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Hummus "Cheesesteak" Hoagies

Photo: José Picayo
Hands-on time 18 mins
Total time 18 mins
Yield Serves 4 (serving size: 1 sandwich)
Hummus "Cheesesteak" Hoagies are a great option for a quick weeknight supper. Made with yellow onion, red bell pepper, Polano chile, and provolone cheese, these vegetarian sandwiches are very hearty and filling. Serve with Napa Cabbage Slaw.

Ingredients

  • 4 (3-ounce) hoagie rolls, split
  • 1 tablespoon olive oil
  • 1 cup vertically sliced yellow onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced poblano chile
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1 (8-ounce) container plain hummus
  • 4 (1/2-ounce) slices provolone cheese
  • Napa Cabbage Slaw

Nutrition Information

  • calories 410
  • fat 20.3 g
  • satfat 3.3 g
  • monofat 12.1 g
  • polyfat 3.6 g
  • protein 14.3 g
  • carbohydrate 49.8 g
  • fiber 4.5 g
  • cholesterol 10 mg
  • iron 3.7 mg
  • sodium 807 mg
  • calcium 161 mg

How to Make It

  1. Preheat broiler to high.

  2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place rolls, cut sides up, on a baking sheet. Broil 1 minute or until toasted.

  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through black pepper); sauté 5 minutes or until vegetables are tender.

  4. Spread about 1/4 cup hummus over bottom half of each roll; top with 1/2 cup onion mixture and 1 cheese slice. Broil 2 minutes or until cheese melts. Top hoagies with top halves of rolls.