Ingredients
2 large onions, chopped1/4 cup olive oil6 ounces cream cheese, softened3/4 cup ricotta cheese3/4 cup pimiento-stuffed olives2 garlic cloves, peeled2 French bread baguettes (10-1/2 ounces each), split1 pound sliced deli roast beef2 jars (7-1/2 ounces each) roasted sweet red peppers, drained and julienned2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
Preparation
In a large skillet, cook onions in oil over low heat for 15-20 minutes or until golden brown, stirring occasionally.
Meanwhile, place the cream cheese, ricotta cheese, olives and garlic in a food processor. Cover and process until blended. Spread over baguettes. Layer bread bottoms with roast beef, peppers, artichokes and caramelized onions; replace tops. Cut each into six slices.
