<p>When it gets cold, we bring vegetarian barbeque and soup, but at the start of the season I bring lots of spreads and the ingredients for hoagies. A mix that was a huge hit last season was a combo of canned artichokes (drained), red onion (chopped), small jar of roasted red pepper (drained), lots of fresh basil, cherry tomatoes cut in half, balsamic vinegar. I put this in a tupperware container and when it was halftime we used this on hoagies with provolone cheese and bib or romaine lettuce. It was easy, it held up well, and went very quickly. If you want a little meat in your hoagie, I am thinking pepperoni might taste good.</p>