Vegetarian Submarine Sandwich

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veggie sub

Are you looking for a quick,nutritious, and a vegetarian dinner idea? This vegetarian submarine sandwich is the perfect solution for you. I generally enjoy submarine sandwiches stuffed with a variety of cold cuts. Cold cuts and various deli slices, by in large, contain an excess amount of calories, fat, and sodium.  This vegetarian submarine sandwich is very easy to make and a delicious simple sub for veggie lovers. You can make it at home easily with vegetable patty along with your favorite veggies wrapped in your choice of bread. Rather than using vegan bologna, I used Portobello  mushrooms and eggplant. For some added bit of dairy, you can sprinkle some crumbled goat cheese or tofu for some protein.  I generally love sandwiches as they are easy to prepare, very filling and open many doors to creativity. You can take the traditional route or non-traditional route and it will still be delicious. Since most restaurants seem to have the same and very few vegetarian sandwich options on the menu, a creative meatless (and sometimes cheese-less) sandwich is something you need to create from your own home. While there is a variety of vegetarian submarine sandwich recipes, I stuck to the basics. I used a bit of schug and humus and condiments which worked pretty nicely with this sandwich but you can use any condiments of your choice. I’d like to hear your vegetarian sub sandwich ideas. Feel free to share a recipe. I may give it a try 🙂

For this recipe, you will need:

  1. 2 crusty sub rolls, preferably multi-grain or whole wheat
  2. 1 onion sliced
  3. 2 large cloves garlic, minced
  4. 2  large bell pepper cut into stripes (use any color you want)
  5. 4-6 Portobello mushrooms cut into thick slices
  6. 1 medium-small eggplant sliced
  7. 1 teaspoon of dried thyme leaves
  8. 1 teaspoon of oregano
  9. Humus
  10. Schug
  11. Salt and pepper for taste

Instructions

Preheat oven to 425° F. Lightly spray a shallow-sided sheet pan, large enough to hold the vegetables in one layer, with cooking spray. Place the peppers, onions, eggplant and mushrooms on the pan. Drizzle with the olive oil, adding a little more if needed to lightly coat. Add the garlic, thyme, oregano, salt and pepper. Toss well to combine. Roast until the vegetables are tender, about 30 minutes. Meanwhile, halve the rolls horizontally. Remove some of the extra bread from the centers of both halves to form a boat. Place under the broiler, cut side up, and toast slightly. Spread each half with a little hummus and a bit of  schug. Put a generous amount of the vegetables in the bottom halves.

Yields 2 to 4 servings

 

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