Do you have any favorite restaurants where you always order the same thing? Generally speaking, I try to branch out and sample different dishes because I have a tendency towards menu FOMO. But when we go to Firehouse Subs my husband and I both always get the exact same thing. I order a beef and cheddar brisket on wheat, and he asks for a veggie sub on white, sans tomato. This is a surprising choice for him, as he can sometimes be somewhat suspicious of veggie based meals. But it turns out that he likes these sandwiches so much that when I suggested we add some new recipes to our meatless meal rotation he asked if I could perhaps mimic his favorite restaurant sub.
Challenge accepted.
After a little research and a few experiments, we settled on this recipe for what I call Hot Veggie Subs. It is now a staple in our meal plan, and I make it at least twice per month. It’s a great dish to add to a Meatless Monday rotation as well, since it’s fairly easy and inexpensive to make, and very satisfying and delicious. I also like these veggie subs for prepping ahead of time, because it’s easy to sautĂ© the vegetables and keep them in the fridge until you are ready to assemble the sandwiches.
Admittedly, this isn’t a very kid-friendly meal, unless your children are more advanced than mine. But it’s super easy to make a PB&J or a grilled cheese to go with them, meaning that both the kids and grown-ups get something tasty without a lot of extra effort. We usually pair it with chips or baked fries, and occasionally a pickle. And if you really want to replicate the sub restaurant experience I recommend following up with a chocolate chip cookie or two. Or three. This is a no-judgement zone.
- 2 bell peppers, thinly sliced
- 1 medium vidalia onion, thinly sliced
- 1 8 oz package baby bella mushrooms, sliced
- 1 tbsp olive oil
- salt and pepper to taste
- 4 8 inch sub rolls
- 8 tsp dijon mustard
- 4 tbsp mayonnaise
- 1 cup Italian dressing
- 4 slices cheddar cheese, halved
- 4 slices provolone cheese, halved
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Add sliced peppers, onions, and mushrooms to a large skillet with the olive oil, salt, and pepper, and saute over medium heat until veggies are soft, about 20-25 minutes.
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While veggies are cooking, preheat oven to 350. Slice the sub rolls in half and place them on a baking sheet. Spread each with 2 tsp dijon mustard and 1 tbsp mayo*.
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When the veggies are soft, evenly divide among the four rolls and top with 1/4 cup Italian dressing and one slice each of cheddar and provolone cheese.
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Bake open faced for about 5 minutes, or until the cheese it melted and the bread is toasted. Put the top on the sub and serve hot.
* Adjust mustard and mayo according to taste. I tend to like a little more mustard but some people find it too strong.
OMG my entire family would love this! I can smell the onions and peppers sautéing!
I’m not gonna lie, they do smell amazing 🙂
This looks soooo good! I love a good veggie sub! A great alternative to the meat lovers variety that you usually see!
Yep! It’s nice to have options.
Read, eat, repeat…check, check, and check. This looks delicious! I have a bunch of veggies in my fridge right now. Think I’ll try this recipe.
This is a great recipe for using up extra veggies – you can throw in other things besides just peppers, mushrooms, and onions!
Oh YUM!!! I love a good veggie sub and this one looks fantastic. I can’t wait to give it a try!!
Hope you like it!
Yum! These look simple and delicious. I’m trying to consume less meat myself and this is a great option for a meal.
These are great for meatless households 🙂
I like veggie sandwiches, but for some reason I never make them hot! Great recipe idea.
Thanks! They are tasty hot and cold, but hot is my favorite.