Two types of cheese melt over colorful vegetables for hot and hearty hoagies!
Hot Veggie and Cheese Hoagies
- Prep Time 30 min
- Total 45 min
- Servings 8
- 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
Instructions
-
Step1Heat oven to 375°F. On ungreased cookie sheet, place buns, cut sides up. Bake 5 to 8 minutes or until toasted.
-
Step2Meanwhile, 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.
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Step3Cut 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.
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Step4Bake 10 to 15 minutes or until warm and cheese is melted.
Nutrition
520
Calories
23g
Total Fat
21g
Protein
58g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Sandwich
- Calories
- 520
- Calories from Fat
- 210
- Total Fat
- 23g
- 35%
- Saturated Fat
- 11g
- 53%
- Trans Fat
- 1g
- Cholesterol
- 45mg
- 16%
- Sodium
- 1050mg
- 44%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 11g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 50%
- 50%
- Calcium
- 35%
- 35%
- Iron
- 20%
- 20%
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 Choice
4Tips from the Betty Crocker Kitchens
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