DC Special

Kathy W

By
@Kattyw

Get out the napkins. This sandwich is messy, but oh so good!

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.


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Comments:

Serves:

2

Method:

Stove Top

Ingredients

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
mayonnaise
dill pickle slices

Directions Step-By-Step

1
Preheat oven to broil.
2
Place cooling rack on a baking sheet. Place bread, cut side up on rack and toast under the broiler. Remove from oven.
3
In medium skillet, saute onion and mushrooms in olive oil until tender.
4
Add artichokes and heat through. Add oregano, salt and pepper.
Remove from heat.
5
Spread each piece of bread with mayonnaise. Divide lettuce between the 2 sandwiches.
6
Using a slotted spoon divide the onion mixture between the 2 sandwiches. Top with shredded mozzarella and place under the broiler until cheese is melted.
7
Serve warm with dill pickle slices on the side.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #sandwich