stuff the rolls with the saucy, cheesy meatballs. Tip: Spoon some extra sauce on top for maximum messiness and flavor.
Get ready to dive into a sub that’s a perfect harmony of juicy meatballs, tangy marinara, and gooey cheese, all hugged by a toasty roll. Serve it with a side of napkins and a bold red wine to really lean into the Italian fantasy.
Buffalo Chicken Sub
Picture this: a saucy, spicy, downright irresistible Buffalo Chicken Sub that’s about to become the MVP of your meal prep. It’s the kind of dish that makes you want to do a little happy dance while you’re eating it—no judgment here.
Ingredients
- 2 cups of shredded cooked chicken (because we’re not savages, use a rotisserie chicken for maximum laziness and flavor)
- 1/2 cup of your favorite hot sauce (Frank’s RedHot or bust, folks)
- 1/4 cup of melted butter (because butter makes everything better)
- A splash of white vinegar (just a tiny bit to tango with the hot sauce)
- A couple of sub rolls (get the good ones that are soft inside but crispy outside)
- 1/2 cup of blue cheese dressing (or ranch, if you’re that person)
- 1 cup of shredded lettuce (for that crunch factor)
- A handful of celery sticks (optional, but highly recommended for that authentic Buffalo vibe)
Instructions
- Preheat your oven to 350°F because we’re about to get toasty.
- In a bowl, mix the shredded chicken, hot sauce, melted butter, and that splash of white vinegar until the chicken is fully dressed to impress.
- Split your sub rolls open and give them a quick toast in the oven for about 5 minutes—just until they’re golden and slightly crispy. Tip: Keep an eye on them; nobody likes a burnt bun.
- Pile the saucy chicken mixture onto the toasted rolls like you’re building a flavor skyscraper.
- Drizzle with blue cheese dressing like you’re Jackson Pollock creating a masterpiece.
- Top with shredded lettuce and celery sticks for that fresh crunch. Tip: If you’re feeling extra, add a few extra dashes of hot sauce for a fiery finish.
- Serve immediately unless you enjoy soggy bread, in which case, carry on. Tip: Pair with extra celery sticks and a cold beer to really bring the Buffalo experience home.
Kick back and savor the perfect harmony of spicy, tangy, and creamy in every bite. This sub is so good, it might just inspire a standing ovation—or at least a very satisfied silence at the dinner table.
Cold Cut Combo Sub
So, you’re staring into the abyss of your fridge, and lo and behold, the cold cuts are calling your name. Let’s turn those lonely slices into a Cold Cut Combo Sub that’s anything but basic. It’s the hero your lunchbox deserves.
Ingredients
- 1 sub roll, because every hero needs a cape
- A couple of slices of ham, turkey, and salami – the more, the merrier
- A slice or two of provolone cheese, for that creamy dreaminess
- A handful of lettuce, shredded like confetti
- A few slices of tomato, because we’re fancy like that
- A splash of olive oil and vinegar, for a little zing
- A sprinkle of salt and pepper, to make everything pop
- A dollop of mayo or mustard, depending on your allegiance
Instructions
- Slice the sub roll open lengthwise, but don’t go all the way through – we’re making a pocket, not a canoe.
- Layer the ham, turkey, and salami inside the roll like you’re building a flavor skyscraper.
- Top with provolone cheese, because cheese is the glue that holds our sandwich society together.
- Add the shredded lettuce and tomato slices for a crunch that’ll make you swoon.
- Drizzle with olive oil and vinegar, then sprinkle with salt and pepper. This is where the magic happens.
- Spread mayo or mustard on the top half of the roll, then gently press it down to unite all the flavors in holy matrimony.
- Slice the sub into manageable portions, unless you’re going for the ‘eat it like a burrito’ approach, which we fully support.
Unbelievably simple, yet this sub packs a punch with every bite. The textures play nice – crunchy, creamy, and everything in between. Serve it with a side of chips for that classic deli experience, or be a rebel and pair it with a crisp pickle spear. Either way, you’re winning at lunch.
Seafood Sensation Sub
Alright, seafood lovers, buckle up because we’re about to dive into a sandwich that’s more loaded than a tourist’s suitcase—welcome to the Seafood Sensation Sub! This bad boy is packed with all the ocean’s finest, nestled in a toasty bun, and ready to rock your taste buds like a beach party at high tide.
