Italian (vegetarian) submarine sandwich

By kawaibaby

Ingredients

• 1 16- to 20-inch-long baguette (I used a whole grain one for more fiber)
• ◾2 slices reduced fat provolone cheese, cut into halves
• ◾1/2 cup thinly sliced red onion, separated into rings
• ◾1 14-oz can artichoke hearts, rinsed and coarsely chopped
• ◾2 cups shredded romaine lettuce
• ◾1/4 cup sliced pepperoncini
• ◾1/4 cup black olives
• ◾1 medium tomato, seeded and diced
• ◾2 tbsp red wine vinegar
• ◾1 tsp extra-virgin olive oil
• ◾1 tsp dried oregano
• ◾Dash of salt and pepper
• Diet tags: Low calorie, Reduced fat
• Number of servings (yield): 4
• Culinary tradition: Italian
• Entire recipe makes 4 servings
• Serving size is 1 sandwich
• Each serving = 6 Points +
• PER SERVING: 214 calories; 6 g fat ; 37 g carbohydrates; 15 g protein; 8 g fiber
• .

Preparation

Step 1

1.Preheat oven to 375 degrees.
2.Combine artichoke hearts, olives, tomato, vinegar, oil, oregano and salt & pepper in a small bowl.
3.Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side.
4.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.
5.Cover with the baguette tops.
6.Place in oven and toast until bread is browned and cheese has melted, about 8-10 minutes.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian