Classic Sandwiches: BLT, Philly Cheesesteak, Reuben, Club, and Cuban

Ingredients

• 4 bacon (For the BLT; cook until crisp)
• 2 leaves lettuce (For the BLT)
• 2 slices tomato (For the BLT)
• 2 tbsp mayonnaise (For the BLT)
• 2 slices sliced sandwich bread (Toast before assembling the BLT)
• 4 oz ribeye steak (Thinly sliced for the Philly)
• 2 slices provolone cheese (For the Philly)
• 0.5 small onion (Thinly sliced for the Philly)
• 0.5 small bell pepper (Thinly sliced for the Philly)
• 1 hoagie roll (For the Philly)
• 4 oz corned beef (For the Reuben)
• 2 slices Swiss cheese (For the Reuben)
• 0.25 cup sauerkraut (Drain before using)
• 2 tbsp Russian dressing (For the Reuben)
• 2 slices rye bread (For the Reuben)
• 4 oz sliced turkey (For the club sandwich)
• 3 strips bacon (For the club sandwich; cook until crisp)
• 2 leaves lettuce (For the club sandwich)
• 2 slices tomato (For the club sandwich)
• 2 tbsp mayonnaise (For the club sandwich)
• 3 slices white sandwich bread (For the triple-stacked club sandwich)
• 3 oz roasted pork (For the Cuban sandwich)
• 3 oz ham (For the Cuban sandwich)
• 2 slices Swiss cheese (For the Cuban sandwich)
• 3 spears dill pickle (For the Cuban sandwich)
• 1 tbsp yellow mustard (For the Cuban sandwich)
• 1 roll Cuban bread (For the Cuban sandwich; split lengthwise)

Steps

1. 1

   Prepare the bacon for the BLT and club sandwich. Cook the bacon in a skillet over medium heat until browned and crisp, about 6–8 minutes, turning as needed. Transfer it to paper towels to drain.

2. 2

   Toast the bread for the BLT and club sandwich until lightly golden and crisp. Toast the rye bread if desired for the Reuben.

3. 3

   Build the BLT by spreading mayonnaise on the toasted bread. Add the lettuce, tomato slices, and crisp bacon, then close the sandwich.

4. 4

   Prepare the Philly filling. Heat a lightly oiled skillet or griddle over medium-high heat. Cook the sliced onions and bell peppers for 5–7 minutes, stirring, until softened and lightly browned.

5. 5

   Add the thinly sliced ribeye to the skillet with the onions and peppers. Cook for 3–5 minutes, breaking the steak apart, until browned and cooked through.

6. 6

   Place the provolone over the hot steak mixture and allow it to melt. Pile the filling into the hoagie roll and serve immediately.

7. 7

   Build the Reuben by spreading Russian dressing on the rye bread. Add the corned beef, Swiss cheese, and drained sauerkraut, then close the sandwich. Warm it in a skillet or press until the bread is crisp and the cheese melts.

8. 8

   Build the club sandwich in three layers. Spread mayonnaise on the bread, then stack turkey, bacon, lettuce, and tomato between three slices of bread. Cut into halves or quarters and secure with picks if needed.

9. 9

   Build the Cuban by spreading mustard on the split Cuban bread. Layer on the roasted pork, ham, Swiss cheese, and pickles.

10. 10

    Press the Cuban sandwich in a sandwich press or heavy skillet over medium heat until the bread is crisp, the filling is hot, and the cheese has melted, about 4–6 minutes.

Notes

The source gives traditional ingredient combinations and assembly guidance but no exact measurements, so quantities are practical estimates. The five sandwiches are presented as separate examples rather than a single meal. Serve the BLT, Philly, Reuben, club, and Cuban immediately for the best texture.

Nutrition per serving

• sandwich
• lunch
• American
• BLT
• Philly cheesesteak
• Reuben
• club sandwich
• Cuban sandwich