Broiled foot long whole wheat subs spread with marinara sauce. Topped with pan-fried zucchini, fried marinated sun-dried tomatoes, escarole and sliced ripe tomatoes, sprinkled with smoked almond crumbs!

Makes 2 subs

2 foot long whole wheat soft sub rolls, cut in half horizontally, and broiled till lightly browned

your favorite marinara sauce in a jar; place in small pan on stove to heat when ready to serve; I put a little ground allspice and ground fennel seed in mine

Italian-style Panko bread crumbs; pour about ¾ c. in a dish

Rich’s Coffee Non-Dairy Creamer or coconut milk; pour about ½ c. in another dish

1 med. zucchini; cut ends off, cut in half (crosswise), then cut from end to end into thin ⅛ inch planks/slabs – use 4-5 per sub

1 lg. ripe, slicing tomato, cut into 6 slices

Nut Crumbles

2 c. whole, smoked almonds; place in food processor and process till mealy, then process further till crumbles just begin to clump together, which means some of the oil is being released; transfer to covered container and store at room temperature to use in recipes such as this one

Marinated Sun-Dried Tomatoes

Pour liberal amount of warm water over sun-dried tomatoes in bowl. Let set for 30 minutes. Drain well, place in jar and cover wit

h olive oil. I usually use extra virgin.  Add to the oil, 5-6 peeled garlic cloves, thinly sliced or finely chopped, 1 t. dried basil, 2 t. brown sugar, ½ t. salt, ¼ t. red cayenne pepper; stir, cover and refrigerate over night before using.

Liberally oil large cast iron skillet over medium heat.

Place zucchini planks in creamer or coconut milk, thoroughly soaking. Lift one at a time from milk bath and place in Panko crumbs. Push crumbs into both sides of the zucchini plank, then place in frying pan. Continue with the remaining planks. Let fry till browned on one side and crispy before turning zucchini over to fry second side. This is important.

When done, transfer to plate.

Pour a little oil from the marinated tomatoes into a small skillet, over medium heat. Place 6-8 sun-dried tomatoes, along with some of the oil and garlic pieces into skillet, side by side.  Fry on both sides till lightly browned and tender.  Remove from heat. Do not overcook.

Heat your marinara sauce.

To assemble:

Spoon several tablespoons of marinara sauce on one half of the two subs.

Place 4 fried zucchini planks on top of the sauce.

Place 3 or 4 fried sun-dried tomatoes on the second halves of the subs, then spoon a little oil from the pan around tomatoes.

Place a couple leaves of escarole lettuce on top of the sun-dried tomatoes.

Place tomato slices on top of the fried zucchini.

Sprinkle a couple of tablespoons of smoked almond crumbles on top of the tomatoes.

Close subs, cut in half and serve.

Notes: These are great tasting subs – somewhat reminiscent of an eggplant parmesan sub. By not overloading the sub with massive amounts of each ingredient, it makes it easier to handle while eating, while allowing for the enjoyment of each ingredient.

Escarole is the preferred green to use on sandwiches where we use heated ingredients.

Make this sandwich when you already have smoked almond crumbles and marinated sun-dried tomatoes on hand, then it doesn’t take long to make the sandwich.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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