Make a meatless version of the classic cheesesteak! The hummus adds all the protein you will need. Delicious served with a fresh crunchy slaw or garden salad.
4 (3-ounce) hoagie rolls, split
1 tablespoon olive oil
1 cup vertically sliced yellow onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced poblano chile
1/2 cup thinly sliced mushrooms (optional)
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (8-ounce) container plain hummus
4 (1/2-ounce) slices provolone cheese
1. Preheat broiler to high.
2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place rolls, cut sides up, on a baking sheet. Broil 1 minute or until toasted.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through black pepper); sauté 5 minutes or until vegetables are tender.
4. Spread about 1/4 cup hummus over bottom half of each roll; top with 1/2 cup onion mixture and 1 cheese slice. Broil 2 minutes or until cheese melts. Top hoagies with top halves of rolls.
Yield: 4 servings (410 calories, 20 g total fat, 3.3 g saturated fat, 14.3 g protein, 49.8 g carbohydrate, 4.5 g fiber, 10 mg cholesterol)
Adapted from Cooking Light, April 2012