Antipasto Hoagies

One of the trio of tasty recipes suggesting that you buy roasted red peppers and marinated artichoke hearts, just like Roasted Pepper-Rice One Pot  and Penne Greek Style

4 Italian-style Hoagie Rolls
1 jar (6 ounces) marinated artichoke hearts, drained, sliced, marinade reserved
3 tablespoons chopped fresh basil (1 tablespoon dried)
¼ teaspoon black pepper
2 jars (7 ounces each) roasted red peppers
8 thin slices provolone
4 plum tomatoes, thinly sliced

Preheat oven to 350° F.

Slice rolls in half horizontally. Whisk together reserved marinade, basil and pepper. Brush on cut sides of rolls.

On the bottom of rolls, layer half the roasted peppers and half the cheese. Top with tomatoes and artichokes. Cover with remaining red pepper and provolone. Replace tops of rolls; wrap each roll in aluminum foil.

Bake for 15 minutes or until warm and the cheese is melted.

Per hero, 531 calories, 20 g protein, 13 g fat, 84 g carbohydrates, 1200 mg sodium, 15 mg cholesterol


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