Ingredients
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1 medium red onion, thinly sliced
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3 medium bell peppers, seeded and thinly sliced
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1 tsp dried oregano
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4 tbsp olive oil, divided
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4 (8-inch) sub rolls
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1 (14 oz) jar quartered artichoke hearts, drained
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8 pepperoncini, drained, stems removed and halved lengthwise
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8 slices provolone cheese
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2 plum tomatoes, very thinly sliced
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1/4 cup balsamic vinegar
Steps
1
Preheat oven to 425°F. In a large bowl, toss the onion and peppers with the oregano and 2 tbsp oil. Season with salt. Spread into an even layer on a large sheet pan. Bake 20 min., until browned and tender.
2
To assemble sandwiches, split the rolls. Divide all the roasted vegetables, artichokes, and pepperoncini among rolls. Top with the cheese.
3
Top with tomato slices. Drizzle with the vinegar and remaining 2 tbsp oil. Season with salt and pepper to taste. Cut each hoagie roll into 3 pieces.
Tips
To serve these melty and warm, pop the sandwiches in the preheated oven for 5 min. after topping with cheese in step 2. Continue with step 3.
