Pregnancy Delight Sandwich - cooking recipe

Ingredients

2 slices white bread
7 tablespoons olive oil