Baking elevates sandwiches into another dimension. Just layering bread with meats and cheeses is fine; but add some heat and the filling melds, the cheese melts, the bread gets crisp, and the whole meal is more satisfying. You can really put any meat and cheese, or cheese and veggies, between a bun, in a split pita, or between slices of bread, and bake it. But these recipes are something a little bit special. Substitute your own favorite filling ingredients in these recipes to make them your own. And get ready to make them again, because you will get requests for more!
A rich meat sauce is topped with a rich cheese sauce in a hollowed out crisp roll, then baked until everything blends together. This simple sandwich is so delicious it's surprising. You can use pork sausage or ground beef in the filling, and any type of cheese. I choose Havarti and part-skim mozzarella because I love the flavor combination.
These spicy and sweet sandwiches are surprising too. It's hard to believe such simple ingredients add up to make something so good. You can use sliced cooked pork if you have it, but I prefer using lunch meat just because it seems to blend better with the other filling ingredients.
The first time I made these sandwiches I didn't think they were going to work. When I turned them the first time, the bread looked pale and insipid. But when I pulled them out of the oven after they finished baking, they were magnificent. This is a great way to make grilled cheese sandwiches for a crowd, because you don't have to stand over the stove making them one at a time.
This super easy sandwich is a classic. You can easily substitute cooked sliced ham for the turkey; whenever I do that I like to use Cheddar or Colby cheese in place of the Havarti.
These sandwiches have the flavor of Thanksgiving, but they're good any time of the year. Ham would, once again, be a fabulous substitute. If you like your bread crisp, unwrap the sammies during the last five minutes of baking time.
This recipe is a fabulous way to use up leftover cooked salmon. If you don't have any and have a hankering for these sandwiches, use a 14-ounce can of drained salmon. Your favorite cheese is the perfect finishing touch.
This recipe takes chicken lunch meat and elevates it to a royal level. The sandwiches are sweet and savory, and the bread becomes crisp and perfectly toasted. Yum.
These open-faced sandwiches are a little bit different. A Buffalo sauce, made with blue cheese and hot sauce, envelops ham and bell peppers layered on English muffins. They're baked until the cheese topping browns and bubbles.
Crescent roll dough is wrapped around frozen precooked meatballs, sauce, and cheese then baked until crisp and bubbly. This sandwich will be a favorite with anyone who loves spaghetti and meatballs.
Chicken meatballs are fairly new on the scene, but they are so good. You can make your own, or if you can find some at the store, this recipe will be even easier. I sometimes like to hollow out the Hoagie buns so there's more room for the filling.