Tex-Mex Veggie Hoagies

Chiles and salsa spike a hoagie that's packed with veggies and cheese.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

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)

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
430
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
930mg
930%;
Total Carbohydrate
54g
54%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
45%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.