Italian Vegetable Hoagies

• 1/4 cup(s) thinly sliced red onion, separated into rings
• 1 can(s) (14-ounce) artichoke hearts, rinsed and coarsely chopped
• 1 medium tomato, seeded and diced
• 2 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) dried oregano
• 1  16- to 20-inch-long baguette, preferably whole-grain
• 2 slice(s) (about 2 ounces) provolone cheese, halved
• 2 cup(s) shredded romaine lettuce
• 1/4 cup(s) sliced pepperoncini (optional)

---

Directions

1. Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
2. Combine artichoke hearts, tomato, vinegar, oil, and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
3. To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce, and pepperoncini, if using. Cover with the baguette tops. Serve immediately.
   
   Carb Servings: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!