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Vegetable Antipasto Hoagie Recipe


Healthy and delicious!


  • 1/4 c. sun dried tomatoes in oil, drained and chopped
  • 1/4 c. Kalamata olives, drained, pitted and chopped
  • 1/2 c. pesto sauce
  • 1/4 lb. provolone, sliced
  • 1 jar roasted red peppers, drained
  • 1 - 15 oz. can quartered artichoke hearts in water, drained
  • 1 c. Kitchen Kettle Chow Chow, drained and coarsely chopped
  • Cayenne pepper
  • Olive Basin Extra Virgin Olive Oil
  • 2 - Philly style hoagie rolls, approximately 5-6" long


Mix sun dried tomatoes, olives and pesto together to make a spread. Spread on rolls. Layer cheese, roasted red peppers, coarsely chopped artichoke hearts, chow chow that has been tossed with cayenne pepper, then drizzle with extra virgin olive oil. Fold top of roll and secure with toothpicks.

vegetable, antipasto, hoagie, sun dried tomato, sub, vegetarian, tailgating

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