Growing up in Southern California we spent many weekend days (and many ditched school days) at the beach. We lived forty miles away from the coast which meant a minimum of a 15 degrees difference in weather and if our hood was foretasted to be 100 degrees my parents couldn’t turn down the idea of ocean breezes and 80 degrees. The memories are so vivid that they seem like yesterday: body surfing, long walks in search of sand dollars, playing cards on the beach blanket and mom’s Italian Hoagies.

Oh those hoagies. I have thought about them so many times over the years but honestly the part I remember most is the Italian dressing she poured on the roll. This little addition made the sandwich and I have no idea what the other ingredients were. She always put them together at the beach because if the dressing had too much time to absorb it became a soggy mess.

Years ago my husband and I stumbled across a deli in North Hollywood that sold mostly meat and cheese but offered an item on their menu that was vegan. It was a hoagie made with marinated vegetables and it reminded me so much of those sandwiches on the beach as a kid. This became my go to place on hot summer days when I didn’t feel like cooking. As it usually goes for me, when I move the things I miss most are the restaurants that I frequented. When we moved to Seattle this is one of the first recipes we had to recreated and as we do with most recipes we have altered it over time.

This is a great sandwich with only a few things to consider. Make it a couple hours ahead so everything is well marinated. If taking to an outing bring separately and assemble when you are ready to eat. Cut the veggies small enough that you have a mixture of the veggies in each bite. Don’t be scared to add different things. I like olives but my hubby doesn’t so we usually leave them out. Lastly, if you have a favorite bottled vinaigrette you can substitute that for the dressing here.

Ingredients:
16 0z marinated mushrooms (drained)
12 oz marinated artichokes (drained)
1 red, vidalia, or spanish onion
2 hearts of palm diced
1/2 lb tomato diced
1 bell pepper diced
Marinated spicy Italian peppers* (Optional)
Hoagie rolls, Italian baguette

Dressing:
1/4 cup white balsamic vinegar
2 tbls apple cider vinegar
1 tsp nutrtional yeast
1/4 tsp basil
1/4 tsp oregano

Make dressing separately and then mix all ingredients (except spicy pepper) together including dressing. Allow to marinate for at least an hour. Will make 4 to six sandwiches depending on size of roll. Serve with peppers on top.

* I love spicy but if you add the peppers in the mix it over powers the flavor and everything will taste like spicy peppers.