During the week, I try to make at least one quick and easy meal the whole family will enjoy. Today, for instance, I decided to make Italian Sandwiches. In my family, everyone loves a hearty veggie sandwich. So I marinated a bunch of my favorite veggies in my Creamy Italian Dressing to make Italian sandwiches for dinner.

In order to enjoy a hearty Italian sandwich, the first step is selecting the vegetables. Although I chose certain vegetables, any vegetables you enjoy work well for this Italian sandwich recipe.

WHAT INGREDIENTS ARE NEEDED FOR VEGGIE ITALIAN SANDWICHES?

Whole grain vegan buns
Creamy Italian Dressing
Red bell peppers
Yellow zucchini
Green zucchini
White onion
Mushrooms
Eggplant

MARINATING THE VEGETABLES FOR ITALIAN SANDWICHES

Once the vegetables are cut, marinate the vegetables for the Italian Sandwiches in a container for a Ziplock bag. As a general rule, I prefer to marinate overnight, or for at least a few hours.

Then, I chose to grill my vegetables in a grill basket. Even though I prefer grilling, roasting is also an option.

GRILLING OR ROASTING THE MARINATED VEGETABLES

GRILLING INSTRUCTIONS

Preheat the grill to 400 degrees
Remove vegetables from the container or bag, reserving the leftover marinade.
Place the vegetables in the grill basket and put the basket on the hot grill
Toss the vegetables every 3-4 minutes, adding additional marinade, for a total of 12 minutes, or until the vegetables are cooked to your liking.

ROASTING VS. GRILLING ITALIAN VEGETABLES FOR ITALIAN SANDWICHES

ROASTING INSTRUCTIONS

Preheat the oven to 400 degrees
Using a baking sheet with a silicone baking mat or parchment paper, place vegetables on the baking pan in a single layer, reserving the leftover marinade to use throughout the cooking process.
Roast for 20 minutes, removing the vegetables from the oven halfway through and tossing with remaining marinade, and cook for the remaining time.

QUICK TIPS ON REDUCING BREAD FOR A CRISPIER SANDWICH

For those who avoid bread or prefer a crunchy sandwich, I suggest removing some of the bread from both sides of the bun in the center. Be careful, though, so you do not break through the bun.

Instead, scoop out each side, hollowing out the bun slightly. Then, I use the remaining bread for bread crumbs at a later time.

Regardless if you leave the buns intact, or remove the insides, I drizzle Creamy Italian Dressing on the bun and fill both sides with a generous layer of vegetables. Then, I add more creamy Italian dressing to the top of the veggies before broiling in the oven.

BROILING ITALIAN SANDWICHES WITH CREAMY ITALIAN DRESSING

The final step is broiling the sandwiches to get the bun crispy and to heat the veggies a second time. Since I chose an Italian theme for this sandwich, I served this Italian sandwich with Vegan Italian Wedding Soup, but an Italian Chopped Salad is fabulous as well.

IF YOU LOVE YUMMY VEGAN SANDWICHES, CHECK OUT THESE RECIPES

📖 Recipe

Italian Sandwiches

Kathy Carmichael

Italian Sandwiches are crunchy and filled with grilled marinated vegetables and smothered in creamy Italian dressing. Every bite of this Italian sandwich is heaven in your mouth.

4.60 from 5 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Sandwiches

Cuisine Italian

Servings servings

Calories 270 kcal

Equipment

▢
Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Ingredients

▢ 6 whole grain sandwich buns
▢ 1 recipe vegan creamy Italian dressing
▢ 2 red bell peppers cut into thin strips
▢ 1 yellow zucchini cut into ½ inch slices
▢ 1 green zucchini cut into ½ inch slices
▢ 1 small eggplant cut into ½ inch slices
▢ 1 white onion cut into thin strips
▢ 8 ounces sliced mushroom

Instructions

Marinate vegetables in ½ the creamy Italian Dressing recipe overnight in a container or large Ziplock bag.

Grilling Vegetables

Preheat the grill to 400 degrees
Remove vegetables from the container or bag, reserving the leftover marinade.
Place the vegetables in the grill basket and put the basket on the hot grill
Toss the vegetables every 3-4 minutes, adding additional marinade, for a total of 12 minutes, or until the vegetables are cooked to your liking.

ROASTING VEGETABLES

Preheat the oven to 400 degrees
Using a baking sheet with a silicone baking mat or parchment paper, place vegetables on the baking pan in a single layer, reserving the leftover marinade to use throughout the cooking process.
Roast for 20 minutes, removing the vegetables from the oven halfway through and tossing with remaining marinade, and cook for the remaining time.

PREPARING THE ITALIAN SANDWICHES

Turn on the oven broil on medium-high temperature
If reducing the amount of bread, remove excess bread from the inside of each side of the bun (use extra bread for bread crumbs or another recipe), or leave the bun intact.
Brush both sides of the buns with a thin layer of vegan creamy Italian dressing
Add a generous portion of vegetables on each side of each bun, and drizzle with additional creamy Italian dressing.
Broil for 5-7 minutes, watching carefully to avoid burning.
Remove from the oven and serve.

Notes

Since I chose an Italian theme for this sandwich, I served this Italian sandwich with Vegan Italian Wedding Soup, but an Italian Chopped Salad is fabulous as well.

Nutrition

Calories: 270kcalCarbohydrates: 44gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 516mgPotassium: 654mgFiber: 6gSugar: 11gVitamin A: 1398IUVitamin C: 66mgCalcium: 82mgIron: 3mg

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