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 sauté 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.