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SERVES:
2 - 4

INGREDIENTS:

8 slices Italian bread, 3/4-inch thick
8 thin slices hard salami
8 slices provolone, cut in half for 16 pieces total
approx. 1 cup sliced marinated artichoke hearts
approx. 1/2 cup roasted red pepper pieces

olive oil or butter for outside of grilled sandwiches

marinara as needed for dipping

PROCEDURE:

Drain the artichoke hearts and then cut them into 1/4-1/2 inch thick slices so they'll fit into the sandwich nicely.

Drain the jarred roasted red peppers really well and remove any seeds that you find on the insides.

To assemble the sandwiches, slice the Italian style bread into 3/4-inch thick slices and then top half of the slices with thin sliced provolone cheese, top those with a couple of folded over slices of salami, some sliced artichoke hearts and roasted red pepper.....top that with more provolone cheese, put the other slices of bread on top and gently but firmly press down on the sandwiches.

At this point you can spread a little room temperature butter over the top of each sandwich or brush some of the oil from the marinated artichoke hearts over the tops instead.

Heat a large, heavy bottomed pan or cast iron skillet on medium high heat and, when it's hot, carefully invert the sandwiches into the pan oil side down....and then brush the tops with more of the oil.

You may have to flip them over a couple of times and rearrange them in the pan as far as the hot spots go and, while that's happening, heat some marinara sauce for dipping.

HINTS:

You can buy already marinated artichoke hearts or marinate your own in a little olive oil with a sprinkling of dried oregano, dried basil and a pinch of red pepper flakes.