3fresh sub buns; can also use ciabatta, focaccia, or panini bread.
4ozplain goat cheese (brought to room temperature so it softens and is easier to spread)
3handfuls of mixed leafy greens of your choice
112 oz jar of roasted red peppers, whole or sliced
17.5 oz jar marinated artichoke hearts
A few thin slices of red onion for each sandwich, I like to use the first setting on the mandolin
1/2cupsliced kalamata olives
1/4cupthick balsamic vinegar, glaze-type is the best
Cracked black pepper
Slice your fresh bread in halves. Evenly spread the goat cheese over the bottom half of the bun or bread; top with leafy greens.
Drain the roasted red peppers. If they're already sliced, go ahead and distribute them evenly over each sandwich. If they're whole, tear them into bite-sized pieces and distribute them evenly over each sandwich.
Drain the marinated artichoke hearts. Slice them and distribute them evenly over each sandwich, followed by the thinly sliced red onions and sliced kalamata olives.
Drizzle each sandwich with thick balsamic vinegar, top each sandwich with it's top bun/bread, and serve.