Veggie Sub Recipe

Prepare rolls

Preheat oven to 375°F (190°C). Slice the sub rolls lengthwise, keeping them open-faced. Lightly brush each cut side with softened butter or olive oil (about 1 teaspoon per half roll).

Melt cheese

Place provolone slices on the cut faces of each roll. Put the prepared rolls on a baking sheet and bake in the preheated oven for 5–7 minutes, or until the cheese just melts and edges of the bread are golden. Remove from oven and set aside.

Season vegetables

In a medium bowl, combine sliced zucchini, bell peppers, red onion, and eggplant (if using). Add 2 tablespoons olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss to coat evenly.

Grill or pan-sear

Heat a grill pan or skillet over medium-high heat until hot. Add vegetables in a single layer (work in batches to avoid crowding). Cook 3–4 minutes per side, turning once, until vegetables have good char marks and are tender-crisp. Transfer grilled vegetables to a plate.

Finish vegetables

If desired, drizzle the grilled vegetables with the red wine or balsamic vinegar and toss lightly to deglaze and add brightness. Taste and adjust salt and pepper.

Spread about 1 tablespoon mayonnaise (or sandwich spread) onto the bottom (open) face of each melted-cheese roll.

Layer 1/2 cup shredded lettuce evenly over the mayo on each roll.

Arrange 4–6 slices of tomato across each roll on top of the lettuce.

Distribute the warm grilled vegetables evenly over the tomato layer, dividing the vegetables between the two rolls.

If you want a little heat, sprinkle a pinch (about 1/8–1/4 tsp) of red pepper flakes over each sandwich. Add additional salt/pepper to taste.

Serve the open-faced veggie subs warm. Optionally, close them and press gently, or serve with extra grilled vegetables on the side.