Mixed Vegetable Hoagie Meltsand German potato salad
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.
- 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
- 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
- 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)
- 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!
This meal has 29 reviews
We made the original recipe but substituted Beyond sausage. The potato salad was flawless. We sauteed the onions/peppers first and I think that helped with the simmering process.
Great flavor! This meal was a hit at my house.
My husband loved how the peppers and onions turned out. I did pour out some of the liquid to speed up the caramelization process. I mixed up all the dressing ingredients, and then added it to the potatoes. After tasting, I added extra vinegar to the salad. We loved that!
Brats we're good but cauliflower needed some salt and more flavor. Took much longer to simmer liquid off than recipe stated, I ended up just giving up and removed everything off the stove early.
This was good overall, but like a lot of other commenters, I had to simmer this for much longer than the recipe called for and my onions and peppers ended up fairly bitter by the time the beer cooked down. I might cook the brats this way again, but I'd probably just saute the onions and peppers separately in the future.
Followed others’ advice and just added a bit of beer to the peppers/onions separately from the brats. Everything was delicious- next time I’d double up on the protein because I didn’t use the rolls. Also- potato salad was great I would have just mixed the oil vinegar mustard and sugar together first before adding to the potatoes as the mustard didn’t spread around evenly. I used half the sugar and it was fine. I’d also want to mince the shallots - they were too intense for my liking when chopped.