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Prep 20min
Total20min
Servings6
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Ingredients
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 thick & 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)
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Steps
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.
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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.
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