17 Types Of Sandwiches That Feel Like A Full Meal
When you’re seriously hungry, a flimsy sandwich just won’t cut it. Some sandwiches are more snack than meal, but others bring the kind of bold flavors and hearty ingredients that truly hit the spot.
I’ve rounded up 17 satisfying creations stacked with proteins, crisp veggies, and mouthwatering spreads. These overachieving handhelds prove that some of the best meals come tucked between two slices of bread.
1. Philly Cheesesteak
Thinly sliced ribeye steak sizzles on a hot griddle before meeting caramelized onions and melty provolone on a crusty roll. The meat juices soak into the bread, creating a heavenly combination that’s been fueling Philadelphians for generations.
Each bite delivers the perfect balance of savory beef, sweet onions, and gooey cheese. No wonder people line up around the block at the famous spots in South Philly just to get their hands on this iconic sandwich.
2. Meatball Sub
Hefty meatballs swimming in marinara sauce nestle into a crusty Italian roll, topped with melted mozzarella and maybe a sprinkle of parmesan. Each meatball offers a perfect blend of beef, pork, herbs, and breadcrumbs.
My grandma’s secret recipe calls for a splash of red wine in the sauce, which elevates the entire sandwich.
The bread soaks up just enough sauce to add flavor without falling apart – a delicate balance that separates the good subs from the great ones.
3. Reuben
Corned beef piled sky-high meets tangy sauerkraut, Swiss cheese, and Russian dressing, all grilled between slices of rye bread. The contrasting flavors dance together in perfect harmony – salty meat, sour kraut, nutty cheese, and creamy dressing.
The sandwich must be grilled until golden brown, allowing the cheese to melt completely. When cut diagonally, the beautiful layers reveal themselves like a delicious cross-section of sandwich perfection.
One bite and you’ll understand why the Reuben has stood the test of time.
4. Cuban Sandwich
Roasted pork, ham, Swiss cheese, pickles, and mustard pressed between Cuban bread create a symphony of textures and flavors. The sandwich gets pressed flat, allowing the exterior to develop a crunchy crust while the inside becomes melty perfection.
Last summer in Miami, I stumbled upon a tiny café where the owner had been making Cubanos the same way for 40 years.
He explained that the key is using real mojo-marinated pork and pressing the sandwich long enough for the flavors to meld without burning the bread.
5. Bánh Mì
Crusty French baguette cradles succulent pork, pâté, pickled vegetables, cilantro, jalapeños, and mayo in this Vietnamese masterpiece. The contrast between warm meat and cool, crunchy veggies creates an explosion of textures that keeps you coming back for more.
The pickled daikon and carrots provide a tangy crunch that cuts through the richness of the meat. Every bite offers something different – spicy, sweet, salty, sour – making this sandwich a complete flavor journey that feels like a full meal in itself.
6. Italian Beef
Thinly sliced roast beef soaked in its own savory juices gets piled onto a sturdy Italian roll. Topped with giardiniera (spicy pickled vegetables) or sweet peppers, this Chicago staple can be ordered “wet” with extra jus or even “dipped” – the entire sandwich dunked in beef jus.
I’ll never forget my first Italian beef experience at a hole-in-the-wall joint in Chicago. The sandwich was so juicy I had to do the “Italian stance” – leaning forward to avoid dripping on my clothes. The explosion of flavors was worth every napkin used!
7. Torta Cubana
Not to be confused with the Cuban sandwich, this Mexican behemoth contains multiple proteins – breaded steak (milanesa), ham, hot dogs, eggs, and cheese – plus avocado, beans, jalapeños, and mayo on a soft telera roll.
The combination might sound overwhelming, but somehow it works brilliantly. Each ingredient adds its own distinct flavor and texture. The bread soaks up the sauces without getting soggy, creating the perfect vehicle for this protein-packed feast.
One torta can easily replace breakfast and lunch in a single sitting.
8. Muffuletta
Born in New Orleans, this Italian-American creation features layers of mortadella, salami, ham, provolone, and the star of the show – olive salad. The round Sicilian sesame bread gets thoroughly soaked with olive oil from the salad, infusing every bite with Mediterranean flavors.
The traditional approach is to make this sandwich ahead of time, allowing the flavors to meld for hours or even overnight.
During my trip to NOLA, the shopkeeper at Central Grocery (the sandwich’s birthplace) told me the muffuletta is best enjoyed at room temperature rather than heated. Pure sandwich wisdom!
