Be it a simple grilled cheese or an elaborate panini; I can’t explain to you the joy I get from these sensational hot sandwich recipes.
Though I am an avid bread-lover, I’m also a firm believer that it tastes even better after a good second cooking!
That could be a simple toasting or just letting the heat of the fillings warm it through.
And then there are the fillings.
Is there anything more indulgent than a gooey hot sandwich full of cheese?
Or how about some juicy chicken, salty bacon, and sweet caramelized onions?
Have you ever put fruit in your grilled cheese? Get ready to!
On this list of 25 heavenly hot sandwich recipes, there are some comforting classics along with a few sneaky surprises to help up your lunchtime game.
So, head over to Amazon asap and get yourself a panini press – you’ll need it!
Even with all those fancy artisan breads and expensive cheeses, more often than not, I would much rather have a simple grilled cheese sandwich.
I love it with white bread, cheddar cheese, and plenty of butter.
Of course, a good sourdough is always a welcome change!
But there’s just something so pure about a regular old grilled cheese like your mom used to make.
Just don’t use that awful sliced cheese that never goes off! Please, get the good stuff!
For something special, this apple, cheddar, and turkey panini is such a simple yet delicious combo.
The freshness of the apple with a nice mature cheddar is surprisingly pleasant.
The turkey provides much-needed salt.
I like to slice my apples quite thin, or you could also dice them and mix with a touch of mayo and grated cheese, and spread it over the bread, instead.
If you’re looking for a quick, warm, tasty little appetizer for your next gathering, this one’s for you.
Using Hawaiian rolls will be a lifesaver here, as all you need to do is cut the whole pack in half (they come attached like one big loaf).
Make up your large sandwich and bake until the cheese is melted. Then, just cut down the lines, or let your guests pull them apart.
I’m not always the biggest fan of tuna melts, and I have to be in the right mood for them.
But when they’re served in a tasty English muffin with lots of cheese and tomato slices on top, I’ll happily say yes to a bite!
I like to add extra green onions to mine, and I always broil them at the end to ensure the tomatoes turn nice and soft.
Deli meat isn’t always the cheapest option for a week’s worth of lunches. So, I like to get whole chickens and roast them off.
When cooked, I pull them apart, and we use them for everything from pasta to wraps and sandwiches.
Believe it or not, I’m more partial to the chicken breast, and I like to slice it nice and thin.
But the dark meat will make this much more flavorful without having to add too much salt.
This is also the perfect option if you have leftover rotisserie chicken!
Though similar to the recipe above, this panini is full of rich, salty ham flavors and a lovely, nutty Swiss cheese.
There’s also a tasty mayo and mustard spread that adds a creamy touch of spice.
Although, straight mustard would work super well against the ham and cheese.
Looking for a great way to bring breakfast on the go? How about a grilled panini full of scrambled eggs, crispy bacon, and lots of cheese?
When working a soft filling – like scrambled eggs – it’s better to start with slices of soft bread, too.
That way, you won’t squash everything out as it toasts.
I’m a big fan of anything whole wheat and seeded, but some thick brioche would be perfectly buttery.
Did anyone not grow up on these? They’re juicy, messy, and super easy to whip up!
Ground beef will ensure these are beautiful and rich, but you could so easily use something more lean since the sauce is so intense.
The best thing about this is that you can throw in a whole slew of veggies, and nobody will know!
Just be sure to dice them up or blitz them down in the tomato sauce before mixing in the meat.
One night in Louisville, Kentucky, this open-faced sandwich was made as a cross between a Welsh Rarebit and a Croque Monsieur of sorts.
You’ll make a heavenly mornay sauce and pour it over two slices of thick toast with tomatoes and turkey.
Over this goes extra cheese, and the whole thing gets broiled until it’s creamy, salty, gooey, and to die for.
You’ve probably tried baked brie in the past (if not, head to the kitchen right now)!
Since you’ll usually eat that with a nice chunk of crusty bread, it makes sense that a brie grilled cheese would be just as tasty, right?
Plus, it gets elevated by some juicy sliced strawberries and fragrant basil leaves.
If you stick with the ingredients listed here, you’ll end up with one incredible hot sandwich!
But there are no rules when it comes to food.
Not a fan of salami? Why not try out chorizo? Can’t stand banana peppers? Go for some roasted red peppers instead.
Either way, be sure to use plenty of meat and lots of fresh salad, like thick tomatoes and peppery red onion.
