Hot Veggie and Cheese Hoagies

Hot Veggie and Cheese Hoagies

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

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

8

sandwiches

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.
Makes 8 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Instead of using cooking spray to spray the foil, try the new nonstick foil that’s available where you purchase foil. It’s a great convenience product.
Assemble, wrap and refrigerate these sandwiches up to 2 hours ahead of time. When ready to serve, heat 15 to 20 minutes.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 520
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 11g,
    • Trans Fat 1g),
  • Cholesterol 45mg;
  • Sodium 1050mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 5g,
    • Sugars 11g),
  • Protein 21g;
Percent Daily Value*:
    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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