Roasted Red Pepper Subs

Meatless never tasted so substantial. These subs stack a Mediterranean pantry onto a toasted baguette: tangy marinated roasted red peppers, salty feta, peppery arugula and a smear of homemade olive paste.

That olive paste, or olivada, is the secret weapon and takes two minutes. Olives and garlic go in the blender with a steady drizzle of olive oil until creamy, giving you a rich, briny spread far better than anything from a jar. It anchors the whole sandwich with deep, salty flavor.

Tossing the peppers with garlic, red wine vinegar and a little oil before they go in wakes them up, adding brightness that plain jarred peppers lack. Toasting the baguette first keeps it from collapsing under the juicy filling.

Layering matters: olive paste and peppers on one side, feta on the other, so each half of the bread gets its own coating and stays sturdy. Cut into four and serve.

Kitchen Tips

• Toast the baguette until crisp so it stands up to the moist peppers and dressing.
• Drain and pat the roasted peppers dry so they don’t soak the bread.
• Make extra olive paste; it keeps in the fridge and doubles as a dip or pasta sauce.
• Spread the feta thick on one half to help hold the arugula in place.

Variations

• Swap feta for goat cheese or cream cheese for a milder, creamier sub.
• Add sliced tomato, cucumber or red onion.
• Build it on ciabatta or a focaccia roll instead of baguette.