Firehouse Subs is looking to open many more locations in St. Louis to grow the franchise and create 1,300 jobs in the process
Firemen are surprisingly talented at cooking, and two of them have taken their talents to the kitchen at Firehouse Subs. The sandwich franchise, started in Jacksonville, Fla. by two firemen former firemen, Chris and Robin Sorensen, plans to open 52 more storefronts and create more than 1,300 jobs in Missouri, St. Louis being one of the lucky locations.
Firehouse is known for its large portions, hearty sandwiches, and catchy menu items, fit to fill up a busy fireman on the job. The first restaurants in the region opened in Chesterfield, MO in April of 2012, with more added since, and the whole plan aims to be completed over a nine-year span.
Michael Domico, area representative for the fast casual restaurant, told franchising.com “Firehouse Subs gives entrepreneurial hopefuls the opportunity to achieve their dreams.” Domico emphasizes that the Firehouse Subs brand helps franchises grow to sustain business for themselves, giving owners “overall marketing and operational support in their respective markets.” While these new franchisees may not be shirtless, chiseled firefighters, just picture one while eating a Firehouse Sub at one of these new locations.
Italian Hero Sub Sandwich
The Subway Italian Hero was one of my all-time favorite sandwiches when I was working close to the restaurant. It is layered with amazing flavor from the variety of spicy Italian meats. Sadly I no longer am close to a Subway, so I recreated this Italian Hero Sub Sandwich for a copycat recipe to make at home, that is even better than the original with homemade freshness!
The Sandwich Recipes To End All Other Sandwich Recipes
If you're one of those people who thinks that you don't need a recipe to make a sandwich, we've got news for you: YOU DO. Or you need the inspiration, at least. Sure, a peanut butter and jelly sandwich might not require much instruction (though, if you're of this belief, there's a good chance you're doing it wrong) and putting together a grilled cheese isn't exactly rocket science.
BUT, there are recipes out there designed to transform your beloved (but slightly boring) sandwiches into true works of art -- sandwich recipes that will make you grateful you had a recipe to use sandwich recipes that will make you declare lunch the greatest meal of the day sandwich recipes so great they'll make even the most gourmet meals feel like a waste of your time (and stomach space).
Behold, sandwich-recipe naysayers, the most glorious sandwiches of all time.
Preheat the oven to 375 degrees F.
Lightly brush the insides of the rolls with the Italian salad dressing.
On the bottom half of each roll layer the salami, turkey, ham, provolone cheese, tomato, and onion.
Place the tops of the rolls on and wrap each sandwich tightly in aluminum foil.
Place the foil-wrapped sandwiches on a baking sheet and bake for 12-15 minutes or until the cheese is melted (unwrap on end of the foil to peek).
When ready to serve, carefully remove the foil and slice the sandwiches in half. Serve warm.
20 Healthy Sandwiches to Pack for Lunch
Carbs have gotten a bad rap over the past few years, but that doesn&rsquot mean you need to give up bread for good! These healthy sandwich recipes are proof that you can eat better without saying goodbye to baguettes, rolls, rye, wheat, and white bread. From veggie-packed wraps to lightened up versions of the classics (including BLTs and grilled cheese!), there&rsquos a good-for-you, grab-and-go lunch option for whatever you&rsquore craving. We even included a few healthy sandwiches for kids, so you can feel good about what you&rsquore sending the little ones to school with.
Whether your goal is to lose weight, stick to a diet, or simply boost your fruit and veggie intake, you won&rsquot be stuck eating the same salad for lunch day after day (though we do love a big bowl of greens!). Instead, these recipes will inspire you to shake up your midday meal routine by packing your lunch box with a variety of wraps, hoagies, heroes, and pitas that are packed with protein, fiber, and other nutrients. Plus, every single one of these options &mdashwhether it&rsquos a vegetarian recipe or one that&rsquos piled high with cold cuts &mdash will fill you up, so you can avoid the post-lunch crash and hanger-crazed urge to snack all afternoon!
Sandwich Recipes Collection
Find the best sandwich recipes and tea sandwich recipes in our large sandwich recipes collection. Lots of usual to unusual sandwiches that range from the American hamburger to the regional favorites of Limburger Cheese Sandwich and the Walleye Sandwich. Plus many more sandwich recipes to delight your taste buds. Also learn all the educational and helpful hints and tips for making perfect tea sandwiches.
To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.
Lot of sandwich recipes for your Afternoon Tea or High Tea
Tea Sandwich Recipes:
Allow 4 to 6 cut sandwich servings for each person.
Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Bread slices should be lightly buttered no matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.
Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater.
Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.
Making Sandwiches Ahead of Time:
If you need to make tea sandwich recipes in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy. Refrigerate until serving time.
When ready to serve, remove from refrigerator. Uncover sandwiches only just before serving.
Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.
When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle.
The elements of the perfect hamburger are a patty of ground beef in a soft round bun, served with ketchup, pickles, and onions. You may add other condiments, whatever you like, but the meat itself must be of prime quality or it’s not worth the effort. What people prefer on their hamburger can vary from region to region in the United States.
The perfect Fall dinner or lunch sandwich when the tomatoes are ripe. I like to use my vine-ripened tomatoes. So good!
Beef on Weck (Beef on Wick or Weck)
Thinly sliced rare roast beef (piled high as 6 inches) on a freshly baked kummelweck roll. This sandwich is a staple of Buffalo, New York.
This sandwich is a favorite of both my husband and I. Especially during the fresh tomato season.
Busy Day Sloppy Joe Hot Pockets
Now you ask, what are hot pockets? Well, hot pockets are small turnovers generally containing one or more types of cheese, meat, or vegetables.
This recipe and photo are courtesy of Jane Butel.
The chimichanga, or “chimi,” has achieved cult status in Tucson. A chimichanga is a burrito prepared with a choice of meat, vegetables, and spices. deep-fried to a golden perfection, and served on a bed or lettuce with cheese and mild sauce.
These are basically individual pies filled with meats and vegetables that are cooked together. The identifying feature of the Cornish pasty is really the pastry and it’s crimping.
Croque Madame Egg Sandwich
This breakfast-style sandwich is good anytime of the day. Especially for breakfast or brunch.
Tasty, toasted Cuban sandwiches are Miami’s favorite snack. T hese treats can be found in most Miami restaurants, but the best places to buy them are from the street corner-snack bars, called loncherias.
Egg Salad Sandwich
Egg Salad Sandwiches has always been one of my very favorite sandwiches!
Egg White Frittata Breakfast Sandwich
This easy-to-make Egg White Frittata Breakfast Sandwich is inspired by my work associate, Rachel, who creates her own version of an Egg McMuffin, but much healthier and tastier. I decided to give it a try with egg whites and spruce it up with a variety of savory vegetables cooked frittata style.
Eggels Breakfast Sandwich
I love to make this “walk-around breakfast” when we are out camping. Eggels are quick and easy to pull together for a large group, tastes great, and can have many variations to please everyone.
What is a Fluffernutter? It is not just a regular sandwich, but a Fluffernutter Sandwich! It is a calorie-laden sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana.
French Dip Sandwich
It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.”
Gourmet Roast Beef Deli Sandwich
What could be better than a wonderful roast beef sandwich?
Grilled Parmigiano Reggiano Cheese Sandwich
A very unusual and tasty cheese sandwich. So simple and so good! The pepper makes a wonderful tasting statement along with the Parmigiano Reggiano cheese, so use good peppercorns and grind them fresh. Cut into small finger sandwiches, these go great to serve at your wine tastings.
This sandwich is considered the signature dish of Springfield, Illinois, the home of Abraham Lincoln . This sandwich will make your arteries cringe and your taste buds rejoice! Today’s sandwiches now offer either a thick fried ham steak or two large hamburger patties, and the cheese sauce is poured over the fries.
Hot Brown Sandwich
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. Today, this sandwich is considered the signature food of the hotel restaurant.
Italian Grilled Chicken and Pesto Panini
This Panini is full of lively flavors. If you make your own basil pesto, it is a cinch to put together.
James Beard’s Onion Sandwiches
James Beard refers to these sandwiches in his book Beard on Food. I first tasted these wonderful onion sandwiches at a wine tasting. They are fantastic! This is quite possibly the perfect reward, along with a glass of wine, for yourself and your guests.
Lettuce Wraps or Lettuce Tacos
You’ve tried burritos and pita pockets, now try Lettuce Wraps, the latest trend at Asian restaurants. Cool and crispy lettuce combined for delicious, hands on meals! In addition, they are healthy!
Limburger Cheese Sandwich
My father, Kenneth Stewart, loved limburger sandwiches! As a young girl, whenever Dad would eat one of his strong smelling sandwiches, my brothers and I would cover our noses and make funny noises as he shooed us off.
Naan Bread with Tomato Raisin Fusion Salsa
This makes an easy healthy and quick snack or meal. This would even be great as an appetizer, as the flavors are very bright and complex. This is similar and reminds me of a Tomato Bruschetta.
