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

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