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
Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!
Provided by CHRIS M
Categories Main Dish Recipes Sandwich Recipes
Time 3h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g
ITALIAN-ISH VEGGIE SANDWICH
Don't be put off by the number of steps. Its mostly just cutting up vegetables. This is quick and easy to do. I made this tonight after a long hard day. I was tired and it was late and I wanted a quick an easy meal. I had some cut up veggies left over from a vegetable tray I made and everything else just followed along. I added the prosciutto, also left over, because my fiance isn't happy without meat. I smeared my bread with ricotta cheese but left it off his because he doesn't like it. Try different veggies, cheeses and seasonings. Balsamic vinegar may also be a nice addition. It would be easy to make this a vegitarian or even a vegan meal. It was very satisfying and quite tasty. Try to find a good crusty bread for this. Cooking time includes prep time as I did everything at once anyway.
Provided by Ilysse
Categories Lunch/Snacks
Time 30m
Yield 1 loaf
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2747.4, Fat 122.7, SaturatedFat 41.6, Cholesterol 179.2, Sodium 4438.2, Carbohydrate 311.8, Fiber 41.6, Sugar 31.2, Protein 112.4
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ITALIAN ANTIPASTO SANDWICH {VEGETARIAN SANDWICH
From killingthyme.net
Cuisine Italian, VegetarianCategory LunchServings 3Total Time 10 mins
- Slice your fresh bread in halves. Evenly spread the goat cheese over the bottom half of the bun or bread; top with leafy greens.
- Drain the roasted red peppers. If they're already sliced, go ahead and distribute them evenly over each sandwich. If they're whole, tear them into bite-sized pieces and distribute them evenly over each sandwich.
- Drain the marinated artichoke hearts. Slice them and distribute them evenly over each sandwich, followed by the thinly sliced red onions and sliced kalamata olives.
- Drizzle each sandwich with thick balsamic vinegar, top each sandwich with it's top bun/bread, and serve.
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4/5 (1)Total Time 13 minsCategory Breakfast, Lunch / DinnerCalories 165 per serving
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- Spread cooked vegetables on toasted bread (half of the total). Then add tomato slices, onion, and olives.
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Category Healthy Grilled Eggplant RecipesCalories 168 per serving
- Preheat grill to medium. Brush 1 tablespoon oil over both sides of eggplant slices. Sprinkle with salt. Grill the eggplant, flipping once, until tender and browned, 7 to 9 minutes total. When cool enough to handle, cut each slice into 3 pieces.
- Cut bread in half horizontally. Pull out the soft inner bread from each half, leaving a 1/2-inch border. (Discard the bread or save for making breadcrumbs.) Finely chop giardiniera by hand, or pulse in a food processor, until it forms a coarse paste. Add the remaining 2 tablespoons oil, vinegar and garlic; stir or pulse to combine. Spread the giardiniera mixture over the inside of the bread. Layer the grilled eggplant, slightly overlapping, and provolone, artichoke hearts and arugula on the bottom half of the bread. Top with the other half of the bread.
- Wrap the sandwich in plastic wrap or foil. Place in the refrigerator and set a baking sheet, weighted with 2 cans or a cast-iron skillet, on top. Refrigerate for at least 1 hour. Cut into 10 slices before serving.
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