- 1 mozzarella piece
- 2 baguettes
- 1 tomato suga pack
- 1 gyros spice mix sachet
- 1 red wine vinegar sachet
- 1 mushrooms bag
- 1 capsicum
- 1 carrot
- 1 celery stalk
- 1 parsley bunch
Chef's note: White sugar, cooking oil, salt, pepper
Allergens: Dairy, wheat, gluten, yeast, onion, garlic
Specialised equipment: Grater or microplane
Chef's note: This is a vegetarian version of a meatball sub found all over America but mostly famous in New York and New Jersey. One of our chefs used to eat this regularly while living in New York City.
* Parsley is used across multiple dishes so read each recipe carefully!
1. Prepare the ingredients
Preheat oven to 160C fan forced. Clean the vegetables. Grate half of the celery and carrot. Thinly slice the capsicum, remaining celery and remaining carrot. Finely grate the mozzarella cheese. Finely chop 1 teaspoon per person of the parsley* leaves.
2. Make the giardiniera pickle
Place the vinegar into a saucepan with an equal amount of water and a little sugar. Bring to the boil and immediately remove from the heat. Add the thinly sliced capsicum, celery and carrot. Taste and add more sugar if needed. Place a lid on the saucepan and set aside to pickle for at least 15 minutes.
3. Brown the mushrooms
Heat a splash of cooking oil in a frying pan over high heat. Cook the mushrooms for 5 minutes, flipping half way, or until browned all over. Remove from the pan.
4. Make the sauce
Add the grated vegetables to the pan. Reduce the heat and cook, stirring, for 3 minutes or until the vegetables soften. Add the tomato sugo and spice mix and stir to combine. Add the browned mushrooms and simmer for 5 minutes or until the mushrooms are cooked through and the sauce has slightly reduced. Add water if needed. Season with salt and pepper.
5. Make the cheesy bread
Meanwhile, halve the bread and place on a lined baking tray and into the preheated oven for 5 minutes. Remove from the oven and sprinkle on most of the cheese. Place back into the oven for 2 minutes or until the cheese melts.
6. To serve
Divide the mushrooms and sauce between serving plates. Top with the remaining cheese, a sprinkle of parsley, giardiniera pickles and the cheesy bread.