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Hoagies and Cheesesteaks Recipe – A Classic Sandwich Perfect for Lunch or Dinner
Roasted Veggie Hoagie:
For the dressing:
3 garlic cloves minced
1 cup (180 ml) mayo
Zest and juice of one lemon
1 tbs miso paste
1 tbs fresh oregano
1 tsp Korean red pepper flakes
¼ cup fresh chopped parsley
For the hoagie:
2 eggplant or three large portabello mushrooms
3 sweet red peppers
500g of kale, spinach, or broccoli rabe
3 balls of good quality fresh mozzarella cheese
juice of 1 lemon
3 cloves of garlic
9 tbs olive oil
For the dressing combine all the ingredients and blitz in your food processor.
Preheat your oven to 225º C, or prepare your gas or charcoal grill. Slice the eggplant in half lengthwise and cut crisscross patterns in the flesh. Brush with one tbs of olive oil, season with salt, and roast for 40 minutes or bbq until fully cooked. The eggplant should be tender and creamy with some charing on the skin.
Roast or bbq the sweet red peppers whole without oil until the skin just begins to turn black and the flesh begins to soften. Remove them from the oven or bbq and place them in a covered bowl to let them cool slightly. Peel the peppers and remove the stem and seeds, taking care to reserve the liquid. Add one clove of minced garlic and 2 tbs of olive oil.
Wash and chop your kale, spinach, or broccoli rabe and cook in a covered pan on low for about 20 minutes with one tbs of olive oil and salt to taste. Spinach will take much less time, broccoli rabe will take a bit more. Remove the lid and add 1 clove of minced garlic. Cook on high heat for just one minute stirring continuously.
Tear apart the mozzarella, and combine it with the lemon juice, 1 grated clove of garlic, five tbsp of olive oil, and salt to taste.
To build the sandwich, put two or three tablespoons of dressing on each roll, then divide the cooked veggies and mozzarella mixture between the six rolls. Dress with some additional freshly chopped parsley. No joke, these sandwiches are seriously delicious!