125 ml (1/2 cup) artichoke hearts in oil, drained and cut into quarters
2 fresh mozzarella balls, cut into ¼ in slices
500 ml (2 cups) fresh roquette
Freshly ground salt and pepper
30 ml (2 tbsp) grapeseed oil
60 ml (4 tbsp) olive oil
45 ml (3 tbsp) white balsamic vinegar
5 ml (1 tsp) dried basil
5 ml (1 tsp) dried oregano
Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
In a large skillet, heat 3 tbsp of grapeseed oil over medium heat. Add the onions and season with salt and pepper. Cook for 10 to 12 minutes or until the onions are caramelized, stirring often. Set aside.
In the same skillet, heat 1 tbsp oil over high heat. Add the beef slices and cook for 1 to 2 minutes, or until the beef is nicely browned. Season with salt and pepper. Set aside.
Split the buns and place them on the skillet. Top the buns with the caramelized onions, beef, pepperoni slices and artichoke. Garnish with sliced fresh mozzarella. Cook in the oven for 4 minutes. Complete cooking under the grill (on broil) for 1 to 2 minutes to brown the cheese.
During this time, mix together all the dressing ingredients in a bowl. Season with salt and pepper.
Garnish each submarine sandwich with roquette and sprinkle with dressing. Serve immediately!