Combine artichoke hearts, olives, tomato, vinegar, oil, oregano and salt & pepper in a small bowl. Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion.
Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Paste a link to a recipe, or download our browser tools to make it easier to save recipes from other websites.
Enjoy many of the delicious flavors of a hot Italian Hoagie, but with a lot less fat and calories. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. I added a little chive and onion cream cheese to one of the sandwiches and that was a good variation. Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan’s rim. Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute. Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil.
Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
And this low calorie, vegetarian version of my favorite traditional Italian Hoagie recipe brings back many of the flavors I adored, but with a lot less fat and calories. So if you are feeling the need for a savory Italian Hoagie, this low fat vegetarian sandwich recipe is a must try.
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