Mixed Vegetable Hoagie Melts
and German potato salad

Name: Mixed Vegetable Hoagie Melts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Potatoes, baby red (sub new potatoes); 1 stalk Celery, chopped; 1 clove Shallots, chopped; 1 Tbsp Parsley, chopped; 1 Tbsp Oil, olive; 2 tsp Vinegar, apple cider; 1 tsp Mustard, use large grain mustard if you have it (sub Dijon); 1/2 tsp Sugar; 1 Bell peppers, red, sliced; 1 Onions, medium, sliced; 6 oz Artichoke hearts, canned, chopped; 1/4 cup Olives, any type, sliced (look for pre-sliced); 12 oz Zucchini, sliced into rounds; for baking Foil; 1 Tbsp + 1 Tbsp Oil, cooking; 4 Hoagie buns (sub hot dog buns); 4 tsp Mayonnaise; 4 tsp Mustard, Dijon; 4 slices Cheese, provolone or Swiss

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Loaded with veggies and with a Mediterranean twist from olives and artichoke hearts, these hoagie melts just need a couple minutes under the broiler to get melty and delicious. Serve the hoagies with a German-style potato salad that is great warm or chilled. This meal was also featured in 2017.

Proteins

Cheese

Cuisines

European - Northern

Ingredients

Metric

Servings:

German Potato Salad:

Potatoes, baby red - 1 lb (sub new potatoes)
Celery - 1 stalk , chopped
Shallots - 1 clove , chopped
Parsley - 1 Tbsp , chopped
Oil, olive - 1 Tbsp
Vinegar, apple cider - 2 tsp
Mustard, use large grain mustard if you have it - 1 tsp (sub Dijon)
Sugar - 1/2 tsp

Mixed Vegetable Hoagie Melts:

Bell peppers, red - 1 , sliced
Onions, medium - 1 , sliced
Artichoke hearts, canned - 6 oz , chopped
Olives, any type - 1/4 cup , sliced (look for pre-sliced)
Zucchini - 12 oz , sliced into rounds
Foil - for baking
Oil, cooking - 1 Tbsp + 1 Tbsp
Hoagie buns - 4 (sub hot dog buns)
Mayonnaise - 4 tsp
Mustard, Dijon - 4 tsp
Cheese, provolone or Swiss - 4 slices

Prep

Bell peppers / Onions / Artichoke hearts / Olives - (If prepping right before cooking, skip to Prep Step 2 and get potatoes boiling before continuing with prep; if using the grill, get grill heating.) Prep as directed. Store peppers and onions in one container. Combine artichoke hearts and olives in a second container. (Can be done up to 5 days ahead)
Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. (Can be done up to 4 days ahead)
Celery / Shallots / Parsley - Prep as directed and combine. (Can be done up to 3 days ahead)
Make potato salad - Quarter boiled potatoes. Combine with celery, shallots, parsley, olive oil, vinegar, mustard (portion for potato salad), and sugar. Season with some salt and pepper. (Can be done up to 2 days ahead)
Zucchini - Slice zucchini into rounds. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Turn on the oven's broiler and line a sheet pan with foil.
Heat a large skillet or frying pan with the first part of cooking oil over medium-high heat. Add zucchini slices in a single layer (do this in batches if needed) and sear until golden brown, ~3 minutes on each side. Set aside and return pan to heat. Add second part of cooking oil and then peppers and onions to heated oil. Saute until tender, ~4 minutes.
Add artichoke hearts and olives to pan and saute until heated through. Season with some salt and pepper.
Place hoagie buns, cut-side up on prepared sheet pan. Toast under broiler just until buns are beginning to turn golden brown, ~1 minute. (This will help prevent them from turning soggy when topped with vegetables.)
Brush hoagies with mayonnaise and mustard (portion for hoagies). Top with cooked vegetables and finish with cheese.
Return pan to oven and broil just until cheese melts, ~2 minutes more.
Serve hoagies with potato salad on the side and enjoy!

Reviews

Ratings

0 reviews