We love it for dinner as well as lunch.
Serve with tomato and cucumber salad.
Set aside while you prepare the remaining ingredients.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
