Email to Filus1217      

Italian Vegetable Hoagies

Source of Recipe

.
Italian Vegetable Hoagies

EatingWell: July/August 2009
Reviews rate this recipe 4.3 of 5 stars.
Exchanges & CC
Makes: 4 servings
Active Time: 20 minutes - Total Time: 20 minutes

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.

READER'S COMMENT:
"Good recipe. I used red wine vinegar instead of Balsamic and used a little feta cheese as well. Definitely a keeper. "

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 pepperoncini, (optional)

Preparation:
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.

Per serving: 264 calories; 8 g fat (3 g sat, 4 g mono); 10 mg cholesterol; 39 g carbohydrates; 14 g protein; 8 g fiber; 624 mg sodium; 174 mg potassium. ++++ Carbohydrate Servings: 2 ++++ Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat