1/2 pound prosciutto, thinly sliced
1/2 pound provolone, sliced
1 baguette, split and cut into 4 pieces
1 clove garlic, halved
1/2 pound marinated artichoke, drained and sliced
2 roasted red bell peppers, sliced
extra virgin olive oil
Method of Preparation:
1. On a work surface, lay out the prosciutto on its paper. Lay 3 of the provolone sticks across the bottom of each "sheet" of prosciutto. Roll the prosciutto tightly around the cheese and cut each roll into 3 pieces. Thread the rolls onto 2 pairs of skewers and brush with oil.
2. Light a grill or preheat a grill pan. Brush the cut sides of the baguette with oil. Grill the bread over moderately high heat, turning once or twice, until toasted, about 5 minutes. Rub the cut side of the garlic on the inside of the bread and top with the artichokes and roasted peppers. Grill the prosciutto and cheese skewers, turning, until the cheese is melted, 5 to 6 minutes. Remove the rolls from the skewers and arrange them on the bread. Close the sandwiches and serve.
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