Vegetarian Sub Recipe

Slice the sub roll lengthwise, leaving a small hinge if desired. Toast lightly on a grill pan or in a toaster oven until just golden, about 2–3 minutes. This helps prevent sogginess.

In a small bowl, mix mayonnaise and Dijon mustard until smooth. Spread the mayo-mustard mixture evenly on the bottom half of the toasted roll (about 3 tbs total). Spread the hummus evenly on the top half of the roll (about 2 tbs).

Place provolone slices on the bottom half of the roll over the mayo layer. If you prefer melted cheese, place the open sandwich under a broiler for 30–45 seconds just until cheese softens.

Layer the shredded romaine evenly over the cheese (about 1 cup). Arrange the tomato slices in a single layer on top of the lettuce.

Add cucumber slices, then a few thin rings of red onion distributed evenly.

Place the roasted red pepper strips and pepperoncini/banana pepper slices over the vegetables for sweetness and tang.

Fan the avocado slices on top, arranging them so they cover most of the sandwich interior.

Heat the marinated grilled eggplant briefly in a skillet over medium heat (about 2 minutes per side) just to warm and activate the marinade, or use it at room temperature if pre-grilled. Place the eggplant slices over the peppers.

Scatter the quartered marinated artichoke hearts evenly across the sandwich interior.

In a small bowl whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper. Drizzle the dressing evenly over the assembled sandwich fillings.

Close the sandwich and press gently to compact the layers. If serving later or to hold it together, wrap tightly in parchment or plastic wrap and let rest 10 minutes to allow flavors to meld.

Cut the sub on a diagonal into two portions and serve immediately.