Type what you have

Ingredients

• ✓ hoagie bun
• mayonnaise
• mustard
• roast beef
• tomato
• red onion
• provolone cheese
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toast rolls in a toaster or in the broiler. Place rolls on a baking sheet, cut-sides up; spread each half with mayonnaise and mustard. Layer each half with roast beef, tomato, red onion, provolone, salt, and black pepper.
3. 3 Broil in the preheated broiler until cheese is bubbly and beginning to brown, watching closely to prevent burning, 2 to 4 minutes.

By Evan

Ingredients

• ✓ hoagie bun
• butter
• onion
• ground beef
• sriracha sauce
• salt
• black pepper
• american cheese
• lettuce
• tomato

Instructions

1. 1 Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are tender and starting to caramelize, about 5 minutes. Remove from heat and set aside.
2. 2 Combine ground beef and Sriracha sauce in a large bowl; mix well until Sriracha is evenly distributed. Form mixture into two thin patties and season with salt and pepper.
3. 3 Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook for 5 minutes or until a crust forms on the bottom. Flip patties over and cook for 3 minutes.
4. 4 Break patties up into large pieces using a wide spatula. Sprinkle cooked onion in between hamburger pieces. Layer cheese on top and cook for 2 minutes or until cheese is melted.
5. 5 Divide hamburger and cheese mixture evenly between toasted hoagie rolls. Top each with shredded lettuce and sliced tomato.

By Soup Loving Nicole

Ingredients

• ✓ hoagie bun
• turkey sausage
• tomato
• tomato
• tomato sauce
• parmesan cheese
• garlic powder
• italian seasoning
• sugar
• onion powder
• green bell pepper
• onion

Instructions

1. 1 Cut sausages apart into individual links if necessary. Cook links in a large skillet over medium heat until browned on all sides. Set sausages aside and reserve the pan drippings.
2. 2 Pour whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid. Stir in Parmesan, garlic powder, Italian seasoning, sugar, and onion powder. Bring to a boil, then add sausages, pan drippings, green peppers, and onions. Reduce the heat to low, cover, and simmer until vegetables are very tender and sauce has thickened, about 6 hours. Serve on Italian hoagie buns.

By wannabe chefette

Ingredients

• ✓ hoagie bun
• white wine vinegar
• olive oil
• lemon juice
• mint leaves
• garlic
• sugar
• oregano
• basil
• salt
• red pepper flakes
• black pepper
• chicken thigh
• skewer

Instructions

1. 1 Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
2. 2 Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
5. 5 Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
6. 6 Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

By John Mitzewich

Ingredients

• ✓ hoagie bun
• basil
• feta cheese
• cherry tomato
• pesto sauce
• mozzarella cheese
• basil
• mushroom
• balsamic vinegar
• zucchini
• onion
• yellow bell pepper
• black pepper
• salt
• red pepper flake
• garlic
• olive oil
• chicken breast

Instructions

1. 1 Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
2. 2 Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
3. 3 Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
4. 4 Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

By Allrecipes

Ingredients

• ✓ hoagie bun
• egg
• olive oil
• lime
• cilantro
• chili powder
• brown sugar
• water
• jalapeno pepper
• orange bell pepper
• yellow bell pepper
• green bell pepper
• cabbage
• coriander
• ground beef
• chorizo
• olive oil
• black pepper
• salt
• cumin
• lime juice
• garlic basil spread
• chipotle chili powder
• green onion
• cilantro
• sour cream
• mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Ingredients

• ✓ hoagie bun
• banana pepper
• cherry tomato
• lemon
• remoulade sandwich spread
• olive oil
• cayenne pepper
• black pepper
• onion
• garlic
• bread crumb
• cornmeal
• all-purpose flour
• cajun seasoning
• hot sauce
• catfish fillet
• lemon pepper
• onion
• garlic
• salt
• sugar
• mustard
• red wine vinegar
• lemon
• mayonnaise
• red onion
• pepperoncini pepper
• coleslaw mix

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
3. 3 Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
4. 4 Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
5. 5 Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

