Hungry Man's Hoagies
|Mini baguettes||4 , sliced|
|Romaine lettuce leaves||4 , ribs removed|
|Portobello mushroom||1 Large, thinly sliced|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Tomato||1 Medium, chopped|
|Cucumber||1⁄2 Cup (8 tbs), peeled seeded and chopped|
|Lean low sodium ham||5 Ounce, thinly sliced|
|Nonfat low sodium swiss cheese||2 1⁄2 Ounce, thinly sliced|
|Fat free low sodium cheddar cheese||2 1⁄2 Ounce, thinly sliced|
|Red onion||1 Small, thinly sliced|
|Banana chili pepper||1 , seeded and sliced crosswise|
Create hollowed-out "boats" with the bottom halves of the baguettes by pulling out the soft bread, leaving a crusty rim 1/4" thick.
Save the removed bread for another use.
Line each boat with a lettuce leaf.
Coat a small no-stick skillet with no-stick spray and warm over medium heat.
Add the mushrooms and cook for 3 to 5 minutes, or until softened and golden brown.
In a medium bowl, combine the vinegar, basil, mustard, black pepper, and garlic.
Add the mushrooms, tomatoes, and cucumbers.
Set aside for 5 minutes.
Divide the vegetable mixture among the boats.
Top with the turkey, ham, Swiss, Cheddar, onions, and banana peppers.
Drizzle with any remaining vinaigrette.
Top with the remaining baguette halves.