Vegetarian Grilled Chicken Sub Sandwich
Elevate your sandwich game with this mouthwatering Vegetarian Grilled Chicken Sub Sandwich—perfect for lunch or dinner! This satisfying recipe swaps traditional chicken for seasoned vegetarian chicken strips, sautéed to perfection alongside tender red bell pepper. Layer these savory components onto toasted sub rolls, enriched with a creamy Dijon mustard and mayonnaise spread for an irresistible gourmet touch. Fresh romaine lettuce, creamy avocado slices, and gooey provolone cheese bring vibrant flavor and texture to every bite. Quick to prepare in just 35 minutes, this hearty sandwich is ideal for vegetarians seeking a protein-packed, flavorful meal. Serve it warm and enjoy a wholesome yet indulgent take on the classic grilled chicken sub. Keywords: vegetarian chicken sandwich, sub sandwich recipe, healthy sandwich ideas.
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Recipe Information
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
Instructions
Slice the red bell pepper into thin strips.
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.
Sauté for about 8-10 minutes, stirring occasionally, until the vegetarian chicken strips are browned and heated through, and the bell peppers are tender.
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.
In a small bowl, mix the mayonnaise and Dijon mustard together to form a creamy dressing.
Slice the avocado and separate the romaine lettuce leaves.
To assemble the sandwiches, spread a generous amount of the mayonnaise and mustard mixture on both sides of each toasted sub roll.
Layer the romaine lettuce on the bottom half of each roll, followed by the sautéed vegetarian chicken strips and bell peppers.
Add avocado slices and provolone cheese slices on top of the sautéed mixture.
Close the sandwich with the top half of the roll, slice each sandwich in half, and serve immediately.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 15.1 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
