Artichoke & Red Onion Hoagie Recipe – Balsamic Italian Sub

Last Updated on 2 months by Neha Deshmukh

Artichoke & Red Onion Hoagie Recipe – Balsamic Italian Sub

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful lunch or light dinner that doesn’t require hours in the kitchen. This Artichoke & Red Onion Hoagie is exactly that. I first made this when I was craving something bright and tangy, and it’s been a family favorite ever since. It’s a little slice of Italian-American comfort, packed with deliciousness!

Why You’ll Love This Recipe

This isn’t your average sandwich. The combination of marinated artichoke hearts, slightly mellowed red onion, and a balsamic glaze is just… chef’s kiss. It’s super easy to throw together, perfect for a weeknight meal, and seriously satisfying. Plus, it’s a great way to use up pantry staples!

Ingredients

Here’s what you’ll need to make these amazing hoagies:

• 1 Medium Red Onion
• ?? Cup Ice cold water
• 1 14 oz. can Artichoke Hearts
• 1 Medium Tomato
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Extra virgin Olive Oil
• 1 Teaspoon Dried Oregano
• To taste Salt & Pepper
• 4 Hoagie Rolls
• ?? Cup Mayonnaise
• 4 Provolone Cheese slices
• 2 Cups Lettuce
• ?? Cup Pepperoncini or giardiniera

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Balsamic Vinegar: Don’t skimp here! A good quality balsamic adds a lovely sweetness and tang. I prefer a slightly aged balsamic for extra depth. (About 30ml)
• Artichoke Hearts: Canned artichoke hearts are a lifesaver, but make sure to drain them well. Marinating them really brings out their flavor.
• Provolone Cheese: This is a classic Italian deli cheese for a reason. It’s mild, creamy, and melts beautifully. I like to use a sharp provolone for a little extra bite.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, slice your red onion. Now, this is a little trick I learned from my Nonna – soak those slices in ice water for about 10 minutes. It takes away some of the harshness and makes them much more pleasant to eat. Drain and pat them dry when you’re ready.
2. In a bowl, combine the drained artichoke hearts, diced tomato, balsamic vinegar, olive oil, oregano, salt, and pepper. Give it a good mix and let it marinate for 10-15 minutes. This is where all the magic happens!
3. While the artichokes are marinating, hollow out your hoagie rolls and lightly toast them. You can pop them under the broiler for a minute or two, or use a toaster oven. Just keep a close eye so they don’t burn.
4. Now for the fun part – assembly! Spread mayonnaise on both sides of the toasted rolls. Layer with provolone cheese, the marinated artichoke mixture, drained onions, shredded lettuce, and pepperoncini.
5. Close up those sandwiches and, if you’re feeling fancy, you can toast them again for a minute or two until the cheese is nice and melty. Serve immediately and enjoy!

Expert Tips

• Don’t overfill the hoagies! It’s tempting, but it makes them hard to eat.
• For extra flavor, add a sprinkle of red pepper flakes to the artichoke marinade.
• If you don’t have hoagie rolls, a baguette or even a sturdy Italian loaf will work.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the mayonnaise for vegan mayo and use your favorite vegan provolone cheese. So delicious!
• Gluten-Free Adaptation: Simply use gluten-free hoagie rolls. There are some great options available these days.
• Spice Level: Add a pinch of red pepper flakes to the artichoke marinade for a little kick. My husband loves this!
• Festival Adaptation: These are perfect for picnics, potlucks, or any Italian-American celebration. They travel well and are always a hit.

Serving Suggestions

These hoagies are fantastic on their own, but they also pair well with:

• A simple side salad
• Potato chips
• A bowl of tomato soup

Storage Instructions

These are best enjoyed immediately, but if you have leftovers, you can wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. Be aware that the bread may get a little soggy.

FAQs

Let’s answer some common questions:

• How can I prevent the hoagie rolls from getting soggy? Toasting the rolls helps create a barrier. Also, don’t add the wet ingredients too far in advance.
• Can I use fresh artichoke hearts instead of canned? Absolutely! You’ll need to steam or boil them until tender, then quarter them.
• What is the best type of provolone cheese to use for this hoagie? Sharp provolone adds a nice bite, but mild provolone is also great. It really comes down to personal preference.
• Can this hoagie be made ahead of time? You can marinate the artichoke hearts ahead of time, but I recommend assembling the hoagies right before serving.
• What is a good substitute for balsamic vinegar? Red wine vinegar is a good substitute, but it won’t have the same sweetness. You could also add a teaspoon of sugar to the red wine vinegar.