These Cold Party Sandwiches have become my favorite sandwich to make when expecting a larger crowd because they can be made in advance and served cold. They are SO good and will have any meat eater going for seconds.
If you're looking for another vegetarian appetizer, my Mushroom Bruschetta or my mayo free potato salad are great and also vegan!
Every hostess needs a cold party sandwich they can pull out of their back pocket. It is a safe choice for larger gatherings especially if you don't know all the dietary restrictions of your guests AND can be made 1-2 days in advance.
This sandwich was inspired by Primo Hoagies. If you don't know Primos, they are a popular sandwich shop chain mostly located on the east coast here in the U.S..
The bread is a key component so if it's too hard, it wont be enjoyable. Plus, I used two different kinds of cheese and added a nice brushing of garlic oil to the bread to really kick these up a notch!
If you love eggplant, try my Crispy Eggplant French Fries!
?Ingredients
- Rolls- This is THE most important part of the sandwich. Primos' rolls are too hard for my liking and they make the sandwich hard to eat. So opt for a softer long roll so you can cut them in half portions.
- Eggplant- Eggplant is what makes this sandwich so delicious. Breading and frying them add tons of flavor and will make this sandwich nice and hearty which is hard to find in vegetarian sandwiches!
- Cheese- The best cheese for this sandwich is a combination of provolone and mozzarella. Pre-sliced is a must!
- Roasted Peppers- You can find these marinated and pre-sliced in jars. If you want to make your own you can but why go through the trouble when they taste just as good in the jar?
- Broccoli Rabe- You can substitute spinach if you cannot find broccoli rabe in your store. Check the freezer asile and choose the pre-chopped variety.
- Garlic & Onions- This sandwich is supposed to be super garlicky so don't shy away from it. The onions add a sweetness that is needed!
?Instructions
Step 1: You want to first prepare your eggplant and broccoli rabe mixture. This is what takes the longest and is the most tedious part. Once this is done, assembling the sandwiches is pretty easy. See instructiosn below.
Step 2: Lay out your fried eggplant, broccoli rabe, peppers and cheese.
Step 3: Slice your rolls lengthwise and brush your garlic oil generously on one side.
Step 4: Add a nice layer of broccoli rabe followed by the roasted peppers, 1-2 slices of eggplant and your cheese slices.
Step 5: Cut your sandwiches in half and wrap in saran wrap until they are ready to serve.
If you're expecting meat-eaters at your party, these Funeral Sandwich Sliders are a popular slider that can be made in advance!
? NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
?Substitutions
- Eggplant- You can use zucchini if you prefer however zucchini taste a bit different and can be very delicate so make sure not to overcook it so it doesn't fall apart.
- Roasted Red Peppers- You can substitute any peppers or add onions too if you wish.
- Broccoli Rabe- Use spinach instead if you can't find it. The taste is not exactly the same but it works! Broccoli rabe is better because it brings a bitter element to the sandwich but is often hard to find.
- Cheese- I like the combination of provolone and mozzarella but other cheeses that would work are American, Swiss, havarti or pepper jack.
Check out my Roasted Eggplant Spread! It is a delicious vegan party appetizer I also love serving guests!
?? Expert Tips
Although these sandwiches are not tough to make, I want to offer some tips to make these quick, efficient to make it bulk and still delicious!
- Prep the eggplant in advance. This tastes the longest. You can save your fried eggplant in the fridge until you're ready to assemble your sandwiches.
- Adding the garlic oil makes a big difference in flavor, keeps everything vegetarian and vegan, and also helps to keep your bread soft.
- Add as much garlic as you wish. I love the stuff so purchase the pre-minced garlic to save time.
- Don't slice your eggplant too thick or too thin. You want the ratio of eggplant to cheese to veggies to be perfect.
- Make sure to season your eggplant WELL! It is very, very bland on its own so keep this in mind when salting.
Here's more cold appetizers you may like!
Party Tip!
Slice your sandwiches in half and wrap them in saran wrap. Then chill in the fridge until your ready to serve them.
Sides To Serve With Your Sandwiches
Mini Caesar Salad Parmesan Cheese Cups
CRISPY Air Fryer Avocado Fries With Lime Cilantro Crema
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The Best Cold Party Sandwiches
Ingredients
- 4 long, soft sandwich rolls
- ¾ lb. eggplant 12 oz.
- 1 small onion + 3 tablespoons olive oil
- ¾ tablespoon minced garlic
- 6 oz. broccoli rabe (or spinach) pre-chopped frozen is best
- ½ small lemon
- 6 oz. provolone cheese slices (and/or mozzarella) about 12-15 slices
- 12 oz. jarred roasted red peppers sliced
Breading
- 1 cup Italian seasoned breadcrumbs
- ⅓ cup flour
- 2 large eggs
Garlic Oil
- 4-6 cloves garlic, sliced
- ½ cup olive oil
- 1 teaspoon Italian seasoning
Instructions
- Finely chop your onion and add it to a skillet with 3 tablespoons of olive oil. Saute for 10 minutes on medium heat or until slightly caramelized. Do not burn.
- Add broccoli rabe or spinach to pan and simmer for 5-8 minutes or until all the water has evaporated.
- Add your garlic, lemon juice and season with salt and pepper stirring for one more minute. Take off heat and let cool.
- Peel your eggplant and slice lengthwise into ¼”-½” slices. Season with salt and pepper on both sides. Let your eggplant sit for a bit. This will help remove any bitterness.
- Set your dredging station with the flour, breadcrumbs and scrambled eggs in three separate shallow bowls. The wider, the better! (I like to use casserole dishes to fit the eggplant.)
- Dredge the eggplant slices into the flour followed by the eggs and finally into the breadcrumbs. Make sure to coat edges well.
- Add an inch of oil to a skilet and bring oil to 350-375°F.
- Add 2-3 eggplant slices at a time and fry for about 2 minutes or until the eggplant is golden brown on both sides and tender inside. Drain on wire rack or paper towels. Repeat with all of your eggplant.
- Slice your rolls lengthwise (not all the way through) and brush your garlic oil on the top half. Then distribute a layer of the broccoli rabe/spinach mixture on the bottom half. Next add some sliced red peppers, then top with 1-2 slices of eggplant depending how thick it is. (You will need to trim your eggplant lengthwise to fit your roll.) Finish with 2-4 slices of folded provolone cheese on top and close it up.
- If making for a party, slice your finished sandwiches in half and wrap tightly in saran wrap. Store in the fridge for 1-2 days until guests arrive!
Notes
Yield: 8 sandwich halves
Tips*
- You will have excess trimmed off eggplant slices you can "piece" together in the sandwich. Don't waste any of that yummy eggplant!
- These can be made 1-2 days in advance!
- Prep the eggplant in advance since this tastes the longest. You can save your fried eggplant in the fridge until you're ready to assemble your sandwiches.
- Adding the garlic oil makes a big difference in flavor, keeps everything vegetarian and vegan, and also helps to keep your bread soft.
- Don't slice your eggplant too thick or too thin. You want the ratio of eggplant to cheese to veggies to be perfect.
- Make sure to season your eggplant WELL! It is very, very bland on its own so keep this in mind when salting.
Sarah
Can this be made in an air fryer to limit the amount of oil?
Aleka Shunk
The fried eggplant? Yes! Just spray them well with cooking spray!