Hot Veggie and Cheese Hoagies

Two types of cheese melt over colorful vegetables for hot and hearty hoagies!

  • prep time 30 min
  • total time 45 min
  • ingredients 12
  • servings 8

Ingredients

8
soft sub or hoagie buns (about 6 to 7 inch), split
1
tablespoon olive or vegetable oil
1
medium onion, halved, thinly sliced
1
medium red bell pepper, coarsely chopped
4
cups small broccoli florets
3
cups sliced fresh mushrooms (8 oz)
1
teaspoon dried basil leaves
1/2
teaspoon seasoned salt
1
tablespoon water
1/4
cup Italian dressing
8
slices (3/4 oz each) Havarti cheese
8
slices (3/4 oz each) Cheddar cheese
  • 1 Heat oven to 375°F. On ungreased cookie sheet, place buns, cut sides up. Bake 5 to 8 minutes or until toasted.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and bell pepper in oil 3 minutes, stirring constantly. Add broccoli and mushrooms; sprinkle with basil and seasoned salt; add water. Cover; cook 3 to 5 minutes, stirring occasionally, until broccoli is crisp-tender.
  • 3 Cut eight 16x12-inch pieces of foil. Spray foil with cooking spray. Drizzle dressing over cut sides of toasted buns. Cut cheese slices to fit sandwiches. Layer Havarti cheese, vegetable mixture and Cheddar cheese in buns. Wrap each sandwich in foil.
  • 4 Bake 10 to 15 minutes or until warm and cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    520
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    1050mg
    1050%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    5g
    5%
      Sugars
    11g
    11%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    50%;
    Calcium
    35%;
    Iron
    20%;
    Exchanges:
    3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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