By the time I get out of work, take the subway home to Brooklyn, run an errand or two, decompress for a minute, and make a satisfying dinner, it’s already time to start thinking about bedtime. It’s not like I’m a working-world-newbie, I’ve been out of college for over 4 years now. But to be honest, I’m still finding it challenging to accept the fact that life isn’t fun and games anymore. It’s exhausting. So until a 4 day work week becomes the new standard (it could happen, right?), if there’s a shortcut to a healthy, fresh, vegetarian-friendly meal, I’ll take it. And that’s why tonight’s dinner was so awesome. I already had two leftover patties from when I made my vegan sausage burgers last week. So tonight’s recipe is simply transforming them by stuffing the burgers into split whole wheat baguettes (from a local bakery) and covering them in red sauce, fresh mozzarella cheese, and homegrown basil. I had homemade red sauce on hand, but a jarred sauce works just as well and makes this dish even easier. So tonight after work, all I had to do was assemble the sandwiches, broil them for a few minutes, and voila! Vegetarian Italian Sausage Subs.
It’s an understatement to say that these subs were delicious. They were out of control scrumptious status. In fact, this recipe is the only reason you need to make my vegan sausage style patties from last week. I had originally intended them to be for breakfast dishes, but honestly, I might like this variation even better.
To top it all off, this dish is also pretty healthy. Yes, there’s cheese and bread involved. But I used fresh, local whole-wheat baguette and a mere serving (or two) of cheese. For myself, I even scoop the bread which cuts the carbs a little bit. And I cut the baguette portions myself so I could control the size. The patties themselves are packed with protein, fiber, and veggies, and because the bulk of the burger is cauliflower and mushrooms, they are both hearty and light. During the week I try to be super healthy, keeping my calories relatively low and my portions in check. With that said, these subs are totally what I would consider a healthy and balanced weeknight dinner. For a quick side dish, I sautéed spinach with a touch of oil and garlic, and a little later ate a perfectly ripe pear for dessert. Belly full and spirits high, I’m ready to take on the rest of the week. Who’s with me!?
Vegetarian Italian "Sausage" Sub Sandwiches Serves: 6 Start to Finish: 15 minutes* Ingredients 1 batch (6 patties) Vegan Sausage Style Burgers, click here for recipe 6 Whole-Wheat Baguettes (6" each) 6-12 ounces Fresh Mozzarella Cheese, sliced (1-2 ounces per sandwich) 1.5 cups Marinara Sauce, click here for my Simple Roasted Tomato Sauce recipe** Fresh Basil Leaves
If using previously made veggie burgers, heat up on the stove over medium heat, a few minutes per side.
Slice each baguette length-wise. Scoop out some of the bread from the inside of the baguette, if desired. Layer bottom half of each baguette with 1/4 cup red sauce, one patty (split in half if necessary to fit the length of bread), 1-2 ounces sliced mozzarella cheese, and finally, 2-3 fresh basil leaves.
Place bottom halves and top halves (inside facing up) on sheet pan. Broil until bread is toasty and cheese is melted. I actually had to remove the top halves a couple minutes before the bottom halves to prevent them from burning (which was after about 2 minutes). Keep an eye on them, broiling doesn’t take long.
When cheese is melted (3-4 min.), remove from broiler. Top each bottom half with a toasty top half. Serve with more sauce for dipping.
*This recipe takes about 15 minutes if they burgers are pre-made. If not, the whole recipe takes about an hour. I made my patties last week so this was a very quick dinner for me!