Italian Vegetable Hoagies

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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

Produce
  • 1 14-ounce can Artichoke hearts
  • 1 tsp Oregano, dried
  • 1/4 cup Pepperoncini
  • 1/4 cup Red onion
  • 2 cups Romaine lettuce
  • 1 Tomato, medium

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