Artichoke Muffaleta Po’ Boys from Cook the Pantry

I am a WFPB cook, though some of my saved recipes are for my omni husband BaconBoy. I have a blog, but only some of it is related to food. thenoodledbrain.com

3 scallions, chopped

1 garlic clove, crushed

⅓ cup pickled vegetables, well-drained

⅓ cup pimiento-stuffed green olives, well-drained

1 tablespoon olive oil

1 (14-ounce) can artichoke hearts, well-drained and halved

½ teaspoon Cajun spice blend

3 tablespoons Creole mustard

3 tablespoons vegan mayonnaise

2 small sub rolls

1 cup shredded lettuce

1 large tomato, thinly sliced

Pickled sliced jalapeños

Tabasco or other hot sauce, to serve

Directions at healthyslowcooking.com

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