Mediterranean Veggie Sandwich
Prep: 20 minutes • Serves: 4
1 jar (6.5 ounces) marinated artichoke hearts
1 garlic clove, crushed with press
2 tablespoons extra virgin olive oil
1 loaf (16 ounces) French baguette, cut lengthwise in half
8 slices provolone cheese
1/2 small red onion, very thinly sliced
1/3 cup drained sliced roasted red peppers
1/2 cup coarsely chopped drained pitted Kalamata olives
2 medium Roma tomatoes, sliced
12 large fresh basil leaves
1 garlic clove, crushed with press
2 tablespoons extra virgin olive oil
1 loaf (16 ounces) French baguette, cut lengthwise in half
8 slices provolone cheese
1/2 small red onion, very thinly sliced
1/3 cup drained sliced roasted red peppers
1/2 cup coarsely chopped drained pitted Kalamata olives
2 medium Roma tomatoes, sliced
12 large fresh basil leaves
1.Pour 2 tablespoons artichoke marinade into small bowl; stir in garlic and oil. Drain remaining marinade from artichokes; coarsely chop artichokes. Brush cut sides of bread with oil mixture.
2.Layer cut side of bottom half of loaf with cheese, onion, artichokes, red peppers, olives, tomatoes, basil and top half of loaf, cut side down; cut crosswise into 4 sandwiches.
Approximate nutritional values per serving (1 sandwich):
632 Calories, 28g Fat (8g Saturated), 30mg Cholesterol,
1388mg Sodium, 66g Carbohydrates, 3g Fiber, 21g Protein
Chef Tip:
Additional filling suggestions: capers, goat cheese, arugula or spinach leaves and/or chopped sun-dried tomatoes in oil.