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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
¼ 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
Read more: http://www.laaloosh.com/2011/08/29/vegetarian-ital...
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
¼ 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
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