Mixed Vegetable Hoagie Melts
and German potato salad

Name: Mixed Vegetable Hoagie Melts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bell peppers, red, sliced; 1 Onions, sliced; 6 oz Artichoke hearts, frozen or canned, chopped; 1 can Black olives, sliced (2.25 oz / 63 g); 1 lb Zucchini, sliced; 1 Tbsp + 1 Tbsp Oil, cooking; 4 Hoagie buns (sub hot dog buns); 1 Tbsp Mayonnaise; 2 tsp Mustard, Dijon; 4 slices Cheese, any mild sliced deli cheese like provolone or swiss; 1 lb Potatoes, baby red (sub new potatoes), scrubbed; 1 stalk Celery, diced; 1 clove Shallots, 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

Active: 40 min Total: 40 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.

Ingredients

Metric

Servings:

Mixed Vegetable Hoagies with Cheese:

Bell peppers, red - 1 , sliced
Onions - 1 , sliced
Artichoke hearts, frozen or canned - 6 oz , chopped
Black olives, sliced (2.25 oz / 63 g) - 1 can
Zucchini - 1 lb , sliced
Oil, cooking - 1 Tbsp + 1 Tbsp
Hoagie buns (sub hot dog buns) - 4
Mayonnaise - 1 Tbsp
Mustard, Dijon - 2 tsp
Cheese, any mild sliced deli cheese like provolone or swiss - 4 slices

German Potato Salad:

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

Prep

Bell peppers / Onions / Artichoke hearts / Olives - (If prepping right before cooking, get potatoes boiling before continuing with prep.) Prep as directed. Combine onions and peppers in one container. Combine artichoke hearts and olives in another. (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 - Prep as directed and combine. (Can be done up to 3 days ahead)
Make potato salad - Quarter boiled potatoes. Combine with celery, shallots, olive oil, vinegar, mustard 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)

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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. Add zucchini back to pan and toss everything to combine. 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.)
Remove from oven and brush hoagies with mayonnaise and mustard. Top with cooked vegetables and finish with sliced cheese.
Return pan to oven and broil just until cheese melts, ~2 minutes more.
Serve hoagies with potato salad on the side and enjoy!

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