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  • Writer's pictureMeagan Currell

vegetarian grinder

This sandwich is one of the best things I've had in a long time! And yes she's meatless. I made this sandwich with field roast sausage, cheddar cheese, roasted bell pepper, lettuce, red onion, banana peppers and a mayo-based dressing.

There's nothing more satisfying and satiating than a protein-rich sandwich full of veggies.

Try the recipe below xo


1 sub roll (I used iggi's ciabatta sandwich roll)

3 oz field roast (I used Italian garlic and fennel field roast sausage)

1 red bell pepper

4 thin slices cheddar cheese (~2 oz)

1/4 cup mayo (I used vegan mayo)

1 tbsp olive oil

1 tbsp red wine vinegar

1 tsp dijon

1 tsp oregano

1/2 tsp red pepper flakes

1/2 tsp minced garlic

1/4 tsp sea salt and pepper

1/2 cup shredded lettuce

1/4 cup thinly sliced red onion

1/4 cup banana peppers

recipe (makes 2 servings)

  1. slice bell pepper lengthwise into 3-4 pieces, and slice field roast lengthwise into thin pieces

  2. place field roast slices and bell peppers onto a pan over high heat with 1 tbsp olive oil

  3. cook for 10 mins or so until field roast is crispy and bell peppers are charred and soft

  4. open the sandwich roll and lay both sides flat

  5. add 2 slices of cheese to each side of the roll

  6. to one side of the roll add field roast slices and then top with bell peppers

  7. to a medium mixing bowl add mayo, olive oil, red wine vinegar, dijon, oregano, red pepper flakes, minced garlic, and salt and pepper

  8. mix ingredients together to make the dressing

  9. then add lettuce, red onions, and banana peppers to mixing bowl with dressing and toss to coat

  10. add lettuce mixture on top of the field roast and bell pepper

  11. slice sandwich in half and enjoy!

prep time: 20 mins

nutrition per serving: 480 calories, 24g protein, 35g carbohydrate, 27g fat, 4g fiber.

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