Prep 15 mins
Cook 10 mins
There are many variations of this sandwich in California. This is a great lunch or easy dinner. French Rolls are found in the bread aisle and crisp up better than other breads. This recipe uses the hoagie sized roll. Very tasty! I believe that the people of Castroville, CA get credit for this one!
- Preheat oven to 375 degrees.
- Thinly slice mushrooms, onion, tomato and set aside in separate piles.
- Drain artichoke hearts, but reserve liquid.
- Coarsely chop artichoke hearts.
- Split french rolls.
- Take artichoke liquid and brush the sides of the bread.
- On the bottom piece of bread put one quarter of the artichokes.
- Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
- Top the veggies with 2 slices of provolone per sandwich.
- Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
- Place on baking pan to bake. This generally takes 10 minutes. Watch closely!
I've made these a few times and here's how I cater it to my needs. I use a red onion and any kind of bread I feel like or have on hand. I find it best to put olive oil on the bread and to lightly toast it on both sides before adding the toppings. This recipe is very adjustable to what toppings you prefer! I've used sliced Portabella mushrooms and chopped black olives during cooking, and added sliced cucumber after cooking. Super easy to make for a dinner or lunch.
This was a fantastic sandwich! My husband thought he would still be hungry after eating it but it was quite filling. I do not like sandwich meat so eat a lot of PB&J at lunchtime. Will for sure be making this often, thanks!
mmmmm....yum. I'm eating this right now. I had multigrain rolls on hand ("stale! Darn. We'll have to toss them," said my husband.) and some cheese that is a cross between Swiss and American I can't wait until my husband tastes his "stale" sandwich! :) Being a Californiagirl myself, I can say unequivically that if I were served this sandwich at a Bistro, I would be very pleased. I would also easily pay TONS of money for it. It was easy to make, and with a bit of Djion mustard it really hit the spot. Thanks!