4 slices sourdough or rustic type bread (I used Trader Joe's Whole Wheat Tuscan Pane- an awesome real artisan bread)
1/4 cup vegan (cheese-free) pesto, home made or store bought
1 roasted red pepper, home made or jarred (or enough to cover each sandwich)
1/2 cup canned or marinated artichoke hearts, sliced if needed
Olive oil or Earth Balance, for grilling sandwiches
Spread each slice of bread with 1 TBSP pesto. On 2 slices of the bread layer avocado (mash slightly and spread on spread), roasted peppers and artichoke hearts. Top with remaining bread slices. Spread each side of the sandwiches with a bit of Earth Balance or brush lightly with olive oil.
Heat a large skillet to medium heat. Place sandwiches in skillet and top with another skillet and other items to weigh down and press the sandwiches. Grill for a few minutes each side until lightly browned and warmed through. Cut sandwiches on the diagonal and serve.