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Green Pepper & Portobello Melts with Hummus
with iceberg lettuce salad

Active: 30 min Total: 30 min
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

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Onions / Portobellos / Green peppers - Prep as directed. (Can be done up to 3 days ahead)
  2. Green onions / Garlic / Iceberg lettuce / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
  3. Make dressing - Whisk together garlic, lemon juice, yogurt, and oil. Add salt and black pepper.

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Make

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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