The Ultimate Veggie Hoagie

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It’s a fact; the messiest sandwiches always taste the best. (If you just took another look at the picture above and thought that this sandwich must taste amazing then, you are right!)

It’s messy, delicious and healthy, and it really doesn’t get any better than this.

Building the Ultimate Veggie Hoagie: 

Wrap the sandwiches securely in foil and grill until the cheese melts.

This hoagie is a real crowd-pleaser; it’s jam-packed full of veggies and then smothered in cheese. Grilled zucchini and onion add a subtle smoky flavor, avocado adds a creamy touch, and the baguette, with its crunchy exterior and chewy interior, is the perfect texture contrast.

Let’s talk a little about the cheese (because no matter what else is in it, that’s what makes a hoagie)…I came up with this sandwich for Kitchen PLAY’s “30 Days of Outdoor Dining” event, sponsored by LAND O LAKES® Deli Cheese. The cheese featured in this sandwich is LAND O LAKES® 4 Cheese Italian Blend, which is a blend of American, Asiago, Romano and Parmesan cheeses. It has delicious bold flavor and melts perfectly. (I also think it would be fantastic on my Pizza Burgers!)

Instead of mayo, you could use marinara sauce for a whole new flavor experience. (If you go with marinara, I’d use about 3 to 4 tablespoons of sauce per sandwich.) Also, feel free to swap out the veggies for what you have on hand.

Picnic season is in full swing, and these sandwiches are perfect for packing. There’s virtually no clean-up too, since everything is done right on the grill. And since they’re wrapped in foil, these sandwiches will stay pretty warm for quite a while if you take them on the go. I definitely found a new summer favorite!

The Ultimate Veggie Hoagie

Serves 2

1 small-medium zucchini, thinly sliced

1/2 small-medium onion, peeled and sliced

2 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 of a whole grain baguette, cut in half and then each half split open lengthwise

2 tablespoons low-fat mayo

1 cup baby spinach

1 small-medium roasted red bell pepper (homemade or store-bought), cut into strips

1/2 avocado, sliced and drizzled with 2 teaspoons lemon juice

4 slices Land O Lakes® 4 Cheese Italian Blend

Heat a grill to medium-hot. Lightly brush the zucchini and onion with the olive oil and sprinkle on the salt and pepper; grill until tender, flipping once.

To assemble the sandwiches, take one piece of baguette and spread 1 tablespoon of mayo on the inside. Add half of the spinach, roasted red bell pepper, zucchini, onion, avocado, and cheese; repeat with the other piece of baguette so you have 2 sandwiches.

Close the sandwiches and securely wrap each in foil, then place on the grate of a grill over medium-hot heat, cover the grill, and cook until the cheese is melted and the sandwich is hot, about 10 to 15 minutes.

Be sure to check Kitchen PLAY every day for the next fabulous recipe featuring new LAND O LAKES® 4 Cheese Italian Blend or LAND O LAKES® Deli American Cheese. Then, get in on the fun by leaving a comment with your own “30 Days of Outdoor Dining” tip for dining al fresco this summer. If you do, you’ll be entered to win a lovely grilling prize pack, including one grilling spatula, one marinade brush, one set of tongs and one grill scraper. Kitchen PLAY will be giving away four prizes total, one each week! Please visit Kitchen PLAY for sweepstakes guidelines.

Disclosure: I received a full-value coupon to try this cheese, and this post was sponsored by Land O’Lakes as part of the Kitchen PLAY SideCar series. As always, opinions stated are my own.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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