Ingredients
8
soft hoagie buns (6 to 7 inch), split
3/4
cup creamy Dijon mustard-mayonnaise spread
8
slices (1 3/4 oz each) provolone or mozzarella cheese, each cut into 4 pieces
1/2
lb thinly sliced salami or summer sausage
1
lb thinly sliced cooked turkey or chicken
1
medium green bell pepper, cut into thin bite-size strips
Preparation
Heat gas or charcoal grill. Cut 8 (12x12-inch) sheets of heavy-duty foil. Spread cut sides of buns with mustard-mayonnaise spread.
On bottom halves of buns, layer cheese, salami, turkey and bell pepper. Cover with top halves of buns. Place sandwiches on foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
Place packets on grill. Cover grill; cook over medium heat 8 to 10 minutes or until thoroughly heated. Carefully open packets to allow steam to escape.
