Hearty Veggie Hoagies

Preparation info
  • Makes:


    baguette, enough for sandwiches
    • Difficulty


    • Ready in

      15 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

This is a plant-based spin on a classic sandwich from southern France, pan bagnat. We ditched the traditional tuna but kept all the other flavors. If desired, spread a thin layer of hummus inside your baguette. This sandwich gets tastier the longer it marinates, so pack it in your jersey pocket or backpack and dig in midday.


  • One 12-ounce (340 g) sourdough or whole grain baguette
  • 2


  1. Slice the baguette in half horizontally (into two shorter segments), then slice off the top third from each half. Scoop out some of the insides of the bottom portion, reserving them for another use (such as bread crumbs).
  2. Toast lightly.
  3. Meanwhile, combine the tomatoes, cucumber, artichokes, bell pepper, onion, and olives in a medium bowl and season wi