Cajun Mushroom Sub with Peppers, Onions, and Cheese

and green salad

Bell peppers / Onions / Garlic - Prep as directed. Combine bell peppers and onions. Store garlic separately. (Can be done up to 5 days ahead)

Make vinaigrette - Whisk together lime juice, vinegar, mustard, honey, and paprika. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)

Mushrooms (if not pre-sliced) - Slice. (Can be done up to 3 days ahead)

Cucumbers - Prep as directed.

Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.

Slice hoagie rolls in half (if not pre-sliced) and place them cut-side up on a sheet pan. Spread cut-side of bread with some butter (this is helpful if the rolls seem dry, but feel free to skip it if you prefer). Set aside.

Heat a large skillet or wok over medium heat. Add first portion of cooking oil and then mushrooms. Saute until mushrooms are deep golden brown and tender, 6 to 8 minutes. Add soy sauce, garlic, and Cajun seasoning. Saute until pan is dry and garlic is fragrant, 1 to 2 minute more. Transfer mushrooms to a bowl. Return pan to heat.

To heated pan, add second portion of cooking oil and then bell peppers and onions with some salt. Saute until peppers and onions are very tender and browning in spots, 5 to 7 minutes. Add to bowl with mushrooms.

If your hoagie rolls are very soft, toast them under the broiler for a few minutes before adding toppings. Then divide peppers, onions, and mushrooms between rolls. Add cheese. Toast under the broiler until cheese is melted and bubbling, 2 to 4 minutes. (Watch closely to avoid burning as the temperature of broilers can vary.)

Just before serving, toss cucumbers and salad greens with vinaigrette until dressed to your liking.

Enjoy subs with salad on the side.