1/4 c. creamy Italian dressing
2 tbsp. grated Parmesan cheese
1 c. cherry tomatoes, cut into fourths
1 (14 oz.) can artichoke hearts, drained and cut into fourths
1 (5 oz.) pkg. sliced pepperoni, cut up (salami is also good)
1 (2 1/4 oz.) can sliced ripe olives, drained
2 poor boy buns, split (Italian torpedo rolls)
1/2 c. shredded Mozzarella cheese

(Any tomatoes that are cut in small pieces or canned whole tomatoes).

Mix dressing and Parmesan cheese in large bowl; toss with tomatoes, artichoke hearts, pepperoni and olives. Place buns cut side up, on ungreased cookie sheet. Broil with tops about 6 inches from heat until golden brown.

Spoon pepperoni mixture onto buns. Sprinkle Mozzarella over each. Broil until cheese is hot and bubbly, 3 to 4 minutes.