It’s just a short time from getting out the ingredients to sinking your teeth into these crusty rolls with a warm, soft filling.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Slice the rolls in half lengthwise and place them open and cut-side up on a baking tray. Lightly toast under the broiler.
Step 2
Spread tomato sauce on both halves of each toasted roll. On the bottom halves, lay seitan slices in an overlapping pattern. Sprinkle the top halves with sliced olives and then cover with cheese. Broil until the cheese is melted and the seitan is hot. Put the halves back together and serve while hot.
Variation
Step 3
Sometimes we make these subs with pan-fried slices of portabellas instead of seitan.
Ingredient Notes
Step 4
In place of sub rolls, use a long loaf of French or Italian bread cut into 5-inch lengths.
Step 5
Look for pepperoni-style seitan slices in the refrigerator section near the tofu in natural foods stores and many supermarkets.
Serving & menu ideas
Step 6
Serve Broccoli Slaw (page 208) on the side and Chocolate Malts (page 281) for dessert.
