Vegetarian French Dip Sandwich
with savory vegetable au jus
Prep & Cook Time: 20-30 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Soy
Chef
Jimmy Madla
Whether you love the classic roast beef version, or the thought of meat makes you run for the hills, this melt-y, mouthwatering vegetable dip sandwich is for you. Red pepper, mushroom, and onion are sautéed, then piled on a French roll. Melt some cheese on top, and then heaven (or nirvana) is yours for the eating. Who needs meat?
In Your Box (serves 2)
- 1 tsp. Italian Seasoning Blend
- 1 Yellow Onion
- 1 Red Bell Pepper
- 6 oz. Cremini Mushrooms
- 4 oz. Slaw Mix
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1½ oz. Golden Italian Dressing
- 4 tsp. Vegetable Base
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4 oz. Shredded Mozzarella
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2 French Rolls
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Nutrition (per serving)
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Calories624
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Carbohydrates71g
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Fat32g
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Protein27g
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Sodium1719mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
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1 Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips. Stem, seed, and slice red bell pepper into thin strips. Cut mushrooms into thin slices.
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2 Make the Slaw
In a mixing bowl, combine slaw mix, Italian dressing, and a pinch of pepper. Refrigerate until plating.
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3 Make the Jus
Bring a small pot with 1 cup water, vegetable base, and half the Italian seasoning (reserve remaining for vegetables) to a boil. Cover and remove from burner.
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4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add onion, red bell pepper, mushrooms, remaining Italian seasoning, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables soften, 6-8 minutes. Remove from burner and stir in cheese. While vegetables cook, toast rolls.
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5 Finish the Dish
Halve rolls if necessary. Place directly on oven rack and toast until golden brown, 3-5 minutes. Plate dish as pictured on front of card, serving slaw and jus on the side. Bon appétit!
