Ok, I realize this is Freezer Foods Friday, but I can't help it... this is not a "freezer" recipe, and it's not even a "bulk cooking" recipe.... sorry to disappoint you, but I am really in to different sandwiches right now. Why? I don't know.... but I just had to share this recipe I found at eating well. So what d'ya say, let's break tradition today and share your fave sandwich creations! I'd love some new ideas. What's your family's favorite?
1/4 cup thinly sliced red onion, separated into rings
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini
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.
To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini. Cover with the baguette tops. Serve immediately.