Hoagies need love too!
During my junior year of high school I went to live with my mother in the burbs. My mom was an up and coming entrepreneur at the time and worked long hours well into the night. Though I was beyond competent as a cook, with school and football practice I had little time to prepare meals. With many fast food places within walking distance and touchdown money in my pockets I frequented Subway, Whataburger, and Taco Bell. You couldn’t beat the 10 for $10 deals at taco. Blows my mind that once upon a time I could actually eat 10 tacos in one sitting, not to mention to be as fit as I was. More often than not though, I made the “better” choice and frequented Subway.
Now I can’t remember the last time I ate at Subway, but I will never forget how to make a hoagie sandwich. Back then I would visit during slow hours and my buddy Mike would be the only person on duty during that shift. Mike typically was caught up with his girlfriend, so I go behind the counter and make my own sandwich. For me this meant a sandwich stacked high with double the meat, double the veggies, and heavy on the mayo!
Fast forward to today and its like a Cosby Show episode, where Cliff Huxtable had to forgo his beloved hoagie due to concerns for his health. Luckily for me, I’ve been on the right path from a diet perspective for a long time. However, ain’t nothing like a good hoagie sandwich.
Take a look at me now, as I’m a long way from a Subway Italian BMT with extra everything. Though it’s vegan, this sandwich is a beast. It’s got a lot going on, but they all work well together. Most of the fixings are from previous recipes which you can access via the supplied links in this post. There was very little cooking done, as I already had on hand leftover raspberry sofrito and collard greens chiffonade. All that was left was to mix the simple dressing and roast the cauliflower and mushrooms. The rest of the work is simply about assembling/stacking!
Per my earlier sofrito post, the raspberries after the slow simmering process take on savory notes with a hint of the tart raspberry flavor. The acidity from the lemon based vinaigrette used in the chiffonade adds a cleansing element and helps to lighten the sandwich a bit, while the smokiness from the chipotle dressing just adds a bit more complexity to the dish and helps to elevate the different yet simple ingredients used.
This a go to Saturday football watching dish for me. Pair with some crispy oven-roasted purple fries and your beer/wine of choice, then thank me later.
Dope beats, fresh eats. Enjoy!
“Take A Look At Me Now” vegan hoagie sandwich with raspberry sofrito and chipotle-coconut dressingPrint
- 1 whole cauliflower cut into 1/2 inch flat florets
- 3 large portabello mushroom caps sliced lengthwise
- 1 medium tomato sliced
- 1 can coconut milk
- 1 4 oz can chipotle chiles in adobo sauce
- 1 teaspoon smoked sweet paprika
- Juice from 1/2 small lime
- 1/4 cup olive oil
- salt and pepper to taste
- 1 cup Raspberry sofrito
- 1 cup Collard Green Chiffonade
- 4 submarine style sandwich buns
Make the chipotle-coconut sauce
- Place coconut milk in a mixing bowl
- Remove chipotle chiles from the can and set aside. Add the sauce from the can to the coconut milk along with olive oil, lime juice, paprika, salt and pepper. Mix well and set aside.
Make the Sandwich
- Layer sofrito on bottom half of bun. Then top with mushrooms, cauliflower and tomatoes
- Add the collard greens and lastly the the dressing.