2-4 Cloves of garlic minced

1 zucchini (cut thinly lengthwise)

1 green bell pepper cut into strips

1 red bell pepper cut into strips

8tbs of balsamic vinegar

10-12 small golden potatoes

12tbs brown sugar

4 jalapeños cut length-wise

Salt

2-4tbs of franks hot sauce or similar

Salt

Pepper

Slice the Roll/loaf to build a sandwich topper

Saute the squash and zucchini in a pan with a decent amount of balsamic vinegar and a bit of water.

Then add in peppers using more vinegar and seasoning w 2Tbs seasoning salt, some pepper, and a small amount of fajita seasoning.

Then once all veggies are soft/clear add 6tbs of horseradish mustard and continue to saute.

Saute the onions in a light amount of balsamic and add 6-10tbs of brown sugar.

Saute until caramelized, coated and tender.

Cut the potatoes into quarters and put into a saute pan cover slightly with water and boil until crazy tender and water is mostly evaporated adding 4-8tbs of brown sugar as you go and add seasoned salt.

Once cooked down make sure to add sugar and/or vinegar until caramelized.

Place 8oz of hummus in a bowl and add 4 to 6tbs of balsamic vinegar to the hummus and mix in well.

Toast the rolls in the oven at 350 for 5-10min to basically crispy.

Cover the inside and bottom of the top of each roll/loaf.

Add the onions on the bottom of each roll/loaf.

Add the peppers/squash/zucchini mixture on top of that.

Then add the potatoes to the next layer.

Finally add some more of the hummus mixture and then drizzle hot sauce along the top.

Place the top on the roll/hoagie.

wrap in foil to eat this messy monster.

This is great served cold or hot!

It's even better the second day!