A submarine sandwich, also known as a hoagie, hero or “sub” is a classic lunchtime bite. A long roll is layered with deli meats, cheeses and condiments. So yummy! But lately I’ve been trying to get more vegetables into my diet. The only hitch? I crave something that’s healthy yet still delivers big on flavor. That’s why I love this Veggie Subs recipe. It’s absolutely delicious!
Mushrooms are filled with umami richness and can take the place of meat for a vegetarian meal. We sauté them with onions until golden. The trick to getting them to brown rather than steam? Cook in a single layer over medium-high until the juices evaporate. This concentrates flavor and enhances all that umami goodness. Combine them with marinated artichokes, roasted peppers, creamy mozzarella and zingy arugula. Then spread the bread with nutty basil pesto. Take just one bite and we promise, you won’t miss the meat. Give it a try, then leave a comment.
Yields
Total Time
Prep Time
Ingredients
- 1 Tbs. olive oil
- 8 oz. sliced mushrooms
- 1 cup sliced red onion
- 8 oz. mozzarella cheese
- 6 oz. marinated artichoke hearts
- 1 roasted red pepper
- 1 (10 oz.) loaf Italian bread
- ¼ cup pesto sauce
- 2 cups baby arugula
Instructions
PrintIn large nonstick skillet, heat oil over medium-high heat. Add mushrooms and onion; cook, stirring, until browned, 15 min.
Cut cheese into 8 slices. Drain artichokes; quarter if whole. Cut pepper into thin strips. Cut bread crosswise into 4 pieces; split each. Spread cut sides of bottom bread pieces with pesto. Dividing evenly, top pesto with cheese, mushroom mixture, artichokes, peppers, arugula and bread tops.
Nutrition
- Calories: 519
- Fat: 27 gram
- Saturated Fat: 9 gram
- Protein: 23 gram
- Carbohydrate: 45 gram
- Fiber: 5 gram
- Cholesterol: 49 mg
- Sugar: 6 gram
- Sodium: 974 mg
