Alright, Philadelphians – I initially wrote “hoagie” in the title but for some reason “sub” was a better fit. I really want to put hoagie in there given my Philly roots, but it didn’t work. I just don’t ever see a Philly Deli offering Roasted Red Pepper HOAGIES. Hoagies are loaded with meats, cheeses, oil, mayo, hot and sweet peppers…. this just isn’t a Philly sandwich. But feel free to call it a hoagie if it makes you feel better – it tastes just as good. )
This sandwich is great for picnics because the goat cheese lasts a long time in your picnic basket. Simply wrap it in wax paper and you’re on your way! It’s also great when you want to have a sophisticated and unique meal at your home without all of the fuss or stress that large and time consuming meals bring about. Like many of my recipes, this one takes minutes. You gotta love that! It goes great with a side salad filled with nuts and dried fruit.
Be creative. Use this recipe as a template for your own creations. Add grilled eggplant, portabella mushrooms, chicken… anything to make this sandwich to your liking! Have fun and enjoy.
If you like this sandwich, check out my Grilled Vegetable, Herb, and Goat Cheese Sandwich!
Roasted Rainbow Pepper Sub
Slightly adapted from: Eatingwell.com
1 12-ounce jar roasted red, orange and/or yellow peppers, rinsed
1 clove garlic, minced
1 Tbs. red wine vinegar
1 teaspoon extra-virgin olive oil
Pinch of salt
Freshly ground pepper to taste
1 16- to 20-inch baguette, preferably whole-wheat
3 tablespoon olive paste or olive tapenade – or pulse black olives with olive oil and salt in your food processor
4 ounces creamy goat cheese
1 1/2 cups arugula or spinach leaves
1 container of baby portabella mushrooms, sliced and sauteed in olive oil (5 minutes or so)
(PS – this sub is 220 calories per serving!!)
Combine peppers, garlic, vinegar and oil in a small bowl; toss to combine. Season with salt and pepper. (**Note: go easy on the garlic and vinegar. A little goes a loooong way!)
Slice baguette in half lengthwise.
Spread one half with olive paste and the other half with goat cheese.
Layer pepper mixture, mushrooms, and arugula over olive paste.
Top with remaining baguette. Cut across into 4 pieces.