Italian Ish Veggie Sandwich Food

VEGAN ITALIAN COLD CUT SANDWICH

Steps:

• Cut the hoagie roll open in half lengthwise. Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese. Sprinkle the salt, pepper and oregano across the mayo on the top half of the hoagie. Drizzle the sunflower oil and vinegar over the vegetables. Place the top half on top of the hoagie on the veggie side. Eat and enjoy!

ITALIAN-ISH VEGGIE SANDWICH

Steps:

• Cut onions into rings.
• Cut zucchini and squash in half lenthwise and then into half rings.
• Cut bell pepper into strips.
• Cut mushroom into strips.
• Cut tomatoes in half.
• Cut cheese into thin slices.
• Heat oil in a pan.
• Add onions and saute until they start to soften.
• Salting the onions at this point will keep them from getting too brown.
• Add garlic and saute for about a minute, do not let garlic brown as it will become bitter.
• Add mushrooms and peppers and saute until they start to get tender.
• Add zucchini, squash and cherry tomatoes.
• Spoon in artichoke hearts.
• Do not drain but do not pour entire contents in pan.
• Just allow the liquid that gets scooped up with the heart to reach pan and discard the rest.
• Saute all until desired consistency and most of the liquid is cooked off.
• Cut bread in half lengthwise.
• Place slices of prosciutto evenly on bottom half of bread.
• Top with the vegetable mixture.
• Top the veggies with slices of cheese.
• Stick under broiler if desired to melt cheese.
• Cut into indivitual servings and enjoy.

GRILLED VEGETABLE PANINI

Steps:

• Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
• Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (about) extra-virgin olive oil
• 1/2 cup grated Parmesan
• In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
• Yield: 1 cup
• Prep Time: 10 minutes

VEGGIE ITALIAN HOAGIES

Steps:

• Mix giardiniera into mayonnaise in a small bowl. Thickly spread some giardiniera mixture over the bottom half of each roll. Top each with tomato slices; season with salt. Layer on a thick tuft of shredded lettuce; season lettuce with salt, pepper, and a splash of reserved giardiniera brine (about 1 Tbsp. per sandwich). Drizzle with oil.