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Mixed Vegetable Hoagie Melts
and German potato salad

Active: 40 min Total: 40 min
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hoagie buns (opt) - 4 (sub hot dog buns)
  • Mayonnaise - 4 tsp
  • Mustard, Dijon - 4 tsp
  • Cheese, any shredded blend - 3 oz
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

Nutrition Facts

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Prep

  1. 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)
  2. 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)
  3. Celery / Shallots / Parsley - Prep as directed and combine. (Can be done up to 3 days ahead)
  4. Make potato salad - Quarter boiled potatoes. Combine with celery, shallots, parsley, olive oil, vinegar, mustard and sugar. Season with some salt and pepper. (Can be done up to 2 days ahead)
  5. Zucchini - Slice zucchini into rounds. (Can be done 1 day ahead)

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Make

  1. Turn on the oven's broiler and line a sheet pan with foil.
  2. 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.
  3. Add artichoke hearts and olives to pan and saute until heated through. Season with some salt and pepper.
  4. 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.)
  5. Brush hoagies with mayonnaise and mustard. Top with cooked vegetables and finish with shredded cheese.
  6. Return pan to oven and broil just until cheese melts, ~2 minutes more.
  7. Serve hoagies with potato salad on the side and enjoy!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (70)
Gluten-free (3)
Paleo (5)
Vegetarian (8)

32 reviews

I started boiling water for potatoes first before prepping the produce and then made the potato salad while the brats were simmering to cut down on prep time. The potato salad was decent but lacked flavor, which was ok because the brats using a stout beer with the onions and peppers were amazing and more than made up for it.

By: Annie
Posted: Jul 27, 2022
Diet: Original
0 Helpful

The potato salad is really light and delicious. I had never made potato salad before and this was extremely easy. Took the whole meal to a potluck and it was a huge hit!

By: Sarah
Posted: Jul 04, 2021
Diet: Gluten-free
0 Helpful

Yummy, but it took SO LONG to reduce the beer. I think we had that pot simmering for about an hour (but we did make the mistake of adding a teeny bit extra to compensate for a little more vegetables). We also preferred the potato salad with a lot more mustard than the recipe called for. I’m not sure I’d go to the trouble of making this again.

By: Lynn
Posted: Jul 30, 2019
Diet: Original
0 Helpful

Passed on the German Salad and made cheezy potatoes instead but the brats were great!

By: Kara
Posted: Jan 30, 2019
Diet: Original
0 Helpful

Potato salad was improved greatly by doubling the dressing and tripling the mustard. Also added chopped apples to the mix. First attempt following the recipe was much too bland. Made a huge batch of revised version for a family reunion potluck where it was a hit. Since it contains no mayonnaise it’s a good recipe to use in a potluck where items may sit for several hours on a warm day.

By: Robert
Posted: Jul 23, 2018
Diet: Vegetarian
0 Helpful

We liked these and enjoyed the potato salad side. A great meal for my sausage loving hubby.

By: Tami
Posted: Nov 05, 2017
Diet: Original
0 Helpful