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Italian Vegetable Hoagies

:  July/August 2009

Your rating: None Average: 4.5 (144 votes)

This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.


READER'S COMMENT:
"Good recipe. I used red wine vinegar instead of basalmic and used a little feta cheese as well. Definitely a keeper. "
Italian Vegetable Hoagies Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

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)

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Preparation

  1. Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
  2. 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.
  3. 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. Serve immediately.

Nutrition

Per serving: 264 calories; 8 g fat ( 3 g sat , 4 g mono ); 10 mg cholesterol; 39 g carbohydrates; 14 g protein; 8 g fiber; 624 mg sodium; 174 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat


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Recipe Categories

Style/Theme
Picnic
Quick (total 30 min. or less)
Vegetarian
Budget
Everyday favorites
Ease of Preparation
Easy
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Sandwich
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Ethnic/Regional
Italian
Mediterranean
Season
Spring
Summer
Fall
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Holiday
July 4th
Labor Day
Memorial Day
Super Bowl
Publication
July/August 2009
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