Veggie Hoagie


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(One half is with cheese. I left it open-faced so you could see the colors and ingredients better.)

Ingredients

One Country Wheat Baguette (Whole Foods) or hoagie/hero bread of choice
One small eggplant, cut lengthwise in thin slices
Olive oil, salt & pepper for eggplant
Roasted red peppers or roasted tomatoes (Also Whole Foods)
Pickles and Olives
Cheese (Dairy or non-dairy)
Tahini or mustard or mayonnaise
Sprouts (optional)

Directions

1. Preheat the oven to 400 degrees. Wash and slice eggplant in thin slices. Brush with olive oil and sprinkle with a dash of salt (optional). Place in oven and bake about 5 minutes and then turn the eggplant and turn up to broil. Watch carefully and remove when the edges are crisp, perhaps only 5 minutes. (Depends on how thinly you sliced the eggplant.)
2. Cut bread lengthwise to expose two open slices. (I also cut the baguette in half to make 2 hoagies.)
3. Spread with tahini, mayo, or mustard.
4. Layer on the roasted peppers or tomatoes, olives, pickles, and cheese slices, if using.
5. Place top half of hoagie onto filled half and enjoy. If not already cut in half crosswise, do so carefully. (See note on first recipe about slicing a filled sandwich.)

Other Sandwich Ideas, mostly from my book The Whole Foods Experience. Go to my website, www.menupause.info and click on MY BOOKS to order a copy. Remember, these can be made on any bread you like, and if you are allergic to wheat or on a totally gluten-free diet, check out the gluten-free flax bread at Whole Foods. The rice breads crumble and some of the others are also not great for slicing. More information will be coming when I do a gluten-free posting.

1. Natural nut butter (peanut, almond, cashew, pistachio, soy, etc.) without sugar, hydrogenated oils, or preservatives) with grated carrots on whole grain bread.
2. Egg salad or tuna salad or tofuna salad (See Salads in Kitchen Nutritrion Index) stuffed into a lettuce-lined pita pocket bread.
3. Apple butter (no added sugar), sliced ripe banana on cracked whole wheat.
4. Cream cheese or Yogurt cheese (See Kitchen Nutrition Index) and honey on date nut bread or a pumpernickel bagel.
5. Natural cheese (dairy or non-dairy), sliced tomatoes, mustard, and sprouts on rye bread.
6. Hoomus (chick pea spread), cucumber, and grated carrots on a whole wheat bun or stuffed into pita pocket bread.
7. Banana slices, nut butter, and fruit-sweetened jam on oatmeal bread or flaxseed bread.
8. Slivers of ripe avocado, roasted red pepper, cucumber and sprouts on whole grain hoagie roll, baguette or kaiser roll. (Similar to recipe above.)
9. Tahini, honey, and wheat germ on challah. (Jewish braided bread)
10. Black bean dip (in salsa section), onion, sliced tomato on corn bread.

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