This hefty meat-and-cheese sandwich cooks on the grill for delicious flavor and easy cleanup.
soft hoagie buns (6 to 7 inch), split
cup creamy Dijon mustard-mayonnaise spread
slices (1 3/4 oz each) provolone or mozzarella cheese, each cut into 4 pieces
lb thinly sliced salami or summer sausage
lb thinly sliced cooked turkey or chicken
medium green bell pepper, cut into thin bite-size strips
Heat gas or charcoal grill. Cut 8 (12x12-inch) sheets of heavy-duty foil. Spread cut sides of buns with mustard-mayonnaise spread.
On bottom halves of buns, layer cheese, salami, turkey and bell pepper. Cover with top halves of buns. Place sandwiches on foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
Place packets on grill. Cover grill; cook over medium heat 8 to 10 minutes or until thoroughly heated. Carefully open packets to allow steam to escape.
Set out the ingredients for these hoagies and let guests prepare their own. Include extra mustards, mayonnaise and garnishes such as pickles and olives. Wrap the sandwiches in foil and heat as directed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.