Submarine sandwiches with spicy pepperoni, caramelized onion, artichoke, roquette and fresh mozzarel

Ingredients

• 60 ml (¼ cup) grapeseed oil
• 2 Vidalia onions, finely chopped
• 227 g (1/2 lb) Chinese fondue beef
• 4 "7 inches" submarine buns (or ciabatta buns)
• 40 slices Fantino&Mondello sliced spicy pepperoni
• 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