Italian Loaded Recipe

Slice vegetables

Halve the onion from pole to pole and cut into 1/4-inch slices. Core and seed the bell peppers, then cut into 1/2-inch strips. Wipe mushrooms clean with a damp towel and slice into 1/4-inch pieces. Mince the garlic.

Sauté until caramelized

Heat a large heavy skillet or cast-iron griddle over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sliced onions and a pinch of salt. Cook, stirring occasionally, about 6–8 minutes until they begin to soften and brown. Push onions to the side, add the remaining 1 tablespoon oil, then add peppers and mushrooms. Stir frequently to combine with onions. Cook 7–9 minutes until peppers are softened and mushrooms have released moisture and browned. Add the minced garlic, dried oregano, red pepper flakes, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper; cook 1 more minute until fragrant. Taste and adjust seasoning.

Preheat broiler or oven to high broil. Slice rolls open but keep hinged. Lightly spread butter on cut sides. Place cut-side up on a baking sheet and broil 1–2 minutes until golden — watch carefully to avoid burning. Remove from oven.

Transfer the sautéed vegetable mixture into the bottom halves of the toasted rolls, dividing evenly among 4 rolls (about 1/2 cup vegetables per roll, varying). Spoon about 1/4 cup marinara sauce over the vegetables on each sandwich (reserve any extra sauce).

Top each sandwich with one provolone slice (or fold to cover). If the slices are small, use additional slices to fully cover the filling. Sprinkle about 1/2 tablespoon grated Parmesan over each (optional).

Place sandwiches under a preheated broiler or in a 375°F (190°C) oven just until the provolone melts and bubbles, about 1–3 minutes under broiler or 6–8 minutes in oven. Watch closely to prevent burning.

Remove from oven. Scatter fresh basil leaves over the melted cheese if using. Close sandwiches, slice in half if desired, and serve immediately with remaining marinara on the side for dipping.