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| Sweet Arugula Sub — A Spanish-Inspired Sweet |
Introduction
A sandwich that bites back with a cheerful sweet kick in the middle never gets boring, and that's where the Sweet Arugula Sub shines. I built this beauty to bottle the sunny spirit of Spain—peppery arugula, nutty Manchego, roasted vegetables, and a sneaky sweet punch from either caramelized onions or a slick swipe of membrillo, the addictive quince paste. I had my first one on a tiny terrace in Seville. A baker casually tapped a crisp little roll down in front of me, and I saw, that afternoon, how one tiny sweet detail lifts the mood of the whole meal.
If you're dreaming of that terrace, this Sweet Arugula Sub is ready to jet you back there with zero hassle. It comes together on busy weeknights or on slow Sundays, perfect for tossing in a picnic basket, dazzling guests on a relaxed dinner table, and playing nice with both American and European kitchen cupboards.
If you want to pack a bit of Spanish flair into your everyday sandwich and impress your taste buds, the Sweet Arugula Sub is the way to go. I’ll guide you through the recipe one step at a time, with easy swaps and extra tips that let you turn it into a signature creation of your own.
Ingredients
-Makes 4 big, crunchy, delicious subs.
For the sandwich:
-4 crusty rolls or mini baguettes (about 400 g / 14 oz total weight)
-150 g / 5.3 oz fresh arugula (about 4 cups, lightly packed)
-200 g / 7 oz Manchego cheese, aged cheddar, or any cheese you love, thinly sliced (or 1½ cups / 150 g shredded)
-200 g / 7 oz deli-style turkey/chicken (for a vegetarian vibe, use roasted mushrooms or grilled zucchini)
-2 medium red onions, shaved thin — that’ll weigh around 250 g / 8.8 oz
-2 tbsp (30 ml) extra virgin olive oil, plus 1 tbsp (15 ml) for the rolls
-1–2 tbsp (20–40 g) membrillo (quince paste) or a drizzle of high-quality honey (tweak to suit your sweet tooth)
-1 tbsp (15 ml) Plain vinegar
-1 tsp (5 g) sugar or 1 tbsp (15 ml) maple syrup (to sweeten and caramelize the onions)
-Salt and fresh black pepper, to taste
-If you like a little extra crunch, sprinkle on the toasted sliced almonds or Marcona almonds (about 30 g or 1 oz).
-A sprinkle of smoked paprika or a drizzle of high-quality extra-virgin olive oil goes a long way to finishing the dish with a pop of flavor.
These sandwiches are a great restaurant-style platter you can customize to your taste. Swap the membrillo for fig jam, honey, or even your favorite chutney, then use whichever protein, cheese, or veggie you’ve got on hand.
Preparation Steps
-Caramelize the onions.
Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add 2 large onions, thinly sliced, a big pinch of salt, and a teaspoon of brown sugar. A slow, gentle cook will coax the sweetness from the onions; stir every so often for 20 to 25 minutes, until they turn a rich, mahogany color. Add 1 tablespoon of plain vinegar in the final minute, scrape the bottom of the pan to lift the caramelized bits, and take it off the heat. Let the mixture cool for a minute or two.
-Prepare the bread.
Slice a soft baguette or several crusty mini rolls in half lengthwise. Brush the outside of each half with 1 tablespoon of olive oil; the oil will help the bread turn golden and crackly. If you like, heat a skillet over medium and brown the cut sides briefly, or pop them under a broiler until they are lightly toasted.
-Layer the cheese and warm it if you prefer.
On the bottom half of each roll, lay even, non-overlapping slices of aged Manchego from the deli (or any cheese you enjoy). You want a thin veil of cheese to cover the bread.
-If you want gooey, melty cheese, slide the bottom halves below the broiler for just 1 to 2 minutes, watching closely until the cheese bubbles punky gold.
-Layer in protein and sweetness.
Add deli-style turkey/chicken or whatever plant protein you like. Then, spread a thin layer of membrillo, fig jam, or a tiny drizzle of honey on top. That sweet gloss makes the sandwich.
-Add arugula and a crunch.
Toss on a generous handful of fresh arugula, sprinkle a pinch of salt and fresh cracked pepper, and top with toasted almonds if you’re feeling nutty. The peppery greens cool the sweetness and cut the cheese’s heft.
-Close, press, and serve.
Put the top on, press just a little, and slice it in half. Serve right away for the crispiest bread, or wrap it tightly in parchment and chill for a few hours. A sprinkle of smoked paprika or a drizzle of olive oil right before you bite makes it pop.
Tips & Variations
-For a quick sweet arugula sub, swap in jarred caramelized onions or fig jam. The process is just as satisfying, and the result still feels celebratory.
-To make your Sweet Arugula sub taste totally Spanish, look for Manchego cheese andద్య, which is basically quince paste. The sweet paste balances the cheese’s salty kick, and it’s a classic Spanish combo.
-Want to keep it plant-based? Put roasted aubergine, a few slices of grilled portobello, or marinated halloumi. If jammy is too sweet for you, use a thinner layer of fig spread or mix a drizzle of honey into the mustard. Stack in roasted red peppers for vivid color, or trade baby arugula for the even tinier baby rocket. Toast your sub for extra crunch, or skip toasting and grab a soft supermarket roll.
Closing
This Sweet Arugula sub shows you the magic of a few tasty contrasts. You get the peppery greens, sweet quince, salty cheese, and a tiny kick of mustard, and suddenly lunch feels special. You can make a ton of them for picnics, quick dinners, or lazy weekends. Fun fact: in Spain, quince paste and Manchego are often served side by side on cheese boards. Shoving them into a sub is just the sandwich version of that tasty old-school combo.
Give this dish a try, share it with your favorite people, and swing on back for even more global recipes! When you make it, drop a comment with the sweet thing you used—I always love hearing the little twists readers make on a classic.