9. Pulled Pork Sandwich
Slow-smoked pork shoulder, shredded and tossed in tangy barbecue sauce, piled high on a sturdy bun. The meat should be tender enough to pull apart with minimal effort but still maintain some texture. A good pulled pork sandwich balances sweet, spicy, smoky, and tangy flavors.
Some folks add coleslaw directly on top for extra crunch and creaminess. The sauce-soaked meat combined with the soft bun creates a satisfying meal that represents the best of American barbecue traditions.
10. Beef on Weck
Buffalo, New York’s pride and joy, features rare roast beef on a kummelweck roll – a kaiser roll topped with coarse salt and caraway seeds. The top bun gets dipped in au jus before serving, and horseradish sauce provides a sinus-clearing kick.
The combination of the salty, seedy roll with the tender beef and spicy horseradish creates a perfectly balanced bite. While wings might be Buffalo’s claim to fame, locals know that beef on weck is the city’s true culinary masterpiece.
11. Breakfast Sandwich Deluxe
Forget basic egg and cheese – the deluxe version includes thick-cut bacon or sausage patties, multiple eggs, melted cheese, avocado, and maybe even hash browns, all on a toasted everything bagel. This morning marvel delivers protein, carbs, and healthy fats in one hand-held package.
I started making these monster breakfast sandwiches on Sundays, and they’ve become a family tradition. The kids call it the “weekend warrior” because it fuels our entire day of activities.
Pro tip: a thin layer of cream cheese creates a moisture barrier that prevents the bagel from getting soggy.
12. New Orleans Po’ Boy
Crispy fried shrimp, oysters, or catfish nestled in French bread with lettuce, tomato, pickles, and remoulade sauce create this Southern classic. The contrast between the crunchy seafood coating and the soft, airy bread is absolutely divine.
The bread makes all the difference – authentic New Orleans French bread has a crisp crust and light interior. A properly dressed po’ boy should require multiple napkins and leave a trail of delicious debris on your plate.
When done right, it’s a complete seafood feast between bread.
13. The Dagwood
Named after the comic strip character Dagwood Bumstead, this towering creation features multiple meats, cheeses, and condiments stacked impossibly high. Turkey, ham, roast beef, Swiss, cheddar, lettuce, tomato, onion, and various spreads create a sandwich that requires unhinging your jaw.
Building the perfect Dagwood is an art form. The ingredients must be arranged strategically to prevent toppling, and a long toothpick is essential for structural integrity.
When I make these for parties, I arrange the ingredients in colorful layers for maximum visual impact before securing the masterpiece.
14. Mediterranean Veggie Powerhouse
Grilled eggplant, roasted red peppers, marinated artichokes, feta cheese, hummus, and fresh spinach on ciabatta create a vegetarian option that’s anything but light. The combination of proteins from the cheese and hummus with the hearty vegetables makes this sandwich surprisingly filling.
The Mediterranean flavors transport you to the Greek Isles with every bite. A drizzle of balsamic glaze and olive oil elevates the entire experience. This sandwich proves that vegetarian options can be just as substantial and satisfying as their meat-filled counterparts.
15. Prime Rib French Dip
Tender slices of medium-rare prime rib on a crusty baguette, served with a side of hot au jus for dipping. The simplicity is what makes this sandwich extraordinary – just quality beef, maybe some caramelized onions, and good bread.
The ritual of dipping each bite into the warm, savory jus creates an interactive dining experience. My father-in-law makes these with leftover holiday prime rib, and they’re often better than the original meal.
The bread soaks up just enough jus to enhance the flavor without falling apart.
16. The Ultimate Grilled Cheese
Forget your childhood version – this grown-up grilled cheese combines three premium cheeses (sharp cheddar, gruyère, and fontina) with caramelized onions, bacon jam, and thinly sliced apples on sourdough bread, grilled in butter until golden and oozy.
The key is low, slow heat that allows the cheese to melt completely while the exterior develops that perfect crust. The sweet elements balance the savory cheeses, creating a complex flavor profile that satisfies every craving at once.
Paired with tomato soup, it’s the ultimate comfort meal.
17. Lobster Roll
Chunks of sweet lobster meat lightly dressed with mayo, lemon juice, and herbs, stuffed into a buttered and toasted split-top bun. The New England-style version features cold lobster salad, while the Connecticut-style serves the lobster warm with melted butter.
Despite its simple appearance, this sandwich represents the height of luxury. The lobster should be the star – minimal ingredients allow its natural sweetness to shine.
I splurged on these during a coastal Maine road trip and still dream about that perfect balance of buttery roll and tender seafood.