Navajo Fry Bread – Indian Tacos
Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. Indian tacos are the universal modern pow wow food. They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest.
New Orleans Muffuletta
The muffufletta sandwiches’ nickname is simply “muff.” These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. It is considered as much a signature sandwich of New Orleans as the Po’ Boy Sandwich. Also check out this Mini Muffaletta Recipe.
Philadelphia Cheese Steak
A cheese steak sandwich is not really a steak at all – it is a sandwich made with chipped steak, steak that has been frozen and sliced really thin) and cooked on a grill top.
Pork Adobo Tacos – Slow Cooker – Crock Pot Recipe
This is a wonderful version of tacos that uses lean pork tenderloin and dried Ancho chile peppers. The peppers offer a lovely richness to a beautiful deep mahogany sauce.
There are probably as many different carnita recipes as there are chili con carne recipe. In Mexico, carnitas are a popular snack. The pork is often used as a filling in tacos, but carnitas are cooked and eaten in a variety of styles.
Prosciutto de Parma Quesadillas
This delicious Prosciutto de Parma Quesadilla recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Quesadillas – Sincronizadas
Quesadillas originated in the central part of Mexico, but they have traveled across the southwest over the years, and have taken on many different characteristics. Quesadillas are corn tortillas filled with cheese (thus the name “quesa” dilla).
Quesadillas with Cheese
This delicious Quesadillas with Cheese recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen like to serve these delicious quesadillas with her Spicy Chili with Peppers.
Radish, Butter, and Bread (open-faced sandwiches)
This is a favorite appetizer that has appeared on European menus for decades. Four ordinary ingredients – bread, butter, salt, and radishes – become a gourmet delight when they are eaten together.
A grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. There are a couple of legends or stories involving the creation of the Reuben Sandwich. I can find no actual evidence to support either claim. You be the judge!
Roasted Chicken, Tomato, and Cheese Panino Sandwich
This delicious and easy-to-make roasted chicken panini sandwich recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Scallop Fish Tacos
A fun way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. This will even work with your diet!
Smoked Salmon Sandwiches on Pumpernickel
A wonderful and tasty way to use smoked salmon. The pumpernickel bread gives that “little something special” to the sandwich.
Burritos are great for parties, friends dropping over, or any other time. J ust cook your meat and place it in the middle of a buffet style table with all the toppings readily available for guest to build their own burrito! You can even make a variety of meats to serve, so that everyone can get just what they want!
Spicy Beef Wrap
I’ve adapted this wonderful recipe is from the Seattle & King County Public Health website.
The name comes from the Italian spiedo meaning “kitchen cooking spit.” Originally made from lamb, they are now made with virtually any meat It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas.
Tomato, Basil and Avocado Tortilla Sandwich
This was so nice to eat for breakfast on a cool summer morning. This tortilla sandwich would also be great anytime of the day.
Tuna Salad Sandwich
I created this recipe when wanting to fix something different for lunch. I stuffed this tuna salad into a garden-ripened tomato. It was delicious! This would also make a wonderful tuna salad sandwich.
Tuna Supreme Sandwich
I’m a tuna sandwich lover from way back (childhood). I never would have thought that I would like any tuna sandwich other than the traditional one that I grew up with. This sandwich converted me. This tuna spread will tingle your taste buds with all the delicious flavors.
How about surprising your guests with these delicious Turkey-Cranberry Sliders?
Veggie Hummus Wrap
This is a very simple and easy homemade lunch wrap to prepare, as I always have chickpeas, garlic, fresh lemons, and olive oil in my pantry. This hummus recipe has fewer calories and less fat and salt than store-bought varieties.
Using your favorite bread, some butter or margarine, and of course, Vegemite.
Walleye’s delicate meat is white and flaky and no matter how it is prepared, it is delicious. One of the locals’ favorite ways to eat walleye is in a sandwich. A day of fishing would not be complete without a traditional shore lunch featuring freshly caught walleye from the icy waters. Thin fillets are breaded and either deep-fried, grilled, or pan-fried, and served in a fresh French loaf or on a hamburger bun with lettuce, tomato, and tartar sauce.
What Soup or Salad would go with the Toasted Sub Sheet Pan Sandwiches?
You might be thinking that you want to expand this meal into a soup and sandwiches meal. Great idea, and I’ve got you covered! Expanding it into a warm soupy meal is a great idea on a cold day. This meal would go great with my Stuffed Pepper Stew, a nice Minestrone Soup, Tortellini Sausage Soup, or even a vegetable beef soup.
