Friday, October 13, 2017

Grilled Vegetable Submarine Sandwiches

I am trying to get the family to eat more vegetables and depend less on meat and fish. So I came up with meat and fish free night once a week at least.   I  wondered if I can make a vegetable sandwich but it all ended up too dry , and then I remembered the  bean filling I once made for a Quesadilla and how much the boys and hubby loved it, so I used that  to make spread and then pilled up grilled vegetables on top.
To make it more tastier some chedder  , melted under grill and then viola,  all three boys didn't seem to mind the lack of meat although there was the usual complain of ' there's zucchini in here!! "," is that bell pepper?"

Recipe : Grilled Vegetable Submarine Sandwiches.

150g Zucchini
100g Aubergine /eggplant
1 large tomato, cut into round slices
1 small onion, cut into rounds
2 tbsp olive oil
1/2 tsp chilli flakes
1/2 tsp dried mixed herbs
1/4 tsp ground cumin
about 50 g  chedder cheese
1 can kidney beans
1 heaped tsp tomato paste
1 1/2 water
1 clove  garlic , grated
2 submarine loaves

First make the bean spread,  Place the drained and washed kidney beans in a small saucepan and fill with water, garlic  and tomato paste and a pinch of salt and let it  boil and simmer till the water reduces till almost dry. Remove from heat and mash it up.  Set a side to cool.

Slice the zucchini  length wise   into thin slices .Same to the egg plants, I peeled the eggplant a bit as my oldest is not a big fan of the eggplant.   Now place the eggplant and zucchini  slices and the onion rings into a bowl and add  olive oil, herbs and pinch of salt and mix well.

Heat a grill pan , ( if you have a bbq grill, thats fine too) or a large frying pan. Once its smoking hot , place the  vegetables in a single layer . Turn after 2-3 minutes and cook the other side.  Make sure the vegetables are cooked so  the slices need to be even  and are not so thickly cut.

Once the vegetables are done, remove and set a side. Slice the submarine loaves in half lengthwise and   brush some olive oil on   the cut sides and place them cut side down on the hot grill or frying pan for a few seconds just to brown them a little, not burn. Remove.

Now spread the bean paste on  the two loaves,

 Top with slices of zucchini , eggplant, onion rings and the tomato slices.

Grate the cheese and  sprinkle on top  layer.  Place in the oven  under the broiler or grill and let it melt  about 5- 10 minutes. Remove and place the top half of the bread on top and squish it down so it sticks.  Serve   or if serving later wrap in cling film and store in the fridge till needed.


  1. I love that you used bean spread instead of butter for the sandwich and for me, the more veggies, the better! Thanks for sharing, Nammi. Have a wonderful weekend!

  2. That is an awesome sandwich! It isn't easy to make the whole house happy, so usually a rolled eyes does the trick! ;) Even I am trying to get them off non-veg, but somehow we still come back to it... :/

  3. A sandwich made for me!! I would probably have to skip the aubergines for the kids, but no problem, more for me! :) I especially love the bean spread, definitely not something I have ever used in this combination, but it sounds delicious!


Thank you for checking out my posts, please leave a comment or two....