Provençal Marinated Vegetable Sandwich

1 - baguette
2 T red wind vinegar
2 T olive oil
2 t dijon mustard
2 - cloves garlic, finely chopped
1 - large tomato, cored, seeded, and chopped
1 - medium red bell pepper, chopped
1/2 - medium red onion, finely chopped
1/4 C marinated quartered artichoke hearts, drained and chopped
2 T chopped kalamata olives
2 T drained capers
2 T fresh parsley, finely chopped
0 - salt and pepper to taste

Cut the bread in half lengthwise. Pull most of the bread from the crusts.

In a large bowl, whisk together the vinegar, oil, mustard, and garlic. Stir in the tomato, bell pepper, onion, artichokes, olives, capers, and parsley; season with salt and pepper. Spoon the vegetable mixture into the bottom bread shell and replace the top. Cut in half crosswise. Wrap each half tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours, turning a few times to evenly moisten the top and bottom of the bread.

From Mediterranean Vegan Kitchen