Recipe courtesy of The Herbivorous Butcher

Vegan Italian Cold Cut Sandwich

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 sandwich
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One 8-ounce hoagie roll

2 tablespoons vegan mayonnaise

2 ounces vegan pastrami 

2 ounces vegan capicola 

2 ounces vegan pepperoni 

2 ounces vegan mozzarella cheese 

1/8 red onion, sliced thin 

4 thin slices tomato 

1/3 cup shredded lettuce 

2 tablespoons sweet pepper relish 

1/8 teaspoon salt 

1/4 teaspoon black pepper 

1/4 teaspoon oregano 

2 tablespoons sunflower oil 

2 tablespoons red wine vinegar 


  1. Cut the hoagie roll open in half lengthwise. Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese. Sprinkle the salt, pepper and oregano across the mayo on the top half of the hoagie. Drizzle the sunflower oil and vinegar over the vegetables. Place the top half on top of the hoagie on the veggie side. Eat and enjoy!

Cook’s Note

Prepping and setting out all the meat, cheese and vegetables on a plate will make layering the sandwich faster.