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3 Hearty Meatless Sandwich Recipes

Some surprising ingredients provide a meaty flavor that just might fool you!

AARP Food Expert Pam Anderson: Three Hearty Meatless Sandwich Recipes: Barbecued Mushrooms Sandwich

You can use leftovers from making this sandwich as pizza toppings. — Photo by

Barbecued Mushroom Sandwiches

Enough for four to five sandwiches. You'll have enough leftover barbecued mushrooms for another hearty meatless sandwich another day. You can also use leftovers as a pizza topping.

3 tablespoons olive oil

2 pounds sliced mushrooms

1 medium-large onion, chopped

Salt and ground black pepper

1/2 cup your favorite barbecue sauce

4 to 5 sandwich buns.

Heat oil in a large, deep skillet over medium-high heat; add mushrooms and sauté until they lose their juices and then start to brown, about 10 to 12 minutes. Add onion; continue to sauté until onions soften, three to four minutes longer. Lightly season with salt and pepper. Reduce heat to low; stir in barbecue sauce and enough water to create a loose sauce consistency. Continue to cook to heat through, a minute or so. Meanwhile toast buns until golden brown. Top with mushrooms and serve.

AARP Food Expert Pam Anderson: Three Hearty Meatless Sandwich Recipes: Meatless Italian Sub

A meatless Italian sub? Yes, and it never tasted so good. —

Meatless Italian Subs

Makes two large sandwiches serve two to four. This hearty meatless sandwich is so filling, you may find a half portion might be just right.

2 sandwich rolls

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dried oregano

4 lettuce leaves

4 thin slices each (about 4 ounces total) provolone and pepper jack

4 dill pickle slices

2 slices each: large tomato, lightly sprinkled with salt, red onion, bell pepper rings

1/2 cup marinated artichoke hearts

Drizzle each side of sandwich roll with olive oil and vinegar, sprinkle with oregano and then top each with a lettuce leaf and a cheese slice. Top each sandwich roll bottom with the following: pickle, tomato, onion, bell pepper and a portion of artichoke hearts. Cap with sandwich top. Halve and serve.

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