Type what you have

Ingredients

• ✓ sandwich roll
• ground beef
• soy sauce
• fish sauce
• black pepper
• five-spice powder
• mayonnaise
• hoisin sauce
• sriracha
• carrot
• daikon radish
• rice vinegar
• cucumber
• jalapeno pepper
• cilantro

Instructions

1. 1 Gather all your ingredients.
2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
8. 8 Preheat a charcoal grill to high heat.
9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ sandwich roll
• pepperoni
• mozzarella cheese
• garlic
• herbes de provence
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut 5 deep vertical slices into the rolls, making sure to leave the roll connected.
3. 3 Fold pepperoni in half and stuff each pepperoni into the vertical slices. Slice each piece of mozzarella cheese in half, and stuff into the vertical slices. Drizzle rolls with olive oil and sprinkle with Italian herbs and garlic.
4. 4 Bake in the preheated oven until mozzarella has melted, about 12 minutes.

By thedailygourmet

Ingredients

• ✓ sandwich roll
• egg
• milk
• green chile pepper
• cheddar cheese
• pepper jack cheese
• paprika
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Make a V-shaped cut in each roll, leaving the ends intact. Lift out V-shaped wedge. Hollow out rolls gently to make shallow bread bowls, being careful not to cut through the bottom or sides. Place bread bowls on the prepared baking sheet.
3. 3 Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture slowly into the prepared rolls, spreading evenly with a spoon.
4. 4 Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 3 minutes before serving.

By Jill Lightner

Ingredients

• ✓ sandwich roll
• pineapple
• honey mustard
• chicken breast
• red bell pepper

Instructions

1. 1 Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.

By Jenny

Ingredients

• ✓ sandwich roll
• steak
• yellow onion
• teriyaki marinade and sauce
• cheese spread

Instructions

1. 1 Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

By Kikkoman

Ingredients

• ✓ sandwich roll
• beef tri tip steak
• beef stock
• red wine vinegar
• worcestershire sauce
• olive oil
• onion
• green pepper
• mushroom
• american cheese

Instructions

1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Ingredients

• ✓ sandwich roll
• dijon mustard mayonnaise blend
• turkey
• swiss cheese
• deli ham
• mayonnaise
• roast beef
• tomato
• muenster cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place roll on the prepared baking sheet, cut-sides-up. Spread Dijonnaise on 1 roll half; top with turkey, Swiss cheese, and ham.
3. 3 Spread 1 tablespoon mayonnaise on other roll half; top with roast beef, tomato, and Muenster cheese.
4. 4 Broil sandwich, open-faced, until cheeses melt and begin to bubble and ham begins to crisp around the edges. Put both halves together to serve.

By LAURIE ABKEMEIER

Ingredients

• ✓ sandwich roll
• vegetable oil
• sweet sausage
• green bell pepper
• yellow bell pepper
• red bell pepper
• yellow onion
• garlic
• salt
• black pepper
• tomato and basil sauce

Instructions

1. 1 Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
2. 2 Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
3. 3 Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
4. 4 Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
5. 5 Serve in bowls or on rolls as sandwiches.

By Classico

Ingredients

• ✓ sandwich roll
• butter
• dijon mustard
• worcestershire sauce
• poppy seed
• onion
• ham
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion in a bowl.
3. 3 Separate the tops from the bottoms of the rolls; arrange the bottom pieces in a layer in the prepared baking dish. Layer about 1/2 of the ham onto the rolls; add a layer of Swiss cheese and top with remaining ham slices.
4. 4 Place the tops of the rolls onto the sandwiches. Pour mustard mixture evenly over the rolls
5. 5 Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

By LisaT

Ingredients

• ✓ sandwich roll
• beef chuck roast
• barbecue dry rub
• bbq sauce
• cheese whiz
• cheese
• onion
• pickled pepper
• green onion

Instructions

1. 1 Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
2. 2 Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
4. 4 Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
5. 5 Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
6. 6 Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ sandwich roll
• eggplant
• olive oil
• mayonnaise
• garlic
• tomato
• feta cheese
• basil

Instructions

1. 1 Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. 2 Split the French rolls lengthwise, and toast. Stir mayonnaise and garlic together in a cup or small bowl; spread on the toasted bread. Fill rolls with eggplant slices, tomato, feta cheese and basil leaves.

By Jamie

Ingredients

• ✓ sandwich roll
• butter
• creole seasoning
• cod
• paprika
• vegetable oil
• romaine lettuce
• tomato
• remoulade sauce

Instructions

1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
4. 4 Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

Ingredients

• ✓ sandwich roll
• hot sausage
• red bell pepper
• onion
• olive oil
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
2. 2 Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
3. 3 Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
4. 4 Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

By carina

Ingredients

• ✓ sandwich roll
• top round beef
• kalbi-style steak marinade
• oil
• onion
• jalapeno pepper
• kimchi
• american cheese
• mayonnaise

Instructions

1. 1 Mix beef and marinade together in a bowl; set aside to marinate.
2. 2 Heat 1 tablespoon oil in a skillet over medium-high heat; saute onions until lightly golden but still firm, 5 to 10 minutes.
3. 3 Heat 1 tablespoon oil in a separate skillet over medium-high heat; saute jalapeno peppers until very lightly golden, about 5 minutes. Mix jalapeno peppers into onions. Add kimchi and cook until heated through, 2 to 3 minutes. Remove skillet from heat.
4. 4 Heat a separate skillet over medium-high heat and cook steak, stirring constantly, until browned and cooked through, about 5 minutes.
5. 5 Return 3/4 cup kimchi mixture to skillet over medium heat; add 1/4 cup American cheese. Cover skillet and heat until cheese is melted, 2 to 3 minutes.
6. 6 Spread 1 tablespoon mayonnaise onto the bottom half of 1 roll and top with 1/4 of the beef. Layer kimchi-cheese mixture on top of beef and top with roll. Repeat with remaining ingredients to create 3 more sandwiches.

