State Fair Subs Recipe
State Fair Subs Recipe photo by Taste of Home

State Fair Subs Recipe

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My college roommate and I first ate these meaty sandwiches at the Iowa State Fair. After a little experimenting, we re-created the recipe. We ate the subs often because they were fast to fix between classes and didn't break our next-to-nothing grocery budget. They're priced right at 91¢ per serving. —Christi Ross Mill Creek, Oklahoma
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 1 loaf (1 pound unsliced) French bread
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 pound bulk Italian sausage
  • 1-1/2 cups chopped onion
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (1 slice) equals 622 calories, 36 g fat (15 g saturated fat), 159 mg cholesterol, 1280 mg sodium, 45 g carbohydrate, 3 g fiber, 28 g protein.


  1. Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving a 1-in. shell. Cube removed bread. In a large bowl, beat the eggs, milk, pepper and salt. Add bread cubes and toss to coat; set aside.
  2. In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add to the bread mixture. Spoon filling into bread shells; sprinkle with cheese. wrap each in foil. Bake at 400° for 20-25 minutes or until cheese is melted. Cut into serving-size slices. Yield: 6 servings.
Originally published as State Fair Subs in Quick Cooking May/June 2001, p37

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Reviewed Jan. 19, 2015

"Made these several times - delicious! We like to add green pepper and peperoncini."

Reviewed Jun. 16, 2014

"Love this! It is our 'go to' when there is a group of hungry guys. Just add a spinach/strawberry salad with poppy seed dressing and you have a whole meal. Since we always make at least 2 of these, we cook down the 'mild' Italian sausage and the 'hot' Italian sausage and mix them. Most times we make the recipe 'as is' but sometimes saute' other things with the meat & onions (like fresh garlic, mushrooms, green peppers). It is also fun to use 'flavored' French breads that we find at our local deli's. When the sandwich is assembled we brush the bread with melted garlic butter. This recipe is written in our family recipe book. It also makes a great French toast egg bake if the bread is all broken up (and not usually the whole loaf), the meat/onions/cheese and some cinnamon is spread over top, and 6 to 8 eggs are mixed with milk and poured over it. Soak it overnight & bake the next morning. Serve it with syrup. Be sure to grease your baking dish first and be sure to bring the dish to room temperature before putting it in the oven so you don't break the glass. This recipe serves many purposes and is great just the way it is. We have been using it since it was first published in 2001. God's blessings to you all! ~Mamma Mickey"

Reviewed Feb. 23, 2014

"I made this a few years ago with minor changes. I used a combination of Italian sausage and breakfast sausage and I used mozzarella and Colby jack cheese. Family loved it"

Reviewed Mar. 22, 2013

"These were a big hit! Everybody loved them and they were very easy to make. I made a few minor changes: I used hoagie buns, Italian sausage and a cheddar/mozzarella blend."

Reviewed Jan. 30, 2012

"This is one my favortie recipes. I like to use the Jimmy Dean maple flavor sausage."

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