Green Pepper & Portobello Melts with Hummus
with iceberg lettuce salad
Hummus can be used for more than just dip. We use it in a melt here and pack this sandwich with veggie for a hearty, but simple dinner.
Tags
Proteins
Cuisines
Ingredients
Green Pepper & Portobello Melts with Hummus:
- Onions - 1 , sliced
- Mushrooms, portobellos - 2 , sliced
- Bell peppers, green - 2 , sliced
- Hoagie buns (sub hot dog buns) - 4
- Cheese, American or provolone - 6 slices
- Butter - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Hummus - 8 Tbsp
Iceberg Lettuce Salad:
- Green onions - 2 stalks , sliced
- Garlic - 1 clove , minced
- Iceberg lettuce - 1/2 head , sliced
- Tomatoes - 1 , chopped
- Lemon juice - 1 Tbsp
- Yogurt, plain - 2 Tbsp
- Oil, cooking - 3 Tbsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
Prep
- Onions / Portobellos / Green peppers - Prep as directed. (Can be done up to 3 days ahead)
- Green onions / Garlic / Iceberg lettuce / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
- Make dressing - Whisk together garlic, lemon juice, yogurt, and oil. Add salt and black pepper.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat oven to 350F / 177C. Open up buns and place onto a sheet pan. Arrange cheese onto buns. Bake buns in the oven until cheese is melted, 5 to 7 minutes.
- Heat a skillet over medium-high heat. Add butter and cooking oil and then onions to melted butter with some salt. Saute for 8 to 10 minutes, until lightly caramelized. If the pan ever looks too dry, add a splash of water.
- Next add portobellos and saute for 3 to 4 minutes. Add green peppers and soy sauce. Saute until veggies are tender but still have a bite, another 3 to 5 minutes.
- Spread hummus onto buns and then divide up filling into toasted buns. Toss dressing with lettuce, tomatoes, and green onions. Enjoy salad on the side!
Reviews
Ratings
0 reviews