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1
Soak the sundried tomatoes for 30 minutes in warm water.
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2
Preheat Grill or broiler.
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3
Open the can of artichoke hearts and pour into small saucepan, top with a few ounces of water, heat but do not boil. Once warmed, slice 4 hearts into pieces and set aside.
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4
Heat small amount of olive oil in pan and add the fresh baby spinach. Cook for a few moments. Drain onto the papertowels and set aside.
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5
Fry back bacon and drain on papertowels, break into small pieces and set aside.
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6
Drain sundried tomatoes and cut into small pieces. Sautee in a 1/2 tablespoon olive oil with sprinkling of garlic and dried red chilli. Drain onto papertowels and set aside.
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7
Slice 3 pitted green olives.
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8
Lightly toast slices of bread.
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9
Combine 6 tablespoons olive oil and 6 tablespoons red wine vinegar in a small dish. Place bread onto grill pan and brush the combination onto each slice of bread.
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10
On once slice of bread place 3 slices of pastrami, folded. Top with sauteed sundried tomatoes, baby spinach, artichoke hearts, sliced pickled green pepper and green olives.
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11
On the other slice of bread place 4 rolled slices of Turkey Ham, pieces of fried bacon and thick slice of cheddar cheese.
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12
Place in grill or broiler open faced - just until the cheese melts.
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13
Slice small fresh tomato and drizzle with olive oil.
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14
Remove sandwich from grill or broiler sprinkle with dried basil and coarse black pepper. Add Fresh lettuce leaves and 2 slices of the fresh tomato.
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15
Lastly, add mayo and dijon mustard.
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16
Close sandwich and enjoy.
