Spicy Vegetable Hoagie Recipes

SLOW-COOKER BIG AND SPICY CHICKEN HOAGIES

Steps:

• Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
• Cover and cook on low heat setting 6 to 8 hours.
• Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.

SUNNY'S SPICY SEATTLE HOAGIE

Steps:

• In a medium bowl, fold the cream cheese and adobo sauce together until the mixture is a uniform color. Transfer to a resealable plastic bag and refrigerate until ready to use.
• Heat a grill pan to medium-high heat. Add the onions, drizzling with olive oil and seasoning with salt and a few grinds of black pepper. Cook, tossing, until the slices are tender and golden on the edges, 15 to 20 minutes. Add the sausages to the grill split-side down and grill, flipping once, until cooked through and charred, 8 to 10 minutes.
• To assemble the hoagies, add a split sausage to the bottom piece of each bun. Remove the cream cheese mixture from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the mixture down the center of each sausage. Top with the grilled onions, a squirt of mustard and the bun tops.

SPICY VEGETABLE HOAGIE

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with foil.
• Spray baking sheet with nonstick cooking spray.
• Place hoagie roll in center of foil (12x12 for one hoagie). Bring up sides of foil around hoagie. This will retain the hoagie's shape while baking.
• Layer vegetables in roll however you like.
• Break up the two slices of cheese and top off the sandwich with the cheese and Italian seasoning.
• Bake for 15-20 min (or however long you like) and enjoy.

SPICY CHICKEN HOAGIES

Steps:

• Generously rub the jerk seasoning over the chicken thighs.
• Put the bell pepper and onion in the bottom of a 4-5 quart slow cooker.
• Place the chicken thighs over the vegetables.
• In a small bowl, mix the broth and ketchup together; pour over the chicken.
• Cover and cook on LOW for 6-8 hours.
• Take chicken out of slow cooker; shred using two forks.
• Replace chicken into slow cooker and mix well.
• Season to taste with hot sauce and salt/pepper.
• With a slotted spoon, spoon chicken mixture into hoagie buns.
• Use extra sauce for dipping.

ROASTED VEGETABLE HOAGIE

Steps:

• Preheat oven to 425 degrees. Slice bread and put aside. In large bowl combine eggplant, zucchini, squash, olive oil, salt, pepper, basil and garlic. Place vegetables on a baking sheet covered with foil and bake for 30 minutes. Place lettuce on bread and top with roasted vegetables. Add mozzarella and tomato. Drizzle vinegar over sandwich. Serve.

ITALIAN SAUSAGE AND PEPPERS

Steps:

• Add vegetable oil to a large pan and heat over medium-high heat. Add sausages and cook until browned on all sides. Remove sausage from pan and set aside (Note: You do not need to cook it through at this point.)
• Add onion and peppers to grease left in pan and cook over medium heat until softened. Add garlic and cook for 1 minute.
• Slice sausage into 1 to 1 1/2-inch pieces.
• Return sausage to pan along with all other ingredients.
• Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened.
• Serve on hoagie rolls if desired.