Ingredients
- A couple of fresh sub rolls, because stale bread is a sad sandwich’s downfall
- A splash of olive oil, for that slick, golden toastiness
- 1 cup of cooked shrimp, because every bite should feel like a mini vacation
- 1 cup of lump crab meat, for that sweet, sweet luxury
- A handful of shredded lettuce, for that essential crunch
- A generous dollop of mayo, because we’re not here to skimp on flavor
- A squeeze of lemon juice, to brighten things up like a sunny day
- A sprinkle of Old Bay seasoning, because seafood without it is like a beach without sand
Instructions
- Preheat your oven to 350°F—this is where the magic starts.
- Slice your sub rolls open and give them a light brush with olive oil. Toast them in the oven for about 5 minutes, or until they’re golden and just crispy enough to hold all the goodness inside.
- While the bread’s getting toasty, mix your shrimp, crab meat, mayo, lemon juice, and Old Bay in a bowl. Tip: Don’t overmix—you want to keep those crab lumps luxurious, not mushy.
- Once your rolls are perfectly toasted, layer the bottom half with shredded lettuce, then pile on your seafood mix like you’re building a sandcastle.
- Close the sub with the top half of the roll, press down gently (we’re making a sandwich, not a panini), and slice in half if you’re feeling fancy.
- Serve immediately, because this sub is best enjoyed when the bread’s still warm and the seafood’s fresh. Tip: Pair it with a cold beer or a crisp white wine to really bring out the flavors.
The Seafood Sensation Sub is a textural dream—crunchy, creamy, and bursting with the fresh, briny flavors of the sea. Try serving it with a side of sweet potato fries for a contrast that’s as satisfying as finding an extra shrimp in your mix.
Roast Beef Sub
Picture this: a sandwich so majestic, it could probably run for office. That’s the Roast Beef Sub for you—a towering masterpiece of flavors that’s here to save your lunch from the mundane.
Ingredients
- A couple of sub rolls, because one is never enough
- About a pound of roast beef, sliced thinner than your patience on a Monday
- A splash of olive oil, for that slick move
- A handful of provolone cheese slices, because cheese is the glue that holds us together
- A dollop of mayonnaise, for the creamy dreams
- A squirt of mustard, to cut through the richness
- A sprinkle of salt and pepper, to tastefully judge your life choices
- A few leaves of lettuce, for the crunch we all crave
- A couple of tomato slices, because we’re fancy like that
- A dash of red wine vinegar, for a little tangy surprise
Instructions
- Preheat your oven to 350°F because we’re not savages—we toast our buns.
- Slice the sub rolls open but not all the way through, like a book you can’t put down.
- Drizzle a bit of olive oil inside each roll and toast them in the oven for about 5 minutes, or until they’re as golden as your aspirations.
- While the rolls are toasting, lay out the roast beef slices and season them lightly with salt and pepper. Remember, the beef is the star, so let it shine.
- Once the rolls are perfectly toasted, spread a thin layer of mayonnaise on one side and mustard on the other. This is the foundation of your flavor kingdom.
- Layer the roast beef slices on the bottom half of the roll, followed by the provolone cheese. Pop it back in the oven for about 2 minutes, just until the cheese starts to melt like your worries.
- Add the lettuce and tomato slices on top of the cheese, then drizzle with red wine vinegar for that extra zing.
- Close the sub with the top half of the roll, press down gently, and slice it in half if you’re into sharing (no judgment if you’re not).
Outrageously delicious, this Roast Beef Sub is a symphony of textures—from the crisp lettuce to the tender beef and the melty cheese. Serve it with a side of pickles for that extra crunch, or enjoy it as is, because perfection doesn’t need accessories.
Subway’s Big Philly Cheesesteak
Who knew that bringing the heart of Philadelphia into your kitchen could be as easy as whipping up Subway’s Big Philly Cheesesteak? This sandwich is a game-changer, packed with flavors that’ll make your taste buds dance the cha-cha.
Ingredients
- A couple of hoagie rolls, because everything’s better on bread
- A splash of olive oil, just enough to make things interesting
- 1 pound of thinly sliced ribeye steak, for that melt-in-your-mouth goodness
- A handful of green bell peppers, sliced thin like your patience on a Monday morning
- A handful of onions, because what’s a cheesesteak without them?
- A couple of slices of provolone cheese, ready to get all melty and delicious
- A pinch of salt and pepper, to make everything pop
Instructions
- Preheat your skillet over medium-high heat and add that splash of olive oil. Let it get nice and hot, like a summer day in Philly.
