At just 6 Points +, this vegetarian version of a traditional Italian Hoagie Recipe, is a real treat for any Weight Watcher. Combine artichoke hearts, olives, tomato, vinegar, oil, oregano and salt & pepper in a small bowl.
Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion.
Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Paste a link to a recipe, or download our browser tools to make it easier to save recipes from other websites.
Enjoy many of the delicious flavors of a hot Italian Hoagie, but with a lot less fat and calories.
Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using.
I added a little chive and onion cream cheese to one of the sandwiches and that was a good variation. Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan’s rim. Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute. Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil.
Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan. Sprinkle the zucchini with salt and pepper.2Chop the onion finely and cook it in 1 tablespoon olive oil until soft. And this low calorie, vegetarian version of my favorite traditional Italian Hoagie recipe brings back many of the flavors I adored, but with a lot less fat and calories. Add the ground turkey and fry, stirring from time to time and breaking the lumps, until nicely browned.
So if you are feeling the need for a savory Italian Hoagie, this low fat vegetarian sandwich recipe is a must try. Add salt, pepper, paprika powder and the tomato paste, stir thoroughly and let cook for 1 or 2 minutes. Pour the tomato cans into the pan, add the oregano and thyme and let the sauce cook for about 10 minutes on low heat.
Continue with a few tablespoons of the tomato-meat sauce, then a few tablespoons of the cream cheese mixture, then some zucchini slices again.
Sprinkle the rest of the cheese on top and cook for about 30 minutes or until golden brown.5Serve with green salad and some bread.
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