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.
Sounds totally delish!!! I wonder why you would put the onion is a bowl of water though???
ReplyDeleteI love hot pastrami with melted swiss on rye bread!!!!
I didn't know it was freezer Friday, and I love a fresh sandwich!! (Is the reason for the onion in ice water to keep the onion crisp and cut down on the smell?)
ReplyDeleteMy favorite sandwiches are: Meatball grinders, ham and cheese with provolone cheese, hot(spicy) sausage and peppers, seafood and tomatoe, and cheeseburger with melted cheese! (Is it lunch time yet?!!! ^_^)
That looks sooooo good! I am allergic to wheat, so I can't have it. boo
ReplyDeleteLove my special weekday meals. I asked my college aged daughter what her favorite put together sandwich is and she had to go with anything in fridge cheese steak. Thanks for sharing.
ReplyDeletePlan B
I love it! I am always looking for new recipes to try! Paying it forward from BlogFrog. I love your blog and can't wait to do some more reading! :-)
ReplyDeleteMelissa
http://thechroniclesofarookiemom.blogspot.com/