Whether you're looking to put leftover ham to good use or just craving a ham sandwich, you'll find the best sandwich recipes in this collection that features everything from hot ham and cheese, ham and Swiss, subs, paninis and more.
Famous in Louisiana, muffulettas are cold cuts, cheese and olive salad layered into an Italian bread shell. I was happy when a friend and co-worker gave me this recipe so I could make them myself. More than a meal, it’s a dining experience!
This super sandwich makes a fun supper, and it's also a great way of feeding your bunch lunch. A co-worker at the post office who is one of the best cooks I know shared the recipe with me.
-Melissa Collier, Wichita Falls, Texas
"I like recipes like this flavorful sandwich that can be made ahead because they let me relax with family and friends after a busy day as a teacher," relates Patricia Lomp of Middleboro, Massachusetts. "Just unwrap, slice and enjoy."
Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular with the preschool set at our son's dinosaur-theme birthday party...but you can be sure adults will love them, too! — Robin Werner, Brush Prairie, Washington
I first made this alternative to a submarine sandwich for a party. It looks appetizing and tastes great! Now it's a mainstay on my menu plan for gatherings or when my family is tired of ordinary meat-and-cheese sandwiches.
In Crystal, North Dakota, Anna Whelan stacks this warm sub so high with yummy ingredients, you'll have to open wide to take a bite! Slices are hearty with ham, gooey with melted cheese and spicy with salami and pepperoni.
"My Italian husband grew up eating this flavorful sandwich his mother use to make after Saturday chores were finished," Christine Lupella relates from Fifty Lakes, Minnesota. Tip: "This sub can easily be made a few hours ahead and refrigerated, then served with chips, veggies and dip for a delicious meal," remarks Christine.
Guests won't need much coaching to run for the sandwiches when they're served on tasty football buns, like those I baked for a theme party. They were part of a sporty dinner I planned for residents at a nursing home, where I head the food staff. —Sister Judith LaBrozzi, Canton, Ohio