This hoagie sandwich post is sponsored. #KingofFlavor #FlavorRocksTG #CollectiveBias
This flavor-packed marinade simply makes for the most delicious grilled vegetables ever, in my best sub ever. Serve these sandwiches up in a buttery toasty bun and take this hoagie wherever your summer takes you. So get ready to fall in love! Because this marinade is fantastic.
So heyyy summer! We are almost there! Can you feel my excitement? Can yuh? Cuz this year was terrible. Gawd awful busy and I know I say this every year, but this one especially. Lord, middle schoool these days omigerddddd. Bring on the end of school. Please, soonest, thank you.
So, excuse me while I retreat to the beach and listen to waves and tunes, with a yummy sammich.
So this hoagie is so SO so ..so so GOOD. …(which is more annoying, words in all caps or ending sentences with exclamation marks 🤔).
What I wanted here was a vegetarian sub sandwich for the beach with FLAVOR. And cheese. Cuz. …So first, I threw together a marinade using my favorito El Yucateco® Green Habanero Sauce with some readily available seasonings from the pantry, fresh lemon, and, of course, garlic. You’ll notice the touch of soy sauce? Yes, soy sauce is a secret weapon to bring umami to vegetarian recipes like this even though it has absolutely nothing to do with this cuisine whatsoever. –It’s a hack. 👍
But the El Yucateco! This is key. I have gushed about El Yucateco sauces before with my Coffee-Crusted Bone-in Ribeye with Avocado Relish that I made for Father’s Day a few years back, and I was so excited to be able to work with it again. These sauces are the bomb diggity, the bestest best. Numero uno sauces made from hand-picked habanero peppers grown specifically just for these products …and I don’t know how they do it, but they (especially my beloved Green Habanero one) are magical – just the right amount of spice, easily controlled, and the flavor is unlike anything else out there. Deep, rich. It reminds me of when I lived in San Antonio for graduate school, and we would go to a local taco place to listen to the mariachi music and eat cheap tacos. They had a salsa bar, many of which were made with roasted ingredients and such …That tremendous flavor I remember. El Yucateco is that …bottled.
The El Yucateco Green Habanero Sauce is special in its own right. It is the most popular and the spiciest. But I can tell you that this heat is forgivingggg – it is my favorite because of its flavor, and I do not tolerate a huge amount of heat. So just trust. Use it in a marinade, in a recipe, whatever – it brings so much flavor and the heat dilutes readily. Maybe because it has less vinegar than the others? I dunno, I can just report that this pairs with everything, even ranch dressing. I am devoted. 💗
Anyhoots, we made our marvelous marinade and add the veggies. I was really happy with the combo I used: zucchini, portobello mushrooms, some red bell pepper, and broccoli for crunch. But use whatever you like, whatever is available, whatever you have to use up. Give them a little soak, grill them up, and layer with cheese in a toasty bun. Then I wrapped mine up, threw it in my beach bag with my bottle of El Yucateco, and we went to the beach …because I live in Florida and that is what we do.
So that’s it folks. A fantastic hoagie, loaded with the best grilled veggies. Make it and eat, or take it and go. Regardless, enjoy the times.
- 2 Tbs El Yucateco® Green Habanero Sauce
- 1 tsp soy sauce
- 1 tsp dried Italian herbs
- 1 small clove garlic, minced
- juice of a lemon
- 1/4 tsp kosher salt
- 1/4 tsp fresh cracked pepper
- 1/4 cup extra virgin olive oil
- assorted veggies of choice, sliced suitable for grilling (such as zucchini, portobello mushrooms, broccoli, and red bell pepper)
- sliced Havarti cheese, 2-4 slices per sandwich
- butter (see Notes), 2 Tbs per sandwich
- hoagie rolls, split
- mayonnaise, 1 Tbs per sandwich
- additional El Yucateco® Green Habanero Sauce for sprinkling, to taste
- Combine the ingredients for the marinade. Coat the veggies and let them marinate 15-30 minutes.
- Spread the insides of the split hoagie rolls generously with butter.
- Prepare your grill with your highest heat.
- Grill the vegetables until well scored and slightly softened, but not near mushy. Open the buttered hoagie rolls and place, cut side down, to melt the butter and toast the bread. Remove all from the heat.
- Once the veggies cool, press gently between paper towels to soak up excess moisture that will otherwise go right into the bread and make it soggy.
- To assemble: layer mayonnaise, 2 slices cheese, veggies, and 2 more slices cheese in your hoagie. Immediately, wrap the sandwich up with foil and pack for transport. Serve with more El Yucateco® Green Habanero Sauce.
- Note: I used an egg-free, vegan mayonnaise. So, I didn't have to refrigerate my hoagies because Salmonella wasn't a concern.
Leave me a comment! Otherwise I’m just talking to myself here. And that’s no fun. 😉