1. 4 4" squares of Focaccia;
2. 2 large red peppers;
3. 4 large Portabello mushroom caps;
4. Extra-virgin olive oil;
5. Aged balsamic vinegar;
6. 4 oz lettuce or field greens;
7. 18 whole basil leaves;
8. 1 13 3/4 oz can water-packed artichoke hearts;
9. 1 cup grated Parmigiano-Reggiano cheese;
10. 1 cup mayonnaise.
    
    
    
    
    
    
    
    
    
    
     

1. Make the cheese sauce:  Drain the artichoke hearts and chop into small pieces;
   
   Mix together the mayonnaise, cheese and artichokes;
   
   Cover and refrigerate until needed [makes 3 cups];
   
2. Broil peppers 4 -5 minutes , on each side, until their skins blacken and blister;
3. Place the peppers in a closed brown bag for 10 minutes.  Remove skins and seeds and slice peppers in half;
4. Slice the Focaccia squares in half;
5. Sauté mushrooms in olive oil, over a high flame, until tender. Then drizzle with balsamic vinegar;
6. Place a small handful of greens on each bottom half of Focaccia.  Top with a mushroom and half of a roasted pepper.  Add 4 basil leaves to each sandwich;
7. Spread a generous amount of the cheese sauce on the top slice of Focaccia and press the sandwich firmly together.

Note:  A good quality, hard grating cheese, aged 6 months or longer, can be substituted for the Parmigiano-Reggiano.  However, be aware that each cheese with impart its own distinctive taste and aroma.