By Allrecipes Member

Ingredients

• ✓ hoagie bun
• kosher salt
• goat horn pepper
• hot green chile
• red bell pepper
• onion
• italian seasoning
• red pepper flake
• salt
• black pepper
• mushroom
• garlic basil spread
• marsala wine
• pesto sauce
• mozzarella cheese
• cherry tomato
• basil
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• red pepper flake
• lemon pepper
• pork shoulder
• lemon
• olive oil
• red wine vinegar
• worcestershire sauce
• white wine
• chicken stock
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 To make the spice mixture: Combine 1/4 cup salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a medium bowl. Set aside.
3. 3 Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.
5. 5 Increase oven temperature to 500 degrees F (260 degrees C).
6. 6 Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.
7. 7 Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.
8. 8 Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.

By Allrecipes

Ingredients

• ✓ hoagie bun
• mustard
• salami
• colby jack cheese
• tomato
• red leaf lettuce
• olive
• green olive
• pimiento
• salad dressing

Instructions

1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ hoagie bun
• pasta sauce
• olive oil
• garlic
• green bell pepper
• red bell pepper
• onion
• roast beef
• provolone cheese

Instructions

1. 1 Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
2. 2 In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
3. 3 To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
4. 4 Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

By RAG

Ingredients

• ✓ hoagie bun
• slow cooker liner
• dark beer
• onion
• maple syrup
• white vinegar
• caraway seed
• thyme
• worcestershire sauce
• bratwurst
• cheddar cheese
• lettuce

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
3. 3 Cover and cook for 4 hours on high or for 8 hours on low.
4. 4 Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.

By Reynolds KitchensR

Ingredients

• ✓ hoagie bun
• canola oil
• cabbage
• garlic basil spread
• sauerkraut
• sweet hot mustard
• pastrami
• swiss cheese
• brown mustard
• swiss cheese
• onion
• tomato

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
2. 2 Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.

By Allrecipes

Ingredients

• ✓ hoagie bun
• coleslaw mix
• brown sugar
• cayenne pepper
• nutmeg
• allspice
• cinnamon
• pork shoulder
• molasses
• barbecue sauce
• coffee
• molasses
• brown sugar
• mustard
• cayenne pepper
• onion
• jalapeno pepper
• pepperoncini pepper
• red onion
• mayonnaise
• lemon
• red wine vinegar
• garlic
• mustard
• sugar
• salt
• onion
• lemon pepper
• pork
• salt
• black pepper
• garlic
• onion

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
4. 4 Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
5. 5 Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
6. 6 Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
7. 7 Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

By Allrecipes

Ingredients

• ✓ hoagie bun
• lime
• chile-garlic sauce
• sesame seed
• cilantro
• swiss cheese
• cabbage
• black pepper
• salt
• jalapeno pepper
• red bell pepper
• onion
• olive oil
• chicken breast
• brown sugar
• chili oil
• sesame oil
• ginger
• garlic
• mint
• pineapple juice
• cilantro
• ponzu sauce

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes

Ingredients

• ✓ hoagie bun
• parmesan cheese
• basil
• mozzarella cheese
• garlic basil spread
• mascarpone cheese
• black pepper
• salt
• marsala wine
• serrano pepper
• red bell pepper
• onion
• olive oil
• marinara sauce
• olive oil
• red pepper flake
• italian seasoning
• garlic
• egg
• marinara sauce
• sweet sausage
• ground beef
• milk
• bread crumb
• bread crumb

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
3. 3 Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
4. 4 Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
5. 5 Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
6. 6 Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
7. 7 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

By Allrecipes

Ingredients

• ✓ hoagie bun
• cilantro
• cherry tomato
• avocado
• asiago cheese
• jalapeno pepper
• cilantro
• oregano
• paprika
• chipotle chile powder
• cumin
• red pepper flake
• garlic
• olive oil
• lime
• green bell pepper
• red bell pepper
• onion
• anaheim chile pepper
• beef tri-tip steak
• black pepper
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle chile powder
• green onion
• cilantro
• sour cream
• mayonnaise
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Ingredients

• ✓ hoagie bun
• kosher salt
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes