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, Recipe

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