Stuffed Submarine Sandwich Cups
Ingredients
- 2-3 bags submarine sandwich bread
- 2-3 tablespoons olive oil
Filling
- 200 grams cream cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon mustard paste
- 1 tablespoon hot sauce
- 1 package sliced hot dogs
- 2 stalks green onion chopped with leaves
- 1/4 cup black olive slices
- 2 medium tomatoes chopped
- 1 green chili pepper chopped
- 1 medium sweet green pepper chopped
- 1 medium sweet red pepper chopped
- 1/2 cup parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon basil
- 1 tablespoon oregano
Garnish
- black olive slices
- mozzarella cheese
Preparation
Place the rack in the middle of the oven and preheat to 180°C.
Prepare a cupcake pan.
Cut small square pieces of aluminum foil to line the sandwiches.
Using a serrated knife, cut each sandwich in half and create a cavity in the bread halves by pushing the center to the edges to form a cup shape, then line the cup with aluminum foil, leaving the cavity uncovered.
In a deep bowl, combine cream cheese, mozzarella cheese, cheddar cheese, mustard paste, hot sauce, sliced hot dogs, green onion, black olives, tomatoes, green chili pepper, sweet green pepper, sweet red pepper, parsley, salt, black pepper, basil, and oregano, and mix well with a wide plastic spoon.
Using a small spoon, fill the bread cups generously with the filling mixture and place them in the cupcake pan.
Bake in the oven for 10 to 12 minutes until toasted, then serve.
