June 19, 2010

Veggie Subs Recipe

Be forewarned, this is a ridiculously large sandwich.  That being said, it is delicious, and packed full of veggies.  The whole family will eat it, and when I'm feeling particularly ambitious, homemade french bread is divinity.  This is the perfect solution at the end of one of those days when you realized you've consumed no veggies.

Start by slicing a small red onion, and put it into a large bowl.

Next, slice up  1/4 of a large red bell pepper and add it to the bowl.

Slice 1/2 of a green bell pepper and add it to the bowl.  This is where things start to get pretty.

Grab a couple of large portabello mushroom caps, wipe them down well with a wet paper towel, and remove the stems.  Then take a minute to admire them, for they are truly magnificent.  

Once your admiration is complete, slice them, and add them to the bowl.

Next in a separate bowl, whisk together 1 to 2 tablespoons of olive oil, 1 tablespoon cider vinegar, 1 teaspoon chopped garlic, 1/2 teaspoon Kosher salt, 1/4 teaspoon coarse ground pepper, and 1 teaspoon Italian seasoning.  Add this to the bowl and toss.

 Let this sit for a few minutes while you preheat the oven to 400°, then sautee them over medium heat in a large skillet until the mushrooms are brown, and the veggies slightly soft.

While the veggies are cooking, shred some Monteray Jack cheese.  The pre-shredded  stuff just doesn't melt right, so take the time to put a block to the grater and you won't regret it.

To assemble the subs, take two small french loaves and cut them in half.  Next, cut the halves in half to make sub-like rolls.  Stuff the veggie mix into the bread and top with cheese.  Place the subs into the oven about three to five minutes to melt the cheese. Serve it with some baked chips, and call it a meal.

Veggie Subs

Prep Time:  15 minutes  Cook Time:  15 minutes  Servings:  4


1 small red onion
1/4 red bell pepper
1/2 green bell pepper
2 large portabello mushroom caps
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground pepper
2 to 4 ounces shredded Monteray Jack cheese
2 small french loaves


Preheat oven to 400°.

Slice the vegetables and place them in a large bowl.  Mix the oil, vinegar, and seasoning in a separate bowl, then toss with the vegetables. 

Sautee the vegetables over medium heat until the vegetables are tender, and the mushrooms brown. 

Cut the french bread in half to make four sub rolls, and stuff each with the vegetable mixture and top with cheese.

Bake sandwich for three to five minutes until cheese is melted.


  1. This one looks like it might be something I would want to try. It does appear, based on your description, ingredients, as well as warning, to be quite a large sandwich. I'll look this one over a bit more. We might just love this one also.

  2. According to my calorie counting app, Lose It!, (which hasn't let me down yet) the giant sandwich made with one tablespoon of olive oil is only 258 calories per serving! The French bread used are small, homemade loaves, not the typical long baguettes. I have seen the smaller sizes in the grocery. We have tried all sorts of sub rolls, but they all get too soggy and fall apart. If you try this and/or try a variation, let me know what you come up with. We love this meal.