The Anna (vegetarian Sub) Recipe

Slice and season

Trim ends of zucchini and yellow squash and slice lengthwise into 1/4-inch thick planks. Clean mushrooms and slice thinly if large; leave small mushrooms whole or halved. Thinly shave red onion into rings or half-rings and place in a small bowl of cold water while you cook to mellow the bite (optional).

Season

In a bowl, toss zucchini, yellow squash, and mushrooms with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat a grill pan or skillet over medium-high heat until hot. Working in batches if needed, grill zucchini and yellow squash slices 2–3 minutes per side until you have good char marks and they are tender but not mushy. Remove to a plate. In the same pan, add the mushrooms and sauté 4–5 minutes until golden and any liquid has evaporated. Taste and adjust seasoning if needed.

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acidity, or sweetness to preference.

Preheat the oven broiler or a toaster oven. Split the baguette lengthwise (or slice into a 6–8 inch sandwich). Lightly brush the cut sides with 1 tablespoon olive oil. Place under the broiler or in a toaster oven until golden and slightly crisp, about 2–4 minutes — watch closely to avoid burning.

When toasted, crumble the 2 ounces goat cheese and distribute it on one cut side of the baguette. Top with the 2 ounces mozzarella (sliced or shredded). If you prefer the cheeses warm and slightly melty, return to broiler for 30–60 seconds until cheese just softens; otherwise leave at room temperature for a fresh contrast.

Layer the grilled zucchini and yellow squash over the cheese on the bottom half of the baguette. Top with the sautéed mushrooms in an even layer.

Drain the red onion if you soaked it and blot dry with paper towel. Scatter the shaved red onion and shredded lettuce over the vegetables.

Drizzle 1–2 tablespoons of the red wine vinaigrette evenly over the fillings (start with 1 tablespoon, add more to taste). Close the sandwich with the top half of the baguette and press gently.

Slice the sandwich in half and serve immediately. If preparing to-go, wrap snugly so fillings hold; include extra vinaigrette on the side if desired.