Veggie Sub with Creamy Sriracha Sauce

Veggie Sub with Creamy Sriracha Sauce

Veggie Sub with Creamy Sriracha Sauce

This veggie sub sandwich is a nice, light and tasty lunch item, suitable on its own as a summer snack while you relax on the veranda or, in colder weather a warm companion to a hearty soup. To give the sandwich its first layer of flavor, I sauteed the  vegetables with a bit of olive oil, adding in some cracked black pepper and a spoonful of minced garlic to create a culinary scrum. And for those who know me, going the extra step to spice things up should be of no surprise, hence creamy Sriracha Sauce.

This recipe made 4 sandwiches, and we have enough veggies left for a different meal tomorrow!

Ingredients:

Start with the bread. Bake your own if you choose, but to save time we went to the store and picked up Bolillo rolls (think a 6-inch long, Mexican version of classic French Bread.) Cut them horizontally to create the platform for the veggies to rest upon.

2 green bell peppers, cored, seeded and sliced

1 yellow and 1 red bell pepper, cored, seeded and sliced

2 medium zucchini, sliced into planks

* Chop the bell peppers into very small strips; cut the zucchini into small, thin planks. My zucchini planks were about 1 inch by 2 inch rectangles so as to fit nicely on the bread base.

(optional: sliced yellow squash, cremini mushrooms, or any other vegetable suitable for the saute pan)

4 Tablespoons of olive oil

1 teaspoon of minced garlic

cracked black pepper to taste

Put everything into a large pan and saute until the vegetables are soft and pliable.

 

Creamy Sriracha Sauce (based on an original recipe from the talented New York City chef, Serena Palumbo)

In a separate bowl, mix together the following:

1 cup sour cream

2 Tablespoons Sriracha Sauce

1 teaspoon lemon juice

 

Putting it all together:

This is the easy part. Layer from the bottom: bread, sauce, zucchini, bell peppers, sauce, bread.

This veggie sub is a healthy treat with a little bit of everything. It has a nice crunch from the crust of the bread, set off by the soft texture inside the roll. And the sauteed vegetables have a savory flavor perfectly complementing the creamy yet spicy bite of the Sriracha sauce. Just grab some napkins and a cold glass of milk and you are ready to enjoy!

I’m hungry again just typing the description!

Buen Provecho, amigos!

 

 

 

 

 

 

Advertisements

2 responses to this post.

  1. always good to see a recipe that uses zucchini. it is that time of year when zucchini from home gardens are plentiful!

    Reply

    • The benefit of living in a farming area. You can’t turn around without someone giving away fresh tomatoes, cucumbers,zucchini or something. I gave away two big bags of hot peppers the other day.

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: