Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Watch how to make this recipe.
Meatless Marinara Sub Sandwich
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 819
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 15 g
- Sugar
- 16 g
- Protein
- 28 g
- Cholesterol
- 33 mg
- Sodium
- 1619 mg
Absolutely irresistible! Warm and jam-packed with flavor, this is a meal within two slices of bread. It's all about layers, colors and textures. We start with a layer of fresh basil pesto, top it with a delicious black bean burger, then an enticing layer of warm marinara tomato sauce, sweet roasted red peppers and balsamic onions, a slice of cheese (I use vegan) and finish with a few deep-green crisp baby spinach leaves.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 819
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 15 g
- Sugar
- 16 g
- Protein
- 28 g
- Cholesterol
- 33 mg
- Sodium
- 1619 mg
Ingredients
Classic Marinara Sauce:
Directions
- To make the balsamic onions, fry the onions in a small saute pan with the oil over medium heat until softened, about 8 minutes. Stir in the vinegar. Push the onions to one side of the pan and add the sliced pepper to the other side to warm through.
- Cook the burger patties according to the package instructions.
- Cut the rolls in half and toast or warm.
- Spread a layer of pesto over the inside of each roll. Cut the burger patties in half and lay two pieces along the bottom half of each roll. Cut the cheese slices in half and lay on top of each piece of burger, then add a spoonful of Classic Marinara Sauce. Top with the balsamic onions, red peppers and a scattering of spinach.
- Place the top halves of the rolls on top of the subs and they are ready to devour.
Classic Marinara Sauce:
Yield:
Makes 1 1/2 cups
- In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well.
- Turn up the heat to a bubbling simmer and allow the juices to cook off, stirring occasionally, about 20 minutes. Turn off the heat and stir in the remaining 1 tablespoon oil, the basil and season with salt and pepper. The marinara sauce will keep in the fridge for up to 5 days and freezes well.
