Italian Veggie Sub

This meat-free, dairy-free spin on an Italian sub sandwich is piled high with vegetables and packed with flavor.

Italian Veggie Sub

Serves: 1
Total Time: 10 minutes

Ingredients:

• Crusty bread of your choice (I used cracked wheat sourdough)
• 3-4 pieces of artichoke hearts (marinated works great for this)
• 2-3 large olives, sliced (I used green pimento stuffed, black works too)
• Small handfull of lettuce or other leafy greens (I used a spinach, chard, and kale blend)
• A few thin slices of onion
• 1-2 slices of tomato
• 1/2 an avocado, sliced
• Balsamic vinegar to taste (I use about 1 tsp usually)
• Basil to taste
• Garlic pepper to taste

Directions:

1. Slice the bread in half and lightly toast in a toaster oven or regular oven at 400°F until edges are slightly browned.
2. On one half of the bread, layer on the artichoke hearts, olives, greens, onion, and tomato.
3. Add the balsamic vinegar, basil, and garlic pepper.
4. Layer on the avocado.
5. Cover with other half of the bread and pressing down on the sandwich to keep everything in place, slice diagonally (if you used a small loaf, cutting may not be necessary).

Tip: The ingredient amounts in this recipe are just loose guidelines. Feel free to adjust, add, or subtract any ingredients based on your personal preferences. For example, my fiance likes more tomato, and jalapenos instead of olives. So many things can work well in this sub!