Project Description

Vegetarian Hoagie on a Pretzel Brioche

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Tender roasted vegetables, Italian dressing and provolone are piled on a delicious pretzel brioche in this zingy sandwich recipe. Use any vegetables you have in the fridge, or create a meat version with slices of salami and ham.

Ingredients – Dressing:

  • ¼ cup olive oil
  • 2½ cup red wine vinegar
  • ¼ teaspoon Italian seasoning
  • A pinch granulated sugar
  • ¼ teaspoon each salt and pepper

Ingredients – Sandwiches:

  • 4 Pretzel Hot Dog Buns
  • 6 cups cut vegetables, such as mushrooms, zucchini, eggplant, butternut squash, cauliflower, asparagus, or broccoli
  • 3 tablespoons olive oil
  • 8 slices provolone cheese
  • 3 roasted red peppers from a jar, drained and quartered
  • 1 small onion, thinly sliced
  • 1 cup shredded iceberg lettuce
  • 2 tomatoes, thinly sliced
  • hot banana pepper slices, optional

Directions:

1. To make the dressing: Whisk together all ingredients in a medium bowl or 2-cup measuring cup.

2. Preheat the oven to 450˚F. Toss the vegetables with the olive oil on a large baking sheet. Roast the vegetables 15 to 20 minutes, or until tender and beginning to brown, stirring occasionally. Let cool.

3. To make the sandwiches: Open each pretzel hot dog bun and brush the insides with dressing. Fold each slice of provolone cheese in half and place two slices on each bun. Top with 3 slices of roasted red pepper, ½ cup roasted vegetables, several slices of onion, ¼ cup iceberg lettuce, 2-3 tomato slices, and 2-3 hot banana pepper slices, if desired. Close the sandwiches and serve immediately.