Best Italian Vegetable Hoagies Vegetarian Hoagie Sandwiches Recipes

Italian Vegetable Hoagies (Vegetarian Hoagie Sandwiches) image

Provided by blucoat

Time 30m

Yield 4 hoagies

Number Of Ingredients 10

1/4 cup thinly sliced red onion, separated into rings
1 (14 ounce) can artichoke hearts, rinsed and coarsely chopped
1 medium tomatoes, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 inch 16-to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese, halved (about 2 ounces)
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini pepper (optional)

Steps:

Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. Cover with the baguette tops. Serve immediately.

Vegetarian Hoagie Sandwich image

Provided by Pavani

Categories sandwich

Number Of Ingredients 11

1 Medium Red Onion, thinly sliced into rings
1 14 oz. can Artichoke Hearts, rinsed, drained and cut into quarters
1 Medium Tomato, seeded and diced
2 tbsp Balsamic Vinegar
1 tbsp Extra virgin Olive Oil
1 tsp Dried Oregano
4 Hoagie Rolls (Long Sandwich Rolls)
3 tbsp Mayonnaise (I mixed some roasted garlic with the mayo)
4 Provolone Cheese slices
2 cups Lettuce, shredded
¼ cup Pepperoncini, sliced

Steps:

Place the sliced onions in a small bowl and cover them with cold water. Set them aside, while you prep the other ingredients.
Combine artichoke, tomato, balsamic vinegar, olive oil, dried oregano, salt & pepper. Mix well. Drain the onions and pat dry.
Pull out some of the soft bread from the middle of the bread. Spread the mayo on both sides of the bread.

Roasted Vegetable Hoagie image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Number Of Ingredients 12

1 10-inch, loaf of French or Italian bread
1 teaspoon dried basil
1 eggplant, sliced
1 zucchini, sliced
1/2 yellow squash, sliced
1 tablespoon olive oil
Salt and pepper
1 clove garlic, minced
2 lettuce leaves
Fresh mozzarella, sliced
1 tomato
Balsamic vinegar

Steps:

Preheat oven to 425 degrees. Slice bread and put aside. In large bowl combine eggplant, zucchini, squash, olive oil, salt, pepper, basil and garlic. Place vegetables on a baking sheet covered with foil and bake for 30 minutes. Place lettuce on bread and top with roasted vegetables. Add mozzarella and tomato. Drizzle vinegar over sandwich. Serve.

Veggie Italian Hoagies image

Provided by Amiel Stanek

Yield 4 servings

Number Of Ingredients 8

1 cup drained jarred giardiniera, finely chopped, plus some brine from the jar
1 cup mayonnaise
4 (8-inch) soft Italian sub rolls, split
4 large meaty tomatoes, sliced 1/2 inch thick
Kosher salt
1 head of iceberg lettuce, thinly shredded
Freshly ground black pepper
Olive oil (for drizzling)

Steps:

Mix giardiniera into mayonnaise in a small bowl. Thickly spread some giardiniera mixture over the bottom half of each roll. Top each with tomato slices; season with salt. Layer on a thick tuft of shredded lettuce; season lettuce with salt, pepper, and a splash of reserved giardiniera brine (about 1 Tbsp. per sandwich). Drizzle with oil.