By Leslie Kelly

Ingredients

• ✓ sandwich roll
• beef round steak
• sour cream
• pinto bean
• avocado
• tomato
• jalapeno pepper
• romaine lettuce
• cilantro
• queso fresco
• lime

Instructions

1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

Ingredients

• ✓ sandwich roll
• artichoke heart
• garlic
• olive oil
• roasted red pepper
• arugula
• spring mix
• hard salami
• provolone cheese
• pepperoncini pepper
• black olive
• red onion

Instructions

1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Ingredients

• ✓ sandwich roll
• chicken breast
• ketchup
• maple syrup
• mustard
• worcestershire sauce
• lemon juice
• chili powder
• garlic powder
• cayenne pepper
• hot pepper sauce

Instructions

1. 1 Place chicken breasts into the bottom of a slow cooker.
2. 2 In a bowl, stir together ketchup, maple syrup, mustard, Worcestershire sauce, lemon juice, chili powder, garlic powder, cayenne pepper, and hot sauce until mixture is well blended. Pour over chicken.
3. 3 Cook on Low for 6 hours. Shred chicken with 2 forks, then cook for 30 more minutes. Serve shredded chicken and sauce spooned into sandwich rolls.

By SHELDAWG

Ingredients

• ✓ sandwich roll
• chicken breast
• salt
• black pepper
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• mayonnaise
• lemon
• hot pepper sauce
• romaine lettuce
• mustard

Instructions

1. 1 Place chicken between two sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
2. 2 Prepare a breading station: Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
3. 3 Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
6. 6 Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

By daniellev14

Ingredients

• ✓ sandwich roll
• daikon radish
• carrot
• rice vinegar
• mayonnaise
• hoisin sauce
• sriracha hot sauce
• pork roast
• pate
• cucumber
• jalapeno pepper
• cilantro leaf

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
3. 3 Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
4. 4 Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
5. 5 Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.

By John Mitzewich

Ingredients

• ✓ sandwich roll
• olive oil
• beef top sirloin steak
• salt
• black pepper
• cayenne pepper
• onion
• provolone cheese
• pickled pepper
• cream cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt, black pepper, and cayenne. Cook steaks in hot oil for 5 to 6 minutes. Flip and add onions around steaks. Continue cooking until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks and sautéed onions to a plate.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.
3. 3 Place rolls on the prepared baking tray. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
4. 4 Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add sautéed onions and accumulated meat juices. Toss in 1 ½ cups provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; mix until thoroughly combined. Taste and season with salt if needed. Spoon filling into rolls and top with remaining 1 cup provolone cheese.
5. 5 Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ sandwich roll
• heart of palm
• avocado oil
• seafood seasoning
• salt
• black pepper
• vegan mayonnaise
• celery
• shallot
• lemon
• caper
• dill weed
• sesame seed
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pat hearts of palm dry and place in a medium bowl. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Stir together vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, and sesame seeds in a large bowl until well combined; season with salt. Add roasted hearts of palm and toss to coat.
5. 5 Brush the tops of sandwich rolls with olive oil. Toast in a large skillet over medium-high heat until lightly browned, about 1 minute.
6. 6 Add hearts of palm mixture evenly to each toasted roll to serve.

By I814U2

Ingredients

• ✓ sandwich roll
• olive oil
• garlic
• red pepper flakes
• basil
• red wine vinegar
• sugar
• tomato
• salt
• pepper
• butter
• zucchini
• red pepper flakes
• salt
• pepper
• mozzarella cheese

Instructions

1. 1 To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
4. 4 Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
5. 5 Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

By your mom

Ingredients

• ✓ sandwich roll
• cayenne pepper
• canola oil
• romaine lettuce
• kosher salt
• paprika
• cornmeal
• all-purpose flour
• black pepper
• chipotle pepper
• kosher salt
• cayenne pepper
• hot sauce
• buttermilk
• shrimp
• salt
• cayenne pepper
• worcestershire sauce
• lemon juice
• garlic
• tarragon
• crabmeat
• mayonnaise

Instructions

1. 1 Combine mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and 1 pinch cayenne pepper in a bowl; season with salt and stir to combine. Refrigerate aioli until ready to use.
2. 2 Remove tails from shrimp; refrigerate until ready to use.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Whisk buttermilk, hot sauce, 2 teaspoons cayenne pepper, 2 teaspoons kosher salt, ground chipotle, and black pepper together in a bowl; set aside. Combine flour, cornmeal, paprika, and 2 teaspoons kosher salt in a shallow dish; set aside.
5. 5 Slice sandwich rolls partway; split open. Scoop out some bread from tops. Toast in the preheated oven until crisp, 7 to 10 minutes.
6. 6 Soak shrimp in buttermilk mixture for about 5 minutes.
7. 7 Meanwhile, heat oil in a deep skillet over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce. Toss shrimp in cornmeal mixture to coat; shake off excess.
8. 8 Lower shrimp carefully into the hot oil in batches until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate; immediately transfer shrimp to rolls. Sprinkle cayenne pepper on top. Repeat with remaining shrimp.

By John Mitzewich