Best Hot Veggie And Cheese Hoagies Recipes

HOT VEGGIE AND CHEESE HOAGIES

Hot Veggie and Cheese Hoagies image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

Heat oven to 375°F. On ungreased cookie sheet, place buns, cut sides up. Bake 5 to 8 minutes or until toasted.
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.
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.
Bake 10 to 15 minutes or until warm and cheese is melted.

Nutrition Facts : Calories 520, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1050 mg, Sugar 11 g, TransFat 1 g

SPICY VEGETABLE HOAGIE

Spicy Vegetable Hoagie image

This is something I came up with when I didn't know what else to have, and I knew that I didn't want anything with meat. You can adjust this to more servings. If you don't like jalapeño peppers, you can use another kind.

Provided by VickyJ

Categories Lunch/Snacks

Time 25m

Yield 1 Hoagie, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 hoagie roll
1/4 cup diced tomato
1/4 cup diced mushroom
1/4 cup sliced black olives
1/4 cup sliced jalapeno (or pepper of your choice. If you use bell pepper, it should be diced or minced)
2 slices American cheese or 2 slices cheddar cheese
italian seasoning (optional)

Steps:

Preheat oven to 375°F.
Line a baking sheet with foil.
Spray baking sheet with nonstick cooking spray.
Place hoagie roll in center of foil (12x12 for one hoagie). Bring up sides of foil around hoagie. This will retain the hoagie's shape while baking.
Layer vegetables in roll however you like.
Break up the two slices of cheese and top off the sandwich with the cheese and Italian seasoning.
Bake for 15-20 min (or however long you like) and enjoy.

TEX-MEX VEGGIE HOAGIES

Tex-Mex Veggie Hoagies image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

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 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)

Steps:

Scoop out bread from bottoms of buns; reserve for another use. Line bottom of each bun with 2 triangles of cheese.
In medium bowl, mix remaining ingredients. Divide evenly among buns. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 10 g, TransFat 1/2 g

ITALIAN VEGETABLE HOAGIES (VEGETARIAN HOAGIE SANDWICHES)

Italian Vegetable Hoagies (Vegetarian Hoagie Sandwiches) image

This delightfully easy, healthy, and delicious sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, and provolone cheese. It's from Eating Well Magazine (July/August 2009). If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad. According to Eating Well, these have 264 calories; 8 g fat (3 g sat, 4 g mono); 39 g carbohydrate; 14 g protein; 8 g fiber per hoagie.

Provided by blucoat

Categories One Dish Meal

Time 30m

Yield 4 hoagies

Number Of Ingredients 10

Ingredients

1/4 cup thinly sliced red onion, separated into rings
1 (14 ounce) can artichoke hearts, rinsed and coarsely chopped
1 medium tomatoes, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 inch 16-to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese, halved (about 2 ounces)
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini pepper (optional)

Steps:

Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. Cover with the baguette tops. Serve immediately.