Pan bagna sandwich with artichokes

Ingredients:

• 1 whole grain bun with a firm crust, cut in half horizontally (about 150 g)
• 2 tbsp. whipped cream cheese
• 6 pitted black olives, halved
• 5 quarters of marinated artichoke hearts + 1 tbsp marinade
• 4 thin slices plum tomato (1 tomato)
• 1 marinated roasted sweet pepper, drained
• 3-4 fresh basil leaves or 1 tbsp. torn fresh herbs
• 1 cup assorted thinly sliced ​​vegetables, such as carrots, celery, cucumber, fennel, bell pepper, and zucchini

Preparation:

1. Scoop out some crumb from both bun halves to create indentations. Spread cream cheese on the bottom half of the bun. Top with olives, artichokes, tomatoes, baked peppers, basil leaves, and mixed vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and a little ground black pepper.
2. Cover with the top half of the bun, wrap tightly in plastic wrap and refrigerate for at least 3 hours or overnight to allow the flavors to meld.