INGREDIENTS
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
2 tbsp
Balsamic vinegar
1 tbsp
Olive oil, extra-virgin
1
16- to 20-inch-long baguette
2
slices Provolone cheese