Toasted Mozzarella Stick Subs with Grilled Veggies: Knife-and-Fork Required

 

The late Mr. O-P was the undisputed sandwich king in our house. He could turn a few simple ingredients into something downright magical, and I swear his sandwiches always tasted better than anyone else’s. Since he’s been gone, I’ve had to learn to make my own. I’m getting better at it—both the making and the enjoying—but there’s still something special about a sandwich someone else puts together.

 

 That said, I may have just outdone even Mr. O-P with this one.

 

 I found the recipe for Toasted Mozzarella Stick Sub Sandwiches on thetipsyhousewife.org and immediately thought, “This is either going to be brilliant or completely ridiculous.” Turns out, it’s both—in the very best way. I already love grilled peppers and onions (especially piled on an Italian sausage sandwich), so this version had me at hello. Toss in mushrooms and you’ve basically created my personal vegetable heaven. I could happily eat these sautéed peppers, onions, and mushrooms as a main dish all by themselves.

 

 The finished sandwich is gloriously messy. There’s zero chance of picking it up with your hands, so grab a knife and fork and settle in. It’s loaded with three crispy baked mozzarella sticks, gooey melted cheese, and a mountain of caramelized veggies, all tucked into a toasted garlic-buttered roll with marinara sauce. It’s unique, ridiculously satisfying, and—bonus—kids go absolutely wild for it.

 

 I didn’t have sliced cheese the first time I made it, so I used shredded mozzarella instead. It melted beautifully and I’ve never looked back. This is now a regular in my house, and I have a feeling it’s about to become one in yours too.Toasted Mozzarella Stick Sub Sandwiches

6 frozen mozzarella sticks
1 c. marinara sauce (plus extra for serving)
4 slices mozzarella, provolone, or your favorite cheese
3 small-to-medium green bell peppers, sliced into larger pieces
1 medium yellow onion, sliced
1 pint white mushrooms, thinly sliced
3 T. olive oil, divided
2 t. garlic salt, divided
1 t. freshly ground black pepper
2 t. Italian seasoning
2 French rolls or sub rolls

Preheat oven to 375°F.

Slice the peppers (keep them a little chunky so they stay the star), onion, and mushrooms.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the vegetables and sauté until they’re soft and beautifully golden. Don’t season them yet—salt early and they’ll steam instead of caramelize.

Once they’re tender and lightly browned, sprinkle with 1 teaspoon garlic salt, the black pepper, and Italian herbs. Give them a final toss and remove from heat.

While the veggies cook, bake the mozzarella sticks according to package directions until crispy and golden.

Slice the rolls, drizzle the cut sides lightly with the remaining olive oil, and sprinkle with the remaining garlic salt. Place on a baking sheet and toast in the oven until lightly golden, flipping halfway so both sides get a little crispy.

Spread marinara sauce generously on both cut sides of each roll. Top each with two slices of cheese. Return to the oven for a few minutes until the cheese is melted and bubbly.

Place three hot mozzarella sticks on each roll, pile high with the sautéed peppers, onions, and mushrooms, and add an extra drizzle of marinara if you’re feeling saucy.

Serve immediately while everything is hot, melty, and gloriously messy. 

Delish! 

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