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!
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!
- Recipe for Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce (kalynskitchen.com)
- 10 New Uses for Sriracha (theuneditedmama.wordpress.com)
- Grilled Zucchini and Summer Squash Stacks with melted mozzarella cheese! (thefitspirationalblonde.wordpress.com)