You can make this into open faced sandwiches if you like or make it bruschetta style. (cut bread into 4 slices and toast on both sides.)
Serve with French fries or onion rings.
Featured Pinch Tips Video
- 3 Tbsp
- olive oil
- 1 small
- onion, thinly sliced
- 1 c
- sliced mushrooms
- 1 jar(s)
- quartered artichoke hearts, drained
- 1 tsp
- dried oregano
- salt and pepper
- french bread, cut into 2-6" pieces and sliced open
- 2 c
- shredded lettuce
- 1 c
- shredded mozzarella
- dill pickle slices
1Preheat oven to broil.
2Place cooling rack on a baking sheet. Place bread, cut side up on rack and toast under the broiler. Remove from oven.
3In medium skillet, saute onion and mushrooms in olive oil until tender.
4Add artichokes and heat through. Add oregano, salt and pepper.
Remove from heat.
5Spread each piece of bread with mayonnaise. Divide lettuce between the 2 sandwiches.
6Using a slotted spoon divide the onion mixture between the 2 sandwiches. Top with shredded mozzarella and place under the broiler until cheese is melted.
7Serve warm with dill pickle slices on the side.