Vegetarian Italian Hoagie – 6 Points
Vegetarian Italian Hoagie – 6 Points might be just the side dish you are searching for. One portion of this dish contains roughly 6g of protein, 13g of fat, and a total of 205 calories. For $1.39 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. 1937 people found this recipe to be delicious and satisfying. Head to the store and pick up red onion, baguette, olive oil, and a few other things to make it today. It is an affordable recipe for fans of Mediterranean food. It is brought to you by Laa Loosh. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 87%, this dish is great. If you like this recipe, you might also like recipes such as Italian Hoagie Salad, Italian Hoagie Supremo (Sub or Grinder), and Smoked Italian Sausage Hoagie.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 14-oz can artichoke hearts, rinsed and coarsely chopped
1 16- to 20-inch-long baguette (I used a whole grain one for more fiber)
¼ cup black olives
1 tsp extra-virgin olive oil
1 tsp dried oregano
1/4 cup sliced pepperoncini
1/2 cup thinly sliced red onion, separated into rings
2 tbsp red wine vinegar
2 slices reduced fat provolone cheese, cut into halves
2 cups shredded romaine lettuce
Dash of salt and pepper
1 medium tomato, seeded and diced
Equipment:
oven
bowl
Cooking instruction summary:
InstructionsPreheat oven to 375 degrees.Combine artichoke hearts, olives, tomato, vinegar, oil, oregano and salt & pepper in a small bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. 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. Place in oven and toast until bread is browned and cheese has melted, about 8-10 minutes.
Step by step:
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. To assemble sandwiches, divide provolone among the bottom pieces of baguette.
4. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. Cover with the baguette tops.
5. Place in oven and toast until bread is browned and cheese has melted, about 8-10 minutes.
Nutrition Information:
covered percent of daily need
