New Spins on Classic Sandwiches

New Spins on Classic Sandwiches

Slather, stack and sizzle a classic sandwich, and then learn new ways to mix it up!

The sandwich is a blessing and a curse. There’s so much potential, but too often we default to what we know — PB&J, boring cold cuts or grilled cheese. Sometimes you want to put a little extra finesse into that sandwich so you can really enjoy every bite.

Here are three options that, yeah, may take a little longer than slapping lunchmeat between two pieces of bread. But you won’t regret it.

1. Po’ Boy
Subs, grinders, hoagies — everyone has a different name for their version on a classic deli sandwich. Instead of going with cold cuts, switch it up and whip up a Louisiana Po’ Boy instead!

Tip: What’s the difference between a sub and po’ boy? It all comes down to the bread. Look for loaves of French bread and heat them in oven for a bit to get that nice New Orleans crunch.

Po’ Boy Recipe

French bread loaf
Breaded frozen seafood*
Shredded lettuce
Sliced tomato
Pickle chips

*Tip: Frozen popcorn shrimp, fish sticks or fried clams are perfect for Po’ Boys.


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  1. Cook the seafood according to the instructions on the package
  2. Lightly toast bread until crispy but not burnt
  3. Slather on the mayo, lettuce, pickle chips and tomato slices
  4. Top with cooked seafood and enjoy

Variation: In Po’ Boy shops, they’ll ask you “hot or regular.” Hot means there’s spicy mustard on the sandwich. Be careful though, as things can get spicy in a hurry.

2. The Reuben
The Reuben is a deli favorite and classic. Rye bread is spread with Russian or Thousand Island dressing and piled high with corned beef (brine-cured beef brisket that originated in Ireland), tangy sauerkraut and melted Swiss cheese — that’s enough to get anyone’s taste buds watering. 

Classic Reuben Recipe

2 slices rye bread (pumpernickel or marble rye bread are tasty options)
2 tablespoons butter, softened
2-3 tablespoons Russian or Thousand Island dressing, plus extra for serving
1/2 cup store-bought sauerkraut, drained and rinsed
1/4 pound sliced corned beef
2 slices Swiss cheese
Dill pickles, optional


  1. Spread slices of bread with butter on one side and dressing on the other
  2. Place one slice butter-side down in a skillet
  3. Layer with sauerkraut, corned beef and Swiss cheese — in that order — and then top with the second bread slice, dressing-side down
  4. Transfer skillet to stovetop and heat to medium-low
  5. Grill, occasionally pressing with a spatula, until the bottom slice of bread is crisp
  6. Flip the sandwich, then top the skillet with a small, smooth-bottomed plate and weigh it down with a canned good
  7. Continue cooking until bread is crisp and cheese is melted
  8. Slice diagonally and serve immediately, with extra dressing and dill pickles

From simple substitutions to lunch-ready wraps, rethink the Reuben:

Substitute Pastrami for Corned Beef. To make a variation known as the Rachel, use colorful cabbage slaw (or prepared slaw from your local deli) in place of sauerkraut.

Try Sliced Turkey Instead. Swap the dressing for mustard, too — we love using Dijon, spicy brown or whole-grain mustard.

Choose a Different Cheese. Go with semi-firm cheeses that melt well, like buttery Gruyere, nutty-sweet Jarlsberg or smoked Gouda.

Wrap it up! Spread one whole-wheat tortilla with dressing, add one slice each of corned beef and cheese, plus a heaping spoonful of sauerkraut or slaw, then wrap.

3. Tuna Salad Alternative
Tuna melts are a staple in diners across the country. The star of the dish? The tuna salad. If tuna isn’t your thing, skip the traditional mix for our delicious spin with avocado.

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