Sunday, July 19, 2009

Italian Sub, Veggie Style

I decided to make some submarine buns today (or hoagie rolls, whatever you want to call them) but wanted to steer away from the rather obvious seitan route when filling them. Instead I went with a "bruschetta meets grilled veggies" route for a different spin on an Italian sub. If you have leftover sandwiches, wrap them up tightly in waxed paper and refrigerate--the flavours will meld together and the veggies really do taste great cold. Perfect for lunch at work.

INGREDIENTS
Makes 2 foot long sub sandwiches
- 2 foot long submarine buns
- 2 tbsp olive oil
- 1/2 red onion, diced
- 6 cloves garlic, chopped
- 2 tbsp balsamic vinegar
- 1 tomato, diced
- 1 tsp basil
- salt and pepper to taste
- 1 small eggplant, sliced lengthwise into 1/8" slices
- 2 small zucchini, sliced lengthwise into 1/8" slices
- 1 red pepper, roasted
- 10 cremini mushrooms
- 1 tsp smoked paprika
- sliced tomato
- shredded lettuce

METHOD
1. Heat oil in a saucepan over medium heat. Saute onions and garlic for 5-7 mins until softened. Add vinegar and tomatoes and stor well. Cook until liquid has cooked off. Season with basil and salt and pepper. Set aside.
2. While tomato mixture is cooking, toss eggplant and zucchini in some olive oil and season with salt and pepper. Grill on a BBQ over medium heat until soft, turning regularly. Roast the pepper at the same time. Skin, seed, and slice when done.
3. Toss mushrooms in olive oil and season with salt and pepper. BBQ cap side down until water has been released. Remove from grill, thickly slice, and mix with smoked paprika.
4. Assemble sandwiches. Spread a thick layer of the tomato mixture on the bottom bun. Top with red pepper, then eggplant, then zucchini, then mushrooms. Top that with tomato slices and lettuce. Top with bun and enjoy!

ON SUBMARINE BUNS
The buns are Peter Reinhart's Italian bread recipe (p. 172). I subbed the biga with 180z of sourdough starter, then reduced the liquid by about 2 tbsp (add slowly until dough forms). I brushed the final buns with soy milk and baked for 15 mins at 450 degrees.

12 comments:

mrsrazon said...

That looks really awesome. I'm definitely going to be making this (hoagie!) :)

East Village Vegan said...

Italian Subs from scratch, including the bread=one word...WOW!

The Voracious Vegan said...

Now THAT is a sandwich! YUM! Thank you for sharing, this will be going on my menu soon.

shelby said...

Must. Make. This.

Kelly said...

That all looks fantastic, especially the buns. I love how nice and airy they look. Beautiful.

Mary said...

YUM! That is my kind of summer sandwich. Grilled veggies beat seitan any day.

Pistachio and Cardamom said...

yum! that sounds like the perfect summer sandwich! and the bread turned out amazing..as always!

Anonymous said...

Love this site...Vegan girl, spinster with two Brittanys and a cat. I do eat fish, from time to time for the omegas and protein. Anyhow, do check out my books on olive oil, vinegar, and chocolate...
www.calorey.com
www.calorey.blogspot.com
The Writing Gourmet

Bianca said...

Love roasted vegetable sandwiches like this. I like to use these same veggies in New Orleans-style po' boys.

dreaminitvegan said...

This is a great looking Italian Sub Sandwich. I like the fact that you didn't use seitan for this.

AliBee said...

Im so glad you are moving away from "satan", we avoid wheat and try to go easy on tofu and other soy products. Thanks for the inpiration !

Chaos Mom said...

looks fantastic! new thing i tried that you might want to have a go at making vegan-style...from sbux...they have an italian pesto, cheese & tomato sammich. on foccacia style rolls, has some sort of rubbery italian cheese (which you could just leave out), tomato slices, fresh spinach & basil leaves, and some sort of pesto-mayo. soooooo delicious and with the fresh tomatoe & basil, it's very refreshing on a hot summer day. your italian sub made me think of it.