I didn’t think these sandwiches would be that good. I don’t know why, but hummus and cheese together kind of grosses me out. 😦 But these were surprisingly good! And talk about easy and quick? This is a great recipe to have in your back pocket for a busy night, when you’ve got to get dinner on the table ASAP. I made half a hoagie without the veggies for Liam (I knew he wouldn’t eat the onions and peppers). I served these with some veggie straws.
Hummus “Cheesesteak” Hoagies
(Cooking Light, April 2012)
time needed: 18 min.
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 (I omitted)
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
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.
per hoagie: 410 calories