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?
Halve and peel onion. Slice halves into thin strips.
Stem, seed, and slice red bell pepper into thin strips.
Cut mushrooms into thin slices.
Make the Slaw
In a mixing bowl, combine slaw mix, Italian dressing, and a pinch of pepper.
Refrigerate until plating.
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.
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.
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!