Italian Ish Veggie Sandwich Recipes

VEGAN ITALIAN COLD CUT SANDWICH

Steps:

• Cut the hoagie roll open in half lengthwise. Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese. Sprinkle the salt, pepper and oregano across the mayo on the top half of the hoagie. Drizzle the sunflower oil and vinegar over the vegetables. Place the top half on top of the hoagie on the veggie side. Eat and enjoy!

GRILLED MEDITERRANEAN VEGETABLE SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

ITALIAN-ISH VEGGIE SANDWICH

Steps:

• Cut onions into rings.
• Cut zucchini and squash in half lenthwise and then into half rings.
• Cut bell pepper into strips.
• Cut mushroom into strips.
• Cut tomatoes in half.
• Cut cheese into thin slices.
• Heat oil in a pan.
• Add onions and saute until they start to soften.
• Salting the onions at this point will keep them from getting too brown.
• Add garlic and saute for about a minute, do not let garlic brown as it will become bitter.
• Add mushrooms and peppers and saute until they start to get tender.
• Add zucchini, squash and cherry tomatoes.
• Spoon in artichoke hearts.
• Do not drain but do not pour entire contents in pan.
• Just allow the liquid that gets scooped up with the heart to reach pan and discard the rest.
• Saute all until desired consistency and most of the liquid is cooked off.
• Cut bread in half lengthwise.
• Place slices of prosciutto evenly on bottom half of bread.
• Top with the vegetable mixture.
• Top the veggies with slices of cheese.
• Stick under broiler if desired to melt cheese.
• Cut into indivitual servings and enjoy.