14 Italian Sandwiches to Enliven Any Lunch

When it comes to handheld Italian delights, pizza isn’t the only game in town. From hot-pressed panini to heroes, hoagies, and subs, there are plenty of ways to showcase Italian flavors in sandwich form. Put down your knife and fork to enjoy chicken Parmesan or eggplant Parmesan on a soft, tender roll, or use those same rolls to cradle perfectly seasoned meatballs, thinly sliced Italian beef, or grilled Italian sausages for warm, meaty masterpieces. If it’s a cold sandwich you’re after, we’ve also got recipes for an Italian-American muffuletta, a smoked burrata hoagie, or a classic Italian grinder with garlic aïoli. These are our tastiest Italian sandwiches.

Grape Mostarda and Prosciutto Panini

Greg Dupree / Food Styling by Torie Cox / Prop Styling by Mat Gibilisco

Stew seedless red grapes to slowly concentrate their flavor, which will ultimately balance the sharp aged cheddar and pungent blue cheese in this pressed sandwich with cured ham on buttery toasted bread.

Chicken Parmesan Heroes

Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

Prepared with homemade chicken cutlets and tomato sauce, this sandwich is certainly worthy of its “hero” moniker. At the sub shop, hero sandwiches are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.

Italian Beef Sandwiches

Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster

An Italian-American staple in Chicago, these roast beef sandwiches are complete with homemade au jus and giardiniera — pickled vegetables marinated in oil, vinegar, peppercorns, and seasoning. Top with roasted sweet peppers to add color and an extra layer of flavor.

Eggplant Parmesan Sandwiches

Food & Wine / Photo by Stacy Allen / Food Styling by Emily Nabors Hall / Prop Styling by Tucker Vines

It’s hard to beat this vegetarian delight that’s lighter than its chicken counterpart. The oven-fried eggplant is breaded in a mix of panko and Parmesan to form a crispy frico-like crust as it bakes.

Grilled Italian Sausage with Apple Mustard and Giardiniera

Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Tyler Florence brings these spicy, tangy, and sweet sausages to cookouts, topping them with sweet apple mustard and giardiniera, a bright mix of pickled vegetables.

Muffuletta

Con Poulos

Popularized in New Orleans by Sicilian immigrants, this timeless muffuletta sandwich is packed with layers of cheese, Italian meats, and a zesty olive relish, all nestled in a perfectly crusty ciabatta.

Smoked Burrata Hoagie

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Cold-smoke your own burrata for these hearty sandwiches using cherry wood pellets to add a gentle sweetness that doesn’t overpower the cheese — it’s a lovely match for the salty prosciutto. The burrata may be smoked up to three days in advance and stored in an airtight container in the refrigerator.

Prosciutto-Mozzarella Piadine

This Italian flatbread sandwich from Casa Olivi in Le Marche is stuffed with warm mozzarella cheese, arugula, and thinly sliced prosciutto.

Meatball and Provolone Subs

Here, savory pork-and-beef meatballs covered in homemade marinara sauce sit on soft hero rolls with melted provolone cheese on top.

Italian Grinders with Garlic Aïoli

How can one possibly elevate the classic Italian grinder — a meat-and-cheese-filled deli sandwich with a tangy slaw mix — beyond its delicious origins? By flavoring with garlic aïoli, of course.

Grilled Cheese with Corn and Calabrian Chile

Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson

Nancy Silverton’s sensational Italian-inspired grilled cheese features fresh charred corn kernels embedded in a cheesy blend of nutty English cheddar, sharp caciocavallo, and mayonnaise. Calabrian chiles are tucked inside for a subtle heat.

Chicken Panini with Spinach and Pesto

Jonathan Waxman mixes pesto with mayonnaise and tosses it with chicken until the pieces are evenly coated for this tasty pressed sandwich.

Piadina with Ricotta, Prosciutto, and Arugula

Piadina is Italian flatbread that’s widely used at little food stands throughout Emilia-Romagna to make warm sandwiches. Paul Bartolotta loads his with creamy ricotta, salty prosciutto, and an arugula salad to yield a hearty, irresistible lunchtime favorite.

Two-Cheese Panini with Tomato-Olive Pesto

Fresh mozzarella and provolone are paired with an oregano-laced sun-dried tomato and black olive pesto for these crowd-pleasing appetizer sandwich wedges. For an even more flavorful sandwich, brush the bread with the oil from the jar of tomatoes.

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