Chicken and bacon are a match made in heaven. I don’t think there’s a better combo, especially in a hot sandwich.
As for the onion, that’s pretty flexible if you ask me.
If you like it crunchy, go for red onion slices. But if you prefer something milder, try out sliced green onions.
If you really want to impress, you’ll have to try these caramelized onions!
For the vegetarians in the group, there’s no better combo than spinach and feta.
I love that this uses mozzarella cheese for that amazing grilled cheese “pull” while still being mild enough to not overpower the salty feta.
This would be another great option for those caramelized onions, too.
Whenever I go to Miami, my first stop is at a local shop for a Cubano.
This Cuban hot sandwich is a lively combination of roasted pork, ham, Swiss cheese, mustard, and lots of pickles.
Unlike other sandwiches made with overly salty deli meat, this is made using homemade, seasoned pork tenderloin.
Though the name suggests otherwise, this is actually an American creation.
Made as a spin on the classic French Croque Monsieur, this egg-dipped grilled cheese takes this familiar hot sandwich to another level.
Once you’ve made your sandwich, you’ll just need to dip it in some beaten eggs.
The whole thing gets fried in butter and served crunchy and warm.
If spinach and feta seem too mild for you, this red pepper and goat cheese is next-level amazing.
It’s not in the title, but this sandwich also includes a generous spread of olive tapenade for added tang and a lovely layer of acidity.
Want some extra protein? This goes great with grilled chicken.
I don’t know what I love most about this: the melt in your mouth beef or the sensational au jus that’s just bursting with flavor.
The best part is that you can cook the beef low and slow in a Crockpot and make the jus at the same time.
It’s especially flavorful thanks to the beer in the mix, and you can so easily up the ante with something like an ale or stout.
Have a slow cooker? Then you must be making pulled pork on a weekly basis, right?
I know I am!
Using soda provides incredible warmth and sweetness to your meat, and the bubbles act like a tenderizer to boot!
I love the flavors you get in using Dr. Pepper – creamy and fruity – but Coca-Cola pulled pork is perfect, too.
I still remember my first ever Philly cheesesteak. It was at some hole in the wall in Philadelphia, and it pretty much blew my mind.
This sandwich has some key components: ribeye steak, provolone, caramelized onions, and a tender hoagie drenched in garlic butter.
Each plays a key role here, and there’s no Philly cheesesteak without them all.
I’ve never met anyone that doesn’t like melted cheese. But for those that prefer their mozzarella firm, try this Caprese panini.
You’ll need to slice the cheese quite thick, and though it will soften slightly, it won’t turn gooey.
I prefer the tomatoes to be blistered and juicy, so I like to pre-roast them.
If you slice them thin enough, they will soften as the whole thing grills.
One thing’s for sure: this creamy French hot sandwich is incredibly decadent.
Remember that hot brown from above? This is part of the inspiration for that!
It, too, needs a dreamy mornay sauce, salty ham, and heavenly Gruyère cheese, which is very rich, slightly salty, and wonderfully nutty.
Since the sauce goes over the top, you’ll need a knife and fork for this one!
Making fried chicken at home isn’t hard, but it takes a little bit of preparation.
For example, you’ll need to marinate the chicken (preferably boneless thighs) in seasoned buttermilk for as long as possible, and 24 hours is the sweet spot.
Then, you’ll dredge the chicken in a blend of flour, cornstarch, and spices. Really press it down, so you’ll get good coverage.
When you fry it, be sure not to crowd the pan.
This will drop the overall temperature of the oil, and it won’t turn as crispy as you want.
Sure, eggs and bacon are egg-cellent , but what about sausage and egg?
I love the added flavor you get from sausage meat, and it’s much more filling than a few pieces of bacon.
You can buy sausage patties in the freezer aisle, make your own with fresh meat, or even just use fresh sausages.
First strawberry and brie, not chocolate and brie? I know, it sounds a little crazy, but you’ll just have to try it!
Brie is so creamy, and it can be quite strong, but it’s not overly savory.
Pair that with some good quality chocolate, and it’s the perfect sweet-savory meal.
Need a little crunch? Try sprinkling in some chopped nuts! Or better yet, spread a little Nutella over your bread!
I remember my mother eating slices of cheddar with apples as a kid, and it was always a surprise.
She even ate it with fruit cake during the holidays!
Since you don’t have any meat in here for a flavor boost, you really need to ensure that you get a strong cheese with lots of kick.
That means choosing something smoky or powerful, like Muenster or Monterey Jack.
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