Vegetarian Hoagie Sandwich Recipes

VEGETARIAN HOAGIE SANDWICH

Vegetarian Hoagie Sandwich image

Provided by Pavani

Number Of Ingredients 11

Ingredients

1 Medium Red Onion, thinly sliced into rings
1 14 oz. can Artichoke Hearts, rinsed, drained and cut into quarters
1 Medium Tomato, seeded and diced
2 tbsp Balsamic Vinegar
1 tbsp Extra virgin Olive Oil
1 tsp Dried Oregano
4 Hoagie Rolls (Long Sandwich Rolls)
3 tbsp Mayonnaise (I mixed some roasted garlic with the mayo)
4 Provolone Cheese slices
2 cups Lettuce, shredded
¼ cup Pepperoncini, sliced

Steps:

Place the sliced onions in a small bowl and cover them with cold water. Set them aside, while you prep the other ingredients.
Combine artichoke, tomato, balsamic vinegar, olive oil, dried oregano, salt & pepper. Mix well. Drain the onions and pat dry.
Pull out some of the soft bread from the middle of the bread. Spread the mayo on both sides of the bread.

ITALIAN VEGETABLE HOAGIES (VEGETARIAN HOAGIE SANDWICHES)

Italian Vegetable Hoagies (Vegetarian Hoagie Sandwiches) image

This delightfully easy, healthy, and delicious sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, and provolone cheese. It's from Eating Well Magazine (July/August 2009). If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad. According to Eating Well, these have 264 calories; 8 g fat (3 g sat, 4 g mono); 39 g carbohydrate; 14 g protein; 8 g fiber per hoagie.

Provided by blucoat

Categories One Dish Meal

Time 30m

Yield 4 hoagies

Number Of Ingredients 10

Ingredients

1/4 cup thinly sliced red onion, separated into rings
1 (14 ounce) can artichoke hearts, rinsed and coarsely chopped
1 medium tomatoes, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 inch 16-to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese, halved (about 2 ounces)
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini pepper (optional)

Steps:

Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. Cover with the baguette tops. Serve immediately.

VEGAN ITALIAN COLD CUT SANDWICH

Vegan Italian Cold Cut Sandwich image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 15

Ingredients

One 8-ounce hoagie roll
2 tablespoons vegan mayonnaise
2 ounces vegan pastrami
2 ounces vegan capicola
2 ounces vegan pepperoni
2 ounces vegan mozzarella cheese
1/8 red onion, sliced thin
4 thin slices tomato
1/3 cup shredded lettuce
2 tablespoons sweet pepper relish
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
2 tablespoons sunflower oil
2 tablespoons red wine vinegar

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!

THE BEST VEGGIE SANDWICH

The Best Veggie Sandwich image

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Provided by DEBBIEWALTER

Categories Main Dish Recipes Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

Steps:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g

HOT VEGGIE AND CHEESE HOAGIES

Hot Veggie and Cheese Hoagies image

Two types of cheese melt over colorful vegetables for hot and hearty hoagies!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

8 soft sub or hoagie buns (about 6 to 7 inch), split
1 tablespoon olive or vegetable oil
1 medium onion, halved, thinly sliced
1 medium red bell pepper, coarsely chopped
4 cups small broccoli florets
3 cups sliced fresh mushrooms (8 oz)
1 teaspoon dried basil leaves
1/2 teaspoon seasoned salt
1 tablespoon water
1/4 cup Italian dressing
8 slices (3/4 oz each) Havarti cheese
8 slices (3/4 oz each) Cheddar cheese

Steps:

Heat oven to 375°F. On ungreased cookie sheet, place buns, cut sides up. Bake 5 to 8 minutes or until toasted.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and bell pepper in oil 3 minutes, stirring constantly. Add broccoli and mushrooms; sprinkle with basil and seasoned salt; add water. Cover; cook 3 to 5 minutes, stirring occasionally, until broccoli is crisp-tender.
Cut eight 16x12-inch pieces of foil. Spray foil with cooking spray. Drizzle dressing over cut sides of toasted buns. Cut cheese slices to fit sandwiches. Layer Havarti cheese, vegetable mixture and Cheddar cheese in buns. Wrap each sandwich in foil.
Bake 10 to 15 minutes or until warm and cheese is melted.

Nutrition Facts : Calories 520, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1050 mg, Sugar 11 g, TransFat 1 g

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