Italian Vegetable Hoagies
.
Yield
4 servingsPrep
15 minCook
0 minReady
18 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
red onion
thinly sliced, separated into rings |
|
| 14 | ounces |
artichoke hearts
rinsed and coarsely chopped, 1 can |
|
| 1 | medium |
tomatoes
seeded and diced |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | each |
bread, french baguette
6- to 20-inch-long, preferably whole-grain |
*
|
| 2 | ounces |
provolone cheese
2 slices, halved |
|
| 2 | cups |
romaine lettuce
shredded |
|
| ¼ | cup |
pepperoni slices
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
red onion
thinly sliced, separated into rings |
|
| 404.6 | ml/g |
artichoke hearts
rinsed and coarsely chopped, 1 can |
|
| 1 | medium |
tomatoes
seeded and diced |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
oregano
dried |
|
| 1 | each |
bread, french baguette
6- to 20-inch-long, preferably whole-grain |
*
|
| 57.8 | ml/g |
provolone cheese
2 slices, halved |
|
| 473 | ml |
romaine lettuce
shredded |
|
| 59 | ml |
pepperoni slices
optional |
*
|
Directions
Place onion rings in a small bowl and add cold water to cover.
Set aside while you prepare the remaining ingredients.
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.
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.
