50 Party Sub Recipes

 

Food Network Magazine's loaded sandwiches are perfect for game day. 

 

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Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Photo By: James Ransom ©2014 James Ransom

Winning Strategy

Serve supersized sandwiches for the big game. Use a large (22- to 25-inch) loaf of bread for these subs and hollow out the inside to make room for fillings.

Middle Eastern Veggie (No. 5)

Toss 2 pounds sliced sweet potatoes with olive oil, salt and pepper. Bake at 425 degrees F until tender, 25 minutes. Mix 1/2 cup each plain Greek yogurt and crumbled feta with 1 teaspoon dried oregano; spread on one side of a toasted split soft loaf. Mix 1/2 cup roasted red pepper tapenade with a pinch of red pepper flakes; spread on the other side. Sandwich with the sweet potatoes, romaine leaves, sliced red onions and olives.

California (No. 7)

Marinate 2 cups quartered Campari tomatoes and 1 sliced red onion in 1/4 cup green goddess dressing, 20 minutes. Spread more dressing on a split sourdough loaf. Sandwich with the tomatoes, thinly sliced cucumbers, radishes, bell peppers, carrots and avocado, sprouts and kale chips (lightly salt each layer of vegetables).

Spinach-Artichoke (No. 8)

Combine one 10-ounce box thawed frozen chopped spinach (squeezed dry), one 12-ounce jar marinated artichoke hearts (drained) and 1/2 cup each cream cheese, mayonnaise, grated Monterey Jack, Parmesan and Swiss cheese in a food processor. Add 1 teaspoon Worcestershire sauce, 4 chopped scallions and 1 garlic clove. Puree; season with salt and pepper. Spread on a split sesame baguette; top with more artichokes and sliced Swiss cheese. Bake open-faced at 400 degrees F until the cheese melts.

Meatball (No. 20)

Mix 1 pound ground beef, 1/2 cup each breadcrumbs and grated Parmesan, 1/4 cup chopped parsley, 1 chopped garlic clove, and salt and pepper. Form into 1 1/2-inch balls. Brown in olive oil in a nonstick skillet, turning, 10 minutes; pour off the fat. Add 3 cups marinara sauce; simmer 30 minutes. Arrange on a split Italian loaf; top with shredded mozzarella and Parmesan. Bake open-faced at 400 degrees F until the cheese melts.

Mexican Chorizo (No. 23)

Saute 2 cups sliced dried chorizo in a skillet until crisp. Make Mexican Chicken Sub (No. 22), replacing the mayonnaise with guacamole and the chicken with the chorizo. Omit the salsa and avocado.

Turkey BLAT (No. 28)

Spread mayonnaise mixed with chopped chipotle in adobo on a split Italian loaf. Sandwich with 1 pound sliced turkey and 6 cooked thick-cut bacon slices; add sliced avocados and tomatoes, and lettuce.

Italian Deli (No. 34)

Toss 1 1/2 cups each arugula and shredded romaine and 1/2 cup each chopped green olives, basil and cherry peppers. Drizzle a split Italian loaf with balsamic vinaigrette. Fill with 8 ounces each sliced mortadella, capicola, soppressata and provolone; add red onion and the salad.

Reuben (No. 39)

Spread Russian dressing on a split seeded baguette. Top with 1 1/2 pounds sliced corned beef, 1 1/2 cups drained sauerkraut and 8 ounces sliced caraway Havarti; bake open-faced at 400 degrees F until the cheese melts. Top with pickles.

Sloppy Joe (No. 41)

Saute 1 chopped onion in vegetable oil until softened. Add 1 1/2 pounds ground beef and 3 minced garlic cloves; brown the meat. Stir in 1 cup each water and ketchup and 2 teaspoons each mustard powder and chili powder; season with salt. Simmer 20 minutes. Pile on a toasted split soft loaf; top with sliced American cheese and fried potato sticks.

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