Monday, March 23, 2015

Baked Veggie Sandwich

A good Veggie Sandwich is one of my favorite's and I love this sandwich. This is one of those sandwiches that is just packed with flavor.  The combination of the roasted peppers, Baby Bella Mushrooms, topped with a great mix of Italian cheeses and you have a great sandwich. This is a great sandwich to offer vegetarian friends and family members,our vegetarian daughter loves this sandwich.

Baked Veggie Sandwich

Baked Veggie Sandwich at Miz Helen's Country Cottage



We Start This Sandwich With A Saute
Onions, Garlic and Mushrooms In A Rich Sauce

Baked Veggie Sandwich at Miz Helen's Country Cottage

Using The Sauce To Prep The Rolls Then Toast

Baked Veggie Sandwich at Miz Helen's Country Cottage

Add Italian Cheese To The Bottom Roll

Baked Veggie Sandwich at Miz Helen's Country Cottage

Layer Roasted Red Peppers On Top Of The Cheese

Baked Veggie Sandwich at Miz Helen's Country Cottage

Layer The Garlic, Onion and Mushroom Saute

Baked Veggie Sandwich at Miz Helen's Country Cottage

Layer Italian Cheese Mix On Top and Melt The Cheese

Baked Veggie Sandwich at Miz Helen's Country Cottage

Baked Veggie Sandwich
Miz Helen's Kitchen
Serves 4
Ingredients
4 cups Baby Bella Mushrooms, sliced
2 Red Onions, sliced
1/2 yellow onion, chopped fine
3 cloves garlic, minced
6 tablespoons Worcestershire Sauce
1 1/2 tablespoon Balsamic Vinegar
1 teaspoon salt
1 teaspoon pepper
dash cayenne pepper, to taste
2 tablespoons parsley
2 tablespoons olive oil
3 tablespoons butter
8 ounce Jar Roasted Red Peppers
4 cups Italian Five Cheese Mix
4 sub rolls
Directions
Split the Sub Rolls and lay them on a long baking sheet.
In a large skillet heat the olive oil and butter.
Add the mushrooms, onions and garlic to the skillet and start to saute.
When the onions start to turn, add the Worcestershire, Balsamic Vinegar, salt, peppers, and parsley.
Simmer the mix until the mushrooms are tender.
Brush both sides of the sub rolls with some of the sauce from the skillet.
Bake the rolls in the oven at 425 degrees 5 to 8 minutes until lightly toasted.
Layer 2 cups of the cheese equally divided to the 4 bottoms of the rolls.
Layer the roasted red peppers on top of the cheese.
Layer the mushroom, garlic and onion mix on top of the peppers.
Layer the remainder of the cheese equally divided between the rolls.
Bake in the oven at 425 degrees 5 to 8 minutes until the cheese is melted.
Serve warm.
Enjoy!

Enjoy!

Baked Veggie Sandwich at Miz Helen's Country Cottage

10 comments:

  1. This looks delicious! I'm sure it tastes the same. I love veggie sandwiches and will definitely try this.

    Have a wonderful week!
    xo
    Pat

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  2. What a terrific sandwich!!
    It's actually a mean in a sandwich :)
    It's early afternoon here, and I haven't eaten yet - and I'm drooling

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  3. I can tell you right now I am going to love that sandwich! I cannot wait to try it! Yumming it right into my recipe box right now!

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  4. This looks amazing! I like to have at least a few meatless days per week. I'll definitely be adding this to my menu :). Thanks!

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  5. My kind of sandwich Miz Helen, Count me in for Monday!
    Jenna

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  6. This has my husband's name written all over it!! I can't wait to make it for him! Thanks for sharing at Inspire Me Mondays!!
    -Emily

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  7. This looks so good!! I am definitely saving this to try later. Thanks for sharing!

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  8. YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  9. This looks amazing and definitely my kind of sandwich! Thanks so much for sharing :)

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  10. Baked veggie sandwich Looks delicious thanks for sharing with Hearth and soul blog hop, pinning,

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Miz Helen