"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Italian Vegetale Hoagies Recipe

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This recipe for Italian Vegetale Hoagies, by , is from Seth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Seth Brenton

Category:
Category:

Ingredients:  
Ingredients:  
* 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 pepperoni, (optional)

Directions:
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 pepperoni, if using. Cover with the baguette tops. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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