1 large wheat baguette (I cut mine into four ~300 calorie portions. If your baguette is smaller, you may need 2)
optional: garlic powder
1 clove garlic, minced
1 onion, cut into half moons
3 bell peppers (I used a mix of green and red), cut into strips
12 oz Beyond Meat chicken strips (or preferred fake chicken/beef or ½ c cooked lentils)
salt and pepper, to taste
½ tsp Worcestershire sauce (make sure it's vegetarian!)
½ tsp soy sauce
4 oz cheese of choice (Josh insisted swiss was right, I recommend provolone or cheddar. Vegan cheese works here!)
Instructions
Preheat the oven to 350 degrees. Split your bread open, if necessary. Spritz the inside with a little nonstick spray and a sprinkle of garlic powder. Toast in the oven once preheated. This step is optional, but highly recommended.
Add the bell pepper and frozen "chicken" strips (if using lentils they can be added here, other non-breaded brands of "chicken" will be okay to add here). Season with salt and pepper, the Worcestershire and soy sauce. Cover and let cook, stirring occasionally, until hot and the peppers are soft.
Split the filling between four chunks of the baguette. Top each with about 1 oz of cheese, place on a baking sheet and pop in the oven for a few minutes, just enough to get the cheese melty.
Serve hot.
If you're serving fewer than 4 people, only toast the needed amount of baguette. Save the remaining bread and filling for leftovers.
Notes
If you swap in lentils, the calories decrease by about 30 per serving. Fiber increase to 12 g, protein decreases to 24g.