Vegetarian Italian Sub

Ingredients

• 4 Hoagie rolls
• 1 cup Roasted red peppers (jarred), drained and sliced
• 1 can Artichoke hearts, canned, drained and quartered
• 6 oz Part-skim mozzarella, sliced, or provolone
• ⅜ cup Kalamata olives, chopped
• ½ Red onion, sliced paper thin
• 2 Roma tomatoes, sliced
• 2 cups Romaine lettuce, shredded
• 3 tbsp Extra-virgin olive oil
• 2 tbsp Red wine vinegar
• 1 ½ tsp Dried oregano
• ½ tsp Red pepper flakes
• ¼ tsp Kosher salt

Method

1. Whisk the oil, vinegar, oregano, pepper flakes and salt into a dressing. This is the thing that makes a sub taste like a sub, and it goes on last.
2. Split the rolls without cutting all the way through, so they hinge.
3. Layer cheese against the bottom, then artichokes, roasted peppers, olives, onion and tomato.
4. Pile the shredded lettuce on top and dress it directly, then close the roll and press. Dressing the lettuce rather than the bread keeps everything below it crisp.
5. Wrap tightly in parchment and give it 15 minutes before cutting.

Notes

✨ The restaurant touch

Dress the lettuce, not the bread. Every good sub shop does this and almost no home cook does.

🧒 For the kids

Cheese, tomato and lettuce with a little oil. Skip the olives, onion and pepper flakes.

🥡 Leftovers

Wrapped tight, it holds 4 hours in a cooler and improves for the first two.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.