Duchess of Forkonions http://www.duchessoffork.com Food fit for a King. Or Queen. Tue, 07 Sep 2010 10:21:20 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Forget Me Not http://www.duchessoffork.com/2010/03/04/forget-me-not/ http://www.duchessoffork.com/2010/03/04/forget-me-not/#comments Thu, 04 Mar 2010 11:06:29 +0000 Duchess of Fork http://www.duchessoffork.com/?p=1237 Hey friends! Sorry it’s been a few days since my last post. What can I say, another crazy busy week. I hope you haven’t forgotten about the dear ole Duchess. I’ve discovered that blogging is rather difficult when you work in a school and can’t access the internet all day. But I digress.

Do you ever crave veggies? I do. I crave veggies all the time. Especially after my last post. If I have oatmeal for breakfast and a sandwich for lunch, all I want for dinner is a big salad! The other night I decided to do southwest hoagies, but I opted to keep mine vegetarian. The combination of crusty bread, melty cheese and flavorful veggies was a home run. Of course I piled the Duke’s sandwich high with chicken, but I was in my own personal version of veggie heaven.

Toastes Veggie Sub

We have sandwiches at least once per week, because they’re so fast. I’m always trying to come up with new and excited ways to prepare the American classic. I made a quick avocado smash for these sandwiches. Paired with melted pepper jack cheese, the hoagies were delicious. I’ll definitely keep this quick fix dinner in my repertoire.
Toasted Veggie Sub

Toasted Veggie Hoagies with Avocado Smash

Ingredients

  • 2 whole wheat hoagie rolls
  • 4 slices pepper jack cheese
  • 1 tbsp. olive oil
  • 1 onion, sliced thin
  • 1 bell pepper, sliced thin
  • 1 zucchini, sliced
  • 1 tsp. garlic salt
  • ½ tsp. dried oregano
  • ½ tsp. cumin
  • 1 avocado
  • 1 tbsp. light sour cream
  • 1-2 tbsp. green salsa
  • cumin and garlic salt to taste

Instructions

  1. Heat a large non-stick skillet over medium-high heat. While pan heats up, split hoagie rolls and top each half with a slice of cheese. Toast until cheese is melted and bread is crispy.
  2. Sautee onions and peppers in oil for about 8 minutes, or until softened. Add zucchini, garlic salt, oregano and cumin and cook for another 3-5 minutes, or until zucchini are cooked through.
  3. In a small bowl, mash 1/2 of the avocado with a fork. Stir in sour cream and salsa. Season with cumin and garlic salt. Slice the other half and reserve.
  4. Spread desired amount of avocado smash on each piece of bread. Top with sauteed veggies and reserved avocado slices, and assemble sandwiches.

    5. Makes 2 hoagies

Of course, you can use any assortment of veggies for this sandwich. Mushrooms, eggplant and sauteed spinach would also be great, but I just used what I had on hand. Isn’t that the beauty of dinner on the fly?

Toasted Veggie Sub

I’m so happy it’s finally Thursday! I’m subbing in Pre-K today and tomorrow, so I better get going. Hope the little ones are easy on Mrs. Carter. :) The Duchess

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