I found these pictures while attempting to clean out my iphoto library; I forgot I had them because I suffer from CRS (can’t remember s***).These veggie hoagie were the vegetarian option in a trio sandwich offering for a late afternoon-open house style Graduation party. I made 6 loaf sized sandwiches, which were way too many, but that’s how I do things.
I wrote the recipe for one sandwich, because sometimes I pretend like I’m a normal person.
1 loaf of wheat bread, the kind from the bakery-not sliced.
¼ c pesto
¼ c sundried tomato tapenade
1 c olive oil
½ c balsamic vinegar
2 T mince garlic
1 T salt
1 T pepper
¼ to ½ c of the follow herbs, basil, parsley, thyme, rosemary and chives
½ cup olive tapenade
1 red onion, sliced into ¼ inch rings
2 zucchini, sliced into ¼ inch strips
2 yellow squash, sliced into ¼ inch strips
4 roma tomatoes, each one cut into 4 slices-not wedges
2 Japanese eggplant, cut into ¼ inch strips
2 red bell peppers
2 large or 8 small portabella mushrooms, cleaned and steams removed
Heat the grill to 400
Start by marinating the vegetable, since they a little time enhance themselves. In the bowl of a food processor combine everything from the olive oil through the herbs.
Place all the veggies on a baking sheet and drizzle the herb-olive oil mixture over the top; toss everything together so the veggies are fully coated with the marinade. Let the veggies sit for at least 30 minutes.
While the veggies marinate, slice the bread in half, to make a top and bottom. If your bread is really crusty remove a little of the bread from the middle of the loaf to make more room for the veggies.
Toast both half’s of the bread, either on the grill or toss them in the over at 400 for 15 minutes or so.
Grill the veggies, depending on how hot your grill is and, how much you put on the grill at one time and how thick your veggies are, the cooking time will different. I would say around 5 minutes per side, make sure to get nice grill marks-they taste good. When the veggies are cooked transfer them to a plate.
In a small bowl, mix the olive and sundried tomato tapenade.
Spread the tapenade mixture on one side on the toasted bread. Spread the pesto on the other side of the bread.
Stack the veggies on the bread bottom half of the loaf. When you have stacked all your veggies, or as many as you can fit, top the veggies with the top piece of the bread.
Now comes the tricky part, cut a 3 foot piece of plastic wrap and lay it on the counter. Place the sandwich on the plastic and at the same time, press the top of the sandwich down and wrap with the plastic. Continue to tightly roll the sandwich in the plastic. Place the rolled sandwich in the fridge for at least one hour, up to overnight.
Cut into desired size before removing plastic wrap, it makes life much easier, trust me.
I served this with a feta and cream cheese speared on the side.