Sunday, September 27, 2009

Copycat Recipe

One of my favorite "fast food" things to eat is Penn Station's Artichoke Sub. It's made of ooey-gooey goodness. I was really craving one yesterday, but wasn't about to head out into the torrential downpour that was occurring all day long to drive and get one.

To the cupboard I went, and after some scrounging I came up with an aritchoke sub of my own, and a healthier version of it, at that!

I figured I couldn't be the ONLY one who appreciated this sandwich, so I'm offering my recipe to you all. I hope you enjoy!

4 extra-large artichoke hearts, chopped roughly
1/4 cup natural mozzarella cheese
1/4 of a red onion, sliced thin
1/4 cup mushrooms, slided thin
1 Tbsp. light mayonnaise
1 clove garlic, minced
1 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
1 whole wheat sub bun
Parmesan cheese to taste
Salt & pepper to taste

Heat the olive oil in a medium skillet over medium-high heat

Add the artichoke hearts, red onion, mushrooms, and garlic and cook until onions are tender, stirring often.

When tender add in the balsamic vinegar and stir to mix well.

Preheat your broiler or toaster oven.

Spread the mayonnaise evenly over both halves of the sub bun.

Top the bottom portion of the sub bun with the artichoke mixture.

Put half of the mozzarella cheese over the artichoke mixture, and the other half over the top portion of the sub bun.

Season to taste with parmesan cheese, salt, and pepper.

Place about 4 inches below the broiler until the cheese is bubbly and golden brown, about 3-5 minutes.

Makes 1 sub. Calories - 480, Total fat - 14 grams, Fiber - 8 grams.

1 comment:

Cedric Thomas said...

I tried this recipe minus the cheese and mayo..........I'm Vegan! It's was a very close taste to real McCoy.