When I was a kid, where I lived we called sandwiches made on long buns hoagies. I haven’t heard that term very often since those days but I have a touch of nostalgia so I’m bringing the term back here. If you live where this term is common, other words for this kind of sandwich are: hero, sub, submarine, grinder, torpedo, poor boy and po’ boy, wedge, bolillo and (less commonly) spuky. No matter what you call it, my herbivore version of this sandwich is easy to make and its easy to keep the filling on hand when needed.
Antipasto sandwiches contain several vegetables with great health benefits. Here are a few benefits from eating this delicious sandwich. The fennel is helpful to cure anemia, flatulence, constipation, menstrual disorders and respiratory disorders. It is a diuretic and thereby helpful as to the removal of toxic substances. It increases production and secretion of milk in lactating mothers, it strengthens hair, prevents hair fall, relaxes the body and sharpens memory.
Among other things the carrots contain vitamin A which is helpful to eye health. They are also rich in beta-carotene which protects against macular degeneration and the development of cataracts. Carrots help lower the risk of heart disease, reduce the risk of stroke, nourish the skin, help slow down the aging of cells and even kill germs in the mouth to prevent tooth decay.
Cashews are full of flavanols that starve tumors and stop cancer cells from dividing which greatly reduces the risk of cancer. Their high copper content makes cashews a powerful free radical eliminator. Cashews are cholesterol free and their high antioxidant content helps lower risk of cardiovascular and coronary heart diseases. The magnesium in cashews helps lower blood pressure, prevent heart attacks and contributes to good bone health. Eating tree nuts, in general, lowers the risk of developing gallstones and studies indicate that people who eat nuts are much less likely to gain weight than those who rarely eat nuts.
The nutritional yeast in the cashew cheese spread adds a cheese like flavor. The cashews have a variety of nutritionally valuable properties as does the tahini and lemon juice, and the Himalayan sea salt and the kelp add a variety of trace minerals essential to proper bodily functions. However, many people regard nutritional yeast as somehow very nutritional. There are many websites that describe the great benefits of this product. I have come to realize that most of that information is simply marketing. Use nutritional yeast as a flavor enhancer not as a nutritional star. It adds a cheese like flavor to products, which is its greatest benefit.
ANTIPASTO HOAGIE SANDWICHES
For the vinaigrette:
3 cloves garlic, minced
1/4 cup white balsamic vinegar
1 T each of fresh chopped rosemary, oregano and basil
1/4 t red pepper flakes, or to taste
1/4 cup olive oil
For the sandwich filling:
3 large carrots, thinly sliced
1 fennel bulb (about 1/2 lb.) cut crosswise in 1/4″ slices
1 (12 oz.) jar roasted red peppers, drained
1 (12 oz.) jar pepperoncini peppers, rinsed, drained and sliced
1 (6 oz.) can large black olives, drained and lightly chopped
4 oz. sun-dried tomatoes packed in oil, drained, sliced in thin strips
1 (14 oz.) jar marinated artichoke hearts, drained
1/2 cup minced fresh parsley leaves
8 long sandwich buns
1 recipe cashew cheese spread (recipe follows)
washed lettuce or spinach leaves
For the sandwich filling: Lightly steam the carrots and fennel until crisp tender, about 2 to 3 minutes. Plunge them into a bowl of ice and cold water to stop the cooking process. When cool, drain completely. Add the remaining filling ingredients to the carrots and fennel. Toss in the vinaigrette coating all the vegetables. May serve immediately but the filling tastes better if allowed to sit for 4 hours or overnight.
Open buns and slather with the cashew cheese spread, layer with lettuce and fill with the antipasto filling. Put sandwiches together and slice in half. Makes 8 hoagie sandwiches. ©Janice Moreland http://thekitchentwist.com
CASHEW CHEESE SPREAD
Place the cashews in a small bowl and cover completely with water and allow to soak for 3 to 4 hours. Drain, reserving 3/4 cup of the water. Add the cashews, reserved 3/4 cup of water, tahini, nutritional yeast, freshly squeezed lemon juice, Himalayan sea salt and kelp powder to a food processor fitted with the S shaped chopping blade. Process for about a minute until nearly smooth. Chill. Makes about 2 cups. ©Janice Moreland http://thekitchentwist.com