Vegetarian Grilled Chicken Sub Sandwich
Savor the ultimate meat-free indulgence with this Vegetarian Grilled Chicken Sub Sandwich, a hearty yet wholesome twist on the classic deli favorite. Packed with seasoned vegetarian chicken strips, tender sautéed bell peppers, creamy avocado slices, and melted provolone cheese, this sub is bursting with layers of rich flavor and texture. Nestled in golden-toasted sub rolls and dressed with a zesty blend of Dijon mustard and mayonnaise, each bite delivers a satisfying combination of savory, tangy, and fresh notes. Perfect for a quick lunch or dinner, this easy-to-make recipe is ready in just 35 minutes and will leave even meat-lovers impressed. Pair it with crispy fries or a side salad to complete this irresistible vegetarian delight!
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Ingredients
- 200 grams vegetarian chicken strips
- 2 large sub sandwich rolls
- 1 medium red bell pepper
- 1 medium ripe avocado
- 4 leaves romaine lettuce leaves
- 4 slices sliced provolone cheese
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Slice the red bell pepper into thin strips.
Step 2
In a skillet over medium heat, add olive oil and let it heat up. Add the vegetarian chicken strips and bell pepper slices, and season with salt and black pepper.
Step 3
Sauté for about 8-10 minutes, stirring occasionally, until the vegetarian chicken strips are browned and heated through, and the bell peppers are tender.
Step 4
While the vegetarian chicken is cooking, cut open the sub rolls and lightly toast them on a skillet or in a toaster oven until golden brown.
Step 5
In a small bowl, mix the mayonnaise and Dijon mustard together to form a creamy dressing.
Step 6
Slice the avocado and separate the romaine lettuce leaves.
Step 7
To assemble the sandwiches, spread a generous amount of the mayonnaise and mustard mixture on both sides of each toasted sub roll.
Step 8
Layer the romaine lettuce on the bottom half of each roll, followed by the sautéed vegetarian chicken strips and bell peppers.
Step 9
Add avocado slices and provolone cheese slices on top of the sautéed mixture.
Step 10
Close the sandwich with the top half of the roll, slice each sandwich in half, and serve immediately.
Nutrition Facts
| Serving size | (913.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2237.6 |
| Total Fat 144.5g | 0% |
| Saturated Fat 28.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 120.4mg | 0% |
| Sodium 4468.0mg | 0% |
| Total Carbohydrate 159.5g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 15.1g | |
| Protein 88.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 981.0mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1844.3mg | 0% |
Source of Calories