Hummus "Cheesesteak" Hoagies

Photo: José Picayo

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.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 20.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 12.1g
  • Polyunsaturated fat: 3.6g
  • Protein: 14.3g
  • Carbohydrate: 49.8g
  • Fiber: 4.5g
  • Cholesterol: 10mg
  • Iron: 3.7mg
  • Sodium: 807mg
  • Calcium: 161mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 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. 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.
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