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Veggie Subs

Whether you call it a hoagie, sub, or hero, vegetarians and meat eaters alike will love this sandwich loaded with sharp provolone and a combo of roasted and pickled veggies.

Serves 12
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
204 calories per serving


> 1 medium red onion, thinly sliced
> 3 medium bell peppers, seeded and thinly sliced
> 1 tsp dried oregano
> 4 tbsp olive oil, divided
> 4 (8-inch) sub rolls
> 1 (14 oz) jar quartered artichoke hearts, drained
> 8 pepperoncini, drained, stems removed and halved lengthwise
> 8 slices provolone cheese
> 2 plum tomatoes, very thinly sliced
> 1/4 cup balsamic vinegar


Preheat oven to 425°F. In a large bowl, toss the onion and peppers with the oregano and 2 tbsp oil. Season with salt. Spread into an even layer on a large sheet pan. Bake 20 min., until browned and tender.
To assemble sandwiches, split the rolls. Divide all the roasted vegetables, artichokes, and pepperoncini among rolls. Top with the cheese.
Top with tomato slices. Drizzle with the vinegar and remaining 2 tbsp oil. Season with salt and pepper to taste. Cut each hoagie roll into 3 pieces.


To serve these melty and warm, pop the sandwiches in the preheated oven for 5 min. after topping with cheese in step 2. Continue with step 3.

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