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Crusty Veggie and Cheese Sandwich

Who says you have to have meat on a sandwich to call it good? Not me! This is one of my all-time favorite sandwiches. You can add or omit any veggies of your choosing to make this sandwich uniquely your own. It’s relatively quick to make, is a perfect lunch or dinner choice, and won’t leave you yearning for meat one bit. Enjoy!

(Makes 2 (6-inch) Sandwiches)

Ingredients: (to taste)

2 Hoagie Rolls (can also use Sub Rolls, Sandwich Rolls of choice)

4 medium-thick slices Provolone Cheese from the deli

1 Eggplant, sliced lengthwise

1 Red Bell Pepper, cut into strips

1 Medium Red Onion, cut into strips

1 Portobello mushroom, cut into strips

3 TB Olive Oil

2 tsp. Dry Italian Seasoning

Kosher Salt and black pepper (1/2 tsp each)

To Make:

Preheat oven to 400 degrees

Prepare all vegetables and place on a cookie sheet. Top with olive oil and seasonings and toss with your fingers so that everything is coated.

Roast in oven 20 minutes or until vegetables are caramelized and cooked to preferred doneness. You may need to mix them around half way through.

Fill sandwich roll with desired amount of vegetable filling (or half) and top with two slices of cheese. Repeat with second sandwich roll.

Place sandwiches on cookie sheet under the broiler until cheese is melted and bubbly and bread is crusty. Enjoy!

Tips:
You can make the vegetables for this up to a day ahead. Just store covered in refrigerator and let come to room temperature on the counter before using. If you’d like a crustier sandwich, you can also pre-cook the sandwich roll a bit before filling it. Simply put it in a 400-degree oven for 5-8 minutes to give it a head start and to crisp up the inside before filling it and broiling.