You know that feeling when a craving hits you with the force of a freight train? For me, it’s not always for something sweet. Sometimes, it’s for something fiercely, unapologetically savory, briny, and spicy. This grinder is the result of one such craving, born on a rainy Tuesday when I needed a jolt of excitement. It’s my vegetarian answer to the classic Italian hoagie, a sandwich that doesn’t miss the meat for a single second. It’s all about the powerhouse trio: sweet, charred roasted peppers, salty, punchy olives, and a spicy, garlicky oil that seeps into every nook and cranny of the bread. It’s a sandwich with a backbone, and I am here for it.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 10 mins | 30 mins | 2 people | Easy |
Why You’ll Love This Recipe
- It’s explosively flavorful. Every component is a flavor bomb, from the charred peppers to the spicy olive relish.
- It’s surprisingly hearty. The combination of cheese and robust vegetables makes it deeply satisfying, even for avowed carnivores.
- The spicy olive relish is a secret weapon. You’ll want to put it on everything—eggs, pasta, a spoon.
- It’s a beautiful, messy spectacle. This is not a dainty tea sandwich. It’s a joyfully messy eating experience.
Grab These
For the Spicy Olive Relish:
- 1 cup mixed pitted olives, roughly chopped (I use a mix of Kalamata and Castelvetrano for briny and buttery)
- 2 tbsp extra virgin olive oil
- 1 tbsp capers, rinsed and chopped
- 1 small clove garlic, grated
- ½ – 1 tsp red pepper flakes (use the full teaspoon, I dare you)
- Zest of ½ a lemon
- 1 tbsp fresh parsley, chopped
For the Grinder:
- 1 large, crusty Italian loaf or two ciabatta rolls (Sturdy bread is non-negotiable)
- 2 large red bell peppers
- 1 tbsp olive oil
- 4-6 slices Provolone Picante or Mozzarella cheese (the sharper, the better)
- 2 handfuls of fresh arugula or spinach
- Optional, for the brave: Sliced peperoncini or a drizzle of hot honey to finish
Let’s Make It
First, we’re going to char the peppers. This is the step that adds a smoky depth you simply can’t get from the jarred kind. I do this directly over the flame of my gas burner, turning them with tongs until they’re blackened and blistered all over. If you have an electric stove, a hot broiler works just fine—just place them on a baking sheet and keep a close eye. Once they’re thoroughly charred, pop them into a bowl and immediately cover it with plastic wrap. Let them steam for 10-15 minutes. This loosens the skin dramatically. Then, under cool running water, gently rub the blackened skin off. Don’t be obsessive; a few black specks are flavor. Slice them open, remove the seeds and core, and slice them into long, succulent strips.
While the peppers are steaming, make the star of the show: the spicy olive relish. In a small bowl, combine the chopped olives, 2 tablespoons of olive oil, capers, grated garlic, red pepper flakes, lemon zest, and parsley. Stir it all together and let it sit. The longer it sits, the more the flavors marry. This stuff is absolute magic. I’ve been known to double the batch and hide it in the back of the fridge.
Now, assemble your beast. Slice your loaf of bread open lengthwise, but not all the way through. If it’s very doughy inside, you can hollow out a bit of the top and bottom to make more room for the fillings—this is a pro-move for structural integrity. Drizzle the interior with a little plain olive oil. Then, spread a generous, thick layer of the spicy olive relish on both the top and bottom halves. You want every bite to have that salty, spicy kick.
On the bottom half, layer your slices of cheese. Then, arrange the beautiful, slippery strips of roasted red pepper over the cheese. Pile the arugula on top of the peppers. The peppery bite of the arugula is the perfect fresh counterpoint to the rich, smoky peppers and salty relish. If you’re using peperoncini or hot honey, add it now.
Close the sandwich. Now, here’s what sends it over the top: press it. If you have a panini press, give it a 5-minute toast until the bread is crisp and the cheese is melty. If you don’t, no worries. Wrap the whole sandwich tightly in foil and bake it in a 375°F (190°C) oven for 10 minutes, or until heated through and the cheese has melted. The foil-steam method makes the bread incredibly soft and infused with flavor, while the panini press gives you crunch. I love both, for different reasons.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 550 kcal |
| Protein | 18g |
| Carbohydrates | 60g |
| Fat | 28g |
| Fiber | 6g |
| Sugar | 10g |
| *Note: | Values are estimates |
Variations & Add-Ins
- The Creamy Cure: Add a layer of herbed goat cheese or ricotta mixed with lemon zest under the roasted peppers. The creaminess tames the heat beautifully.
- The Ultimate Umami: Add sliced marinated artichoke hearts for another layer of briny, tangy flavor.
- More Heat: Add a few slices of pickled jalapeños or a sprinkle of Calabrian chili powder to the relish.
Serving Ideas
This is a sandwich that demands a cold, crisp beer or an icy glass of lemonade. Serve it with a side of sturdy kettle chips for crunch, or a simple white bean salad to round out the meal. Have a stack of napkins ready. You’ll need them.
Storage & Reheating
The olive relish will keep in an airtight container in the fridge for up to two weeks. The assembled sandwich is best eaten immediately, but you can prep the components ahead of time. If you have leftovers (a rarity), reheat them in a foil-wrapped packet in a 350°F oven for 10-15 minutes to revive the crispness and melt the cheese again.
My Two Cents
Don’t skip toasting the red pepper flakes for the relish. Seriously. In a small, dry skillet over medium heat, toast the red pepper flakes for just 30-60 seconds until they’re fragrant. It wakes up their oils and transforms their flavor from simply hot to deeply, complexly spicy. It’s a 60-second step that changes everything.
You Asked, I’m Answering
“Can I use jarred roasted red peppers?”
You can, in a pinch. I won’t tell anyone. Just make sure to pat them very dry with paper towels so they don’t make your sandwich soggy. But I highly recommend taking the 10 minutes to char your own—the flavor is incomparable.
“My sandwich is getting soggy before I can eat it!”
You’ve likely been too heavy-handed with the wet ingredients or skipped the cheese barrier. Make sure your peppers are dry, and that layer of cheese between the relish-soaked bread and the peppers is crucial. Also, toasting or baking the sandwich helps seal the deal.
“Is there a way to make this less spicy?”
Of course! Start with ¼ teaspoon of red pepper flakes in the relish. You can always add more, but you can’t take it out. The peperoncini on top is also optional for the more sensitive palates.