These hearty vegetarian subs are flavorful and comforting. If you can’t find Peppadew peppers – a trademarked brand of pickled, sweet and slightly hot Juanita peppers from South Africa – substitute hot cherry peppers or, for more heat, pickled jalapeños.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Place a large, rimmed baking sheet on the oven’s center rack and preheat to 450 degrees.
Step 2
Chop the cauliflower into florets. In a large bowl, toss them with 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. When the oven has finished preheating, transfer the cauliflower to the baking sheet.
Step 3
Roast the cauliflower for 15 to 20 minutes, until browned on the bottom. Gently toss the florets, then continue roasting for 5 to 10 minutes, until golden brown and tender. Remove from the oven and divide the cauliflower into four piles on the baking sheet. Top each pile with a quarter of the shredded cheese and let it begin to melt over the warm cauliflower. Leave the oven on.
Step 4
While the cauliflower is roasting, in a large skillet over medium heat, heat the remaining 1 tablespoon of oil until shimmering. Add the shallot, garlic, red pepper flakes, the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the shallot is tender and translucent, 2 to 3 minutes. Increase the heat to medium-high, add the chard leaves, and cook, stirring frequently, until just wilted, 3 minutes.
Step 5
Slice the hoagie rolls lengthwise almost all the way through, keeping the hinge intact. Place in the oven, directly on the racks, to lightly toast, 2 to 3 minutes.
Step 6
To assemble the sandwiches, divide 1 tablespoon mayonnaise among the cut sides of each roll. Transfer a cauliflower pile and cheese to the bottom half of each roll, then top with the sauteed chard and Peppadew peppers. Close the rolls and serve warm.
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Nutritional Facts
Per serving
Calories
572
Fat
34 g
Saturated Fat
9 g
Carbohydrates
54 g
Sodium
1076 mg
Cholesterol
33 mg
Protein
13 g
Fiber
9 g
Sugar
11 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe by Amelia Rampe in “Tasty Pride: 75 Recipes and Stories from the Queer Food Community” by Jesse Szewczyk and BuzzFeed's Tasty (Clarkson Potter, 2020).
Tested by Joe Yonan.
Published June 27, 2020
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