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Prep time
15 minutes
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Cook time
30 minutes
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Serves
5
Author Notes
Lip-smacking delicious roasted sweet pepper sub-sandwich with green chutney sauce. Who says vegetarian/vegan-friendly sandwiches are boring?! Fresh, sweet, spicy flavors wrapped in a filling sub roll. Can you imagine that one bite of all the delicious flavors 🤤? I still can't get over how delicious this tasted.
A couple of years ago we visited Dana Point, CA. While strolling around the gorgeous Dana point beach, we stumbled upon a tiny restaurant hidden in a shopping mall. They had wonderful fish sandwich options but I decided to go for their vegan roasted pepper sandwich. Sadly, I can't recall the name of the restaurant but I can't forget those flavors of that roasted pepper sandwich. My Indian take on roasted pepper sub roll sandwich isn't the exact sandwich I had. However, the inspiration to create these roasted pepper sandwiches certainly came from the visit to this unique restaurant. —FeastwithSafiya
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Ingredients
- Mini sweet peppers, cooking oil, cilantro, mint, jalapeno, lemon, garlic, cumin seeds, black pepper, salt, extra virgin olive oil
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1 pound
Mini sweet peppers
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1 tablespoon
Cooking oil
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1 bunch
Fresh cilantro
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2 tablespoons
Fresh mint
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1
Small jalapeno
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1/2
Lemon juiced
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2
Garlic cloves
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1/2 teaspoon
Toasted cumin or cumin powder
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Salt to taste
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2 tablespoons
Extra Virgin olive oil
- Whole wheat sub rolls, cucumber, tomatoes, jalapenos, cilantro, red onion, green chutney, lemon juice, Avocado mayo, salt.
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1
English Cucumber, sliced
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2
Medium Roma Tomatoes, sliced
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1
Small jalapeno, sliced
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a handfuls
Fresh cilantro
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5 pieces
Whole Wheat Sub Rolls
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1/4 cup
Green chutney
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1/4 cup
Lemon pickled red onion, thinly sliced
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4 tablespoons
Avocado Mayo
Directions
- Mini sweet peppers, cooking oil, cilantro, mint, jalapeno, lemon, garlic, cumin seeds, black pepper, salt, extra virgin olive oil
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1. Line a large baking sheet. Preheat the oven to 400 F.
2. Wash and pat dry the peppers. Cut them into halves. Remove the stems, and core.
3. Spread the peppers evenly on a lined baking sheet and drizzle some oil on it.
4. Bake it at 400 F for 25 to 30 minutes or until nicely chard.
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5. Combine cilantro, mint, lemon juice, jalapeno, cumin seed, garlic and salt in a food processor for the chutney. Blend the ingredients until smooth or your desired consistency.
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6. In a large bowl, combine roasted peppers, extra virgin olive oil, and chutney. Set it aside.
7. You can make peppers with chutney ahead and store them in the refrigerator for easy meal prep. Marinated peppers are great for a week in the refrigerator.
- Whole wheat sub rolls, cucumber, tomatoes, jalapenos, cilantro, red onion, green chutney, lemon juice, Avocado mayo, salt.
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1. Toast the sub rolls in a conventional oven. Toasting is optional.
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2. Toss thinly sliced onions, lemon juice, and salt in a small bowl. Set it aside.
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3. To assemble the sandwich, start by spreading the Avo mayo on one side of the roll. Place chutney marinated peppers and other sliced vegetables.
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Drizzle more chutney on top if you desire. Serve immediately.
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