- Toss in the sliced onions and green bell peppers. Cook them until they’re soft and slightly caramelized, about 5 minutes. Tip: Don’t rush this step; the sweetness comes with patience.
- Push the veggies to one side of the skillet and add the ribeye slices. Season with salt and pepper. Cook for about 2 minutes per side, just until no longer pink. Tip: Overcooking the steak is a sin in Philly, so keep an eye on it.
- Lay the provolone slices over the steak and let them melt into gooey perfection, about 1 minute. Tip: Covering the skillet for a few seconds can speed up the melting without overcooking the steak.
- Pile the cheesy steak and veggies onto the hoagie rolls. Serve immediately, because this sandwich waits for no one.
Unbelievable how this sandwich brings the essence of Philadelphia right to your plate, with the perfect balance of juicy steak, sweet veggies, and melty cheese. Try serving it with a side of pickles or chips for that extra crunch, or go all out with a cold beer to wash it down.
Chicken Pizziola Sub
Alright, let’s dive into the mouthwatering world of the Chicken Pizziola Sub—a sandwich so good, it’ll make your taste buds throw a party. Imagine tender chicken, tangy marinara, and melty cheese all cozying up in a toasty sub roll. It’s basically a pizza party in sandwich form, and you’re invited!
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- A couple of tablespoons of olive oil
- A splash of balsamic vinegar
- 1 cup of marinara sauce (store-bought or homemade, no judgment here)
- A handful of shredded mozzarella cheese (because more cheese is always better)
- 4 sub rolls, split open but still attached on one side
- A sprinkle of dried oregano (for that authentic pizza vibe)
- A pinch of red pepper flakes (if you like a little kick)
Instructions
- Preheat your oven to 375°F (190°C) because we’re about to get toasty.
- Heat a couple of tablespoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they’re golden brown and cooked through. Tip: Don’t overcrowd the pan—give those chicken breasts some breathing room for the perfect sear.
- Once the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes. Then, slice it into thin strips. Tip: Letting the chicken rest ensures it stays juicy—patience is a virtue, especially when it comes to meat.
- In the same skillet, add a splash of balsamic vinegar and let it simmer for about 30 seconds to deglaze the pan. Then, stir in the marinara sauce and let it warm through.
- Place the split sub rolls on a baking sheet. Divide the sliced chicken among the rolls, then top with the warm marinara sauce and a generous handful of mozzarella cheese. Sprinkle with dried oregano and red pepper flakes if you’re feeling spicy.
- Pop the subs into the preheated oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on them—no one likes a burnt cheese situation.
Kick back and enjoy the gooey, cheesy, saucy goodness of your Chicken Pizziola Sub. The crispy edges of the bread contrast perfectly with the tender chicken and melty cheese, making every bite a flavor explosion. Serve it with a side of garlic knots or a crisp salad for the ultimate Italian-inspired feast.
Egg & Cheese Breakfast Sub
Perfectly puffy eggs meet gooey, glorious cheese in this breakfast sub that’s sure to kickstart your morning with a bang. It’s the kind of sandwich that makes you forget you hit snooze three times.
Ingredients
- A couple of large eggs
- A splash of milk
- A pinch of salt and pepper
- A tablespoon of butter
- A handful of shredded cheddar cheese
- One sub roll, sliced open
Instructions
- Crack the eggs into a bowl, add a splash of milk, and whisk until just combined. Tip: Don’t overbeat; you want them fluffy, not tough.
- Heat a non-stick skillet over medium heat and melt the butter, swirling to coat the pan. Tip: Butter should foam but not brown.
- Pour in the egg mixture, letting it set slightly before gently pushing the edges towards the center with a spatula. Cook for about 2 minutes.
- Sprinkle the shredded cheddar cheese over the eggs, then cover the skillet for 30 seconds to melt the cheese. Tip: Covering traps steam, melting cheese perfectly.
- Slide the cheesy eggs onto the sub roll, season with a pinch of salt and pepper, and close the sandwich.
Bite into this sub to experience the creamy, dreamy texture of eggs paired with the sharp tang of cheddar, all hugged by a soft roll. Try serving it with a side of crispy hash browns for the ultimate breakfast feast.
Conclusion
Delightful and diverse, these 22 Subway recipes offer something for every taste and occasion. Whether you’re meal prepping or hosting a gathering, there’s a recipe here to inspire your next culinary adventure. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!