On the other side, maybe it’s warmer outside and you prefer adding something cold. I’ve got a Grilled Chicken Berry Blue Salad, Marinated Cucumber Salad, Cranberry Apple Salad, and a Layered Spring Salad.
The Best Meatball Sub Recipe
Super tender and tasty meatballs braised in a tomato-y sauce topped off with melty cheese in a toasty baguette.
- 3 cups bread cut into small cubes (see notes)
- 1 cup milk
- 1 lb ground beef
- 3 eggs
- 3 cloves garlic
- 3/4 cups grated parmesan cheese
- 2 tablespoons finely chopped flat leaf parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4-5 cups of your favorite basic tomato sauce
For the subs
- 1 Sourdough Baguette
- 4 meatballs and sauce (see above recipe)
- 2-4 slices low moisture fresh mozzarella cheese
- grated parmesan, to taste
- Heat the oven to 400°F.
- In a large skillet or saucepan with a lid, heat up your tomato/marinara sauce over medium low heat.
- Place the bread cubes in a bowl and cover with milk, tossing so that all the cubes are saturated. After 1-2 minutes the bread should be soggy and wet. Using your hands, squeeze out as much milk as possible. Use your fingertips to break up the bread into very small breadcrumbs.
- In a large bowl, mix together the bread, ground beef, eggs, garlic, parmesan, flat leaf parsley, salt, and freshly ground pepper. You want to mix everything so that it’s homogenous, but loose – don’t work the meatball mixture too much.
- By this time your sauce should be simmering with several bubbles breaking the surface. Form large meatballs (I made 7 big ones) and drop them directly into the sauce. Simmer in the sauce, partially covered, over medium heat, flipping occasionally. Simmer gently until cooked through, about 25-30 minutes.
- Cut the baguette in half so you’ll have two sandwiches, then cut lengthwise. Top both sides of the baguette with a generous amount of sauce and a bit of grated parmesan. Place the meatballs on the bottom baguette and top with slices of mozzarella and some more parmesan.
- Bake until the cheese is gooey and melted. Place the top half of the sandwich on top of the meatballs and enjoy!
*Notes: For my bread cubes, I trimmed the crust then cut up one demi-baguette.
Toasted sandwich recipes
A good sandwich can be a thing of beauty in itself, but factor in crisp, golden toasted bread and waves of oozing melted cheese and you'll find yourself pretty close to perfection. Yes, in the kingdom of the bread-based snacks the toasted sandwich is king, whether it's a quick snack thrown together with the last surviving contents of your fridge or an elaborate – dare we say artisan? – creation fit for the finest of brunch tables. Browse this collection of toastie recipes for some fantastic toasted sandwich inspiration.
Helen Graves has been hard at work sourcing the perfect cheeses to use in a toasted sandwich, demonstrated in her luxurious Garlic mushroom toastie. Her Mumbai sandwich recipe is a spin on the classic Indian street food dish, or try Jeremy Lee's signature Smoked eel sandwich, a favourite on the menu at Quo Vadis. Toasties are the perfect light supper after an overindulgent lunch – try incorporating your leftovers into your sandwich, as seen in Alyn Williams' Boxing Day turkey toastie.
Our-Way Mini Sub Sandwiches
The fun thing about restaurant dining is everyone in your family can get something different! The very thing we avoid when we are cooking for our family at home. If you’ve ever said before “I’m only making one meal tonight, you eat it or you don’t”, you know what I’m talking about!
But this is also the reason we love a good old home style buffet- The potato bar, the oatmeal bar, the salad bar, pasta bar, taco bar, etc. Today we’re offering “The Sandwich Bar”- Subway style!
To make our sandwich bar just like Subway’s, we had two things in mind. One, to make our hoagie rolls. And second, to find as many veggie toppings as we could come up with.
Our bread, we adapted this recipe from Copycat Recipe Guide (and replaced the regular flour with whole wheat flour and the soybean oil with Grape Seed Oil)- Our full recipe is below.
We then baked our bread in a mini loaf pan– because we like small things! You don’t need a loaf pan. You can also divide your bread into 8 logs and bake it on a cookie sheet.
After baking, we took out our veggies for the sandwiches and put them in a muffin tin. We used (from top to bottom):
- Green peppers, chopped
- Shredded carrots
- Roasted Red peppers
- Banana Peppers
- Lettuce, shredded
- Tomatoes, chopped
- Cucumbers, thinly sliced
- and Olives, chopped (sliced would work too)
Our condiments, we used mustard or homemade ranch dressing.
We wrap up the sandwich, add some carrot “fries” and take it with us! (we wrapped with parchment paper)