Fried onions and peppers, sweet red roasted peppers and fried meatless pepperoni served on a grinder roll spread with marinara sauce and coconut oil spread. Light and satisfying!

Makes 2 grinders (subs)

2 T. olive oil

1 lg. green pepper, cored and cut into 3/8 inch strips

1 lg. sweet onion; cut off ends, cut in half from end to end, peel, then slice crosswise into 3/8 inch wide half rings

salt and freshly ground black pepper to taste

1 c. of your favorite jarred marinara sauce

1 sweet red roasted pepper, cut into lg. pieces

1 pkg. Yves Meatless pepperoni, 14 slices (7 per sub)

2 steak and sausage sub rolls, or similar tough crusted sub rolls

Olivio Coconut Oil Spread at room temperature (use margarine if you don’t have the coconut spread)

In medium skillet, over medium-high heat, melt olive oil. Add peppers, onion and salt and pepper as desired. Saute till brown-tinged and moderately soft.

Place marinara sauce in small pan and heat through.

Place roasted peppers in another skillet, heat through.

Cut sub rolls in half and broil till lightly browned. Remove from broiler and place on counter.

In roasted pepper skillet, push peppers to side, then place 12 slices pepperoni in skillet, turn heat to medium and cook till lightly golden, about 30 seconds on each side. Do not cook till crisp. Remove immediately from heat.

Spread liberal amount of sauce on one half of the sub rolls. Top each with 7 pepperoni slices.

Spread second half of sub rolls with coconut spread or margarine. Top each with 1/2 of the roasted peppers, then top those with a generous portion of fried peppers and onion.

Close subs and serve.

Notes: It doesn’t take long to prepare these grinders. In no time at all you’ll be enjoying a great sandwich. Remember not to over-cook the pepperoni.

I’ve always made my marinara from scratch, but now that I’m eating more hot subs I keep a couple jars of store bought on hand to keep the cooking time to a minimum when that’s what I want.



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

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