| 6 | hoagie buns, split |
| 6 | slices (3/4 oz each) Monterey Jack cheese, cut diagonally in half |
| 1/2 | cup finely chopped cucumber |
| 1/4 | cup mayonnaise or salad dressing |
| 1/4 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | teaspoon finely chopped seeded jalapeño chile |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 2 | medium tomatoes, seeded, finely chopped (1 1/2 cups) |
| 1 | medium green bell pepper, finely chopped (1 cup) |
| 2 | medium green onions, thinly sliced (2 tablespoons) |
Serve with...
Tortilla Soup
Total Time:
45 min
| 1. | Scoop out bread from bottoms of buns; reserve for another use. Line bottom of each bun with 2 triangles of cheese. |
| 2. | In medium bowl, mix remaining ingredients. Divide evenly among buns. Serve immediately. |
|
| Use hoagie buns or other buns with a firm, crusty outside. This filling is moist, so soft breads, such as hot dog buns, aren't the best choice. |
|
| These sandwiches are packed with enough veggies to count as a serving of vegetables. Use reduced-fat mayonnaise and reduced-fat cheese to trim the fat to 11 grams and the calories to 380 per sandwich. |
|
| Savor the heat of Southwest cooking. Use a little more jalapeño chile, and add a hot shot by using medium or hot salsa. |
Nutrition Information:
430 ( 160); 17g ( 6g, 1/2g); 25mg; 930mg; 54g ( 4g, 10g); 15g 15%; 45%; 25%; 15% 2 ; 1 1/2 ; 1 ; 1 ; 1 1/2 3 1/2