Liz Lemon once said “I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.” When has Liz Lemon ever been wrong? And that is why we bring you this hearty and tasty vegetarian sandwich.
I know what you are thinking…you might not need a food blog to teach you how to make a sandwich. But I’ve been a vegetarian for years and I almost never make sandwiches at home. So maybe we should spread the word about homemade vegetarian sandwiches.
Rewind to a couple weeks ago – my husband and I were playing rock, paper, scissors to see who would pick up dinner from our favorite sandwich shop (why did I chose scissors? It never wins), and I realized I could probably save myself a trip in the cold if I made the sandwiches myself. Once I checked the bakery section of the grocery store and learned they sold individual sized subs, the plan set in motion.
This hearty and tasty vegetarian sandwich is perfect because it is so easy to make. I love it when I can make a hot, delicious dinner in less than 20 minutes. The real icing on the cake? This recipe requires very few dishes. Clean up is a breeze!
We love this recipe because it is so filling and satisfying. Even your pickiest meat eater will love this sandwich. The fresh veggies and leave you feeling full and energized.
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A Few Notes:
- Check the bakery section of your favorite grocery store for individual subs. The store near me sells it in packs of four.
- I use store bought hummus. But if you are feeling ambitious, check out Love and Lemon’s hummus recipe: https://www.loveandlemons.com/hummus-recipe/
- Do you know what pairs PERFECTLY with this recipe? Lu’s Easy, Delicious Baked Tumeric & Garlic Sweet Potato Fries: http://ifyougiveagirlanoven.com/easy-delicious-baked-turmeric-garlic-sweet-potato-fries/
- Prefer a vegan sandwich? Just remove the cheese! I promise they are still delicious and filling.
Hearty and Tasty Vegetarian Sandwich
Course: Dinner, LunchDifficulty: Easy4
servings5
minutes15
minutesClassic vegetarian sandwich; easy to make and full of fresh veggies.
Ingredients
16 ounces portobello mushrooms
1 medium zucchini
1 red pepper
1 tomato
2 cups fresh spinach
hummus
½ tsp oregano (additional to sprinkle on top)
½ tsp basil (additional to sprinkle on top)
2 cloves garlic
4 sub rolls
4 slices of provolone cheese
splash of balsamic vinegar
Directions
- Heat chopped mushrooms and zucchini until soft (~5-8 minutes) in skillet with a splash of balsamic vinegar. Add pepper and continue cooking on medium heat for 2 minutes. Sprinkle with chopped garlic, basil, and oregano.
- Cut sub roll in half length wise. Spread 1-2 tablespoons of hummus. Layer ~½ cup spinach. Add mushroom mixture. Top with provolone cheese.
- Heat in toaster oven for 3-4 minutes. Sprinkle with basil and oregano to taste.
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<3 Meu