Italian Vegetable Hoagies

July/August 2009

Your rating: None Average: 4.3 (171 votes)

This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.

"Good recipe. I used red wine vinegar instead of basalmic and used a little feta cheese as well. Definitely a keeper. "
Italian Vegetable Hoagies

20 Reviews for Italian Vegetable Hoagies


So good and quick to make! I added some olives, red and yellow peppers and crumbled in some tofu! Definitely toast the bread!


This sandwich was DELICOUS! It packed in so much flavor without the extra calories and it's so great since it's so healthy! My kids beg for it every lunch. I personally love spicy things, so I think a couple of pickled jalapenos or banana peppers would put a kick into it. Try toasting the bread with the cheese on it so it becomes melted! Don't be shy to make this sandwich your own!


AWESOME! After my first bite, I inhaled this sandwich. I love it when just a few simple ingredients can deliver such flavor. I didn't bother soaking the red onions. I think next time I'll add a few black olives. Yum!

Comments (1)


jezuzgirl wrote 3 years 23 weeks ago

Hi, just letting you know the black olives are a good add!


I am not a vegetarian but could easily convert to one after eating this devine sandwich! I made a few minor adjustments: (1) I did not soak the onion rings and they were just fine and likely that helped avoid extra moisture and juiciness. (2) I slightly increased the tomatoes, vinegar and oil. (3) The baquette bread in the bakery was much to hard, and my teeth are old (!) so I used Kaiser whole grain rolls and they were perfect. All in all, this one's a keeper.


I am not vegetarian, but could very well become one after eating this delicious sandwich! I did make minor adjustments but basically kept the recipe "integrity" as much as possible. I did not soak the onions and they were just fine and probably helped keep the filling drier. I used whole grain Kaiser rolls because the store's baquette bread was too hard and my teeth are too old. I have made notes that next time I will use a little more cheese, a large tomato, an additional tablespoon each of balsamic vinegar and olive oil. Thanks for this tasty recipe!


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