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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)

Description

Italian Vegetable Hoagies - The Huffington Post

Kitchen Daily