This is probably our most-requested dish to make with our crispy seitan cutlets. And this is hardly a recipe, but mostly just guidelines for how to pile hot, gooey, savory things on top our our delicious seitan. Traditionally, this grinder (or hoagie, or sub, or hero...) is made from breaded and fried chicken breasts. But you've got our wicked tasty, hand-battered, southern-fried seitan, so grab those babies instead! It's perfect comfort food for good devils.
We learned some things while putting this dish together. First, the interwebs is split down the middle in terms of the primary cheese used in a Parm sub. Call me a stickler, but Parmesan should make an appearance on a Parm sub. Lots of recipes omit the Parm entirely and use only mozzarella. Or provolone! Holy hell, what's a devil to do? We used a mix of all three, and we encourage you to use your favorite(s) in proportions to your liking.
Second, we surveyed you devils on Instagram about your favorite plant-based cheeses. We got lots of responses, because there are happily lots of options out there today. Our service menu at Bartleby's Food is soy-free and nut-free, so we're tipping our horns to these brands that follow suite:
A printable PDF version is available at the bottom of the page. Stay well and eat wickedly, dearest demons.
PDF Printable Version:
Bartleby's_Food_BAH_recipe_printable_hellacious_parm_hero.pdf (2 MB)