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!


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!








Need a little zip?


Add a little zip to your pasta!

I imagine if you asked them, the highly skilled, five star restaurant owning, department store housewares hawking celebrity chefs you see on television would admit that quite often they need to resort to quick, processed foods for meals.  Aside from the notoriety, high pay and on-call makeup artists and hair stylists, they’re regular people just like you and me.  And their job is a lot tougher than mine, maybe yours, too.  If you think about it, these folks and their careers ride the winds of public popularity. That, my friends, can be fleeting.

So tonight I was looking at my stacks and stacks of cookbooks, pondering whether or not quinoa  might be a good diversion from couscous, when a thought occurred.

I can be a celebrity chef, too!

So I looked in the fridge and found the package of pre-made ravioli.  But alas, the nice bottle of spaghetti sauce had gone bad. What to do? Could I go off the beaten path and have ravioli, straight with no chaser? Thankfully, tucked away in the fridge door rack, next to the old bottle of chocolate sauce (and partially hidden by the almost empty bottle of bread and butter pickles, you know – your fridge has the same stuff!) was a bottle of Sriracha Sauce!

I added just a few drops , stirred it in, added some grated Parmesan, then a few more dashes of the red rooster.

Perfect! Just the right amount of zip.

Now to see what’s on the Food Network.