Open-Faced Submarine Sandwiches

A mini sub sandwich built on a toasted English muffin and run under the broiler until the cheese melts golden and bubbly. Salami quarters, chopped lettuce, thin tomato slices, onion rings, and a hit of basil all stacked up and topped with American cheese that goes from solid to molten in about 5 minutes.

English muffins are a better base than sliced bread for open-faced sandwiches. Their nooks and crannies grip the butter and hold toppings in place, and they’re sturdy enough to handle the broiler without turning limp or burning through.

Layering the lettuce under the cheese is the move here. The cheese blankets the greens and protects them from the direct broiler heat, so they wilt slightly but don’t char. You get warm, wilted lettuce with crispy cheese edges on top.

The basil sprinkled over the tomatoes before the cheese goes on infuses the sandwich with a fresh, herbal note that cuts through the salty salami and rich melted cheese.

Kitchen Tips

• Toast the muffin halves before building. A pre-toasted base stays crisp under the toppings instead of going soggy from the tomato juice.
• Watch the broiler closely. Five minutes is a guideline. Broilers run hot and the difference between golden cheese and blackened cheese is seconds.
• Slice the onion and tomato as thin as you can. Thick slices slide off the muffin when you pick it up.

Variations

• Swap salami for pepperoni or capicola for a different Italian deli flavor.
• Use provolone or sharp cheddar instead of American for a stronger cheese presence.
• Add banana pepper rings or pickled jalapenos for a tangy, spicy bite.