MEATLESS MARINARA SUB SANDWICH

Meatless Marinara Sub Sandwich image

Provided by Food Network

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 15

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1 small red onion, halved and thinly sliced
1 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1 jarred roasted red pepper, thinly sliced
2 store-bought black bean burger patties
Two 6-inch whole-wheat sub sandwich rolls
1/4 cup store-bought pesto
2 slices vegan Cheddar-style cheese
1/4 cup warm Classic Marinara Sauce, recipe follows
Small handful of baby spinach leaves
2 medium cloves garlic, minced
3 tablespoons extra-virgin olive oil
Two 14-ounce cans chopped tomatoes (preferably organic)
Handful of fresh basil leaves, chopped
Flaky sea salt and freshly ground black pepper

Steps:

To make the balsamic onions, fry the onions in a small saute pan with the oil over medium heat until softened, about 8 minutes. Stir in the vinegar. Push the onions to one side of the pan and add the sliced pepper to the other side to warm through.
Cook the burger patties according to the package instructions.
Cut the rolls in half and toast or warm.
Spread a layer of pesto over the inside of each roll. Cut the burger patties in half and lay two pieces along the bottom half of each roll. Cut the cheese slices in half and lay on top of each piece of burger, then add a spoonful of Classic Marinara Sauce. Top with the balsamic onions, red peppers and a scattering of spinach.
Place the top halves of the rolls on top of the subs and they are ready to devour.
In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well.
Turn up the heat to a bubbling simmer and allow the juices to cook off, stirring occasionally, about 20 minutes. Turn off the heat and stir in the remaining 1 tablespoon oil, the basil and season with salt and pepper. The marinara sauce will keep in the fridge for up to 5 days and freezes well.