Italian Vegetable Hoagies

This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Italian

Lunch

Budget

Ingredients

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

directions

Prep: 20 min Total: 30 min (Quick)

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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.

nutritional information

Calories: 263		Fiber: 8 g
Fat: 8 g		Saturated Fat: 3 g
Carbohydrates: 39 g		Protein: 14 g
Sodium: 624 mg		Monounsaturated Fat: 4 g
Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat		Cholesterol: 10 g
Carbohydrate Servings: 2		Potassium: 174 mg
Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).

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Italian Vegetable Hoagies

Ingredients

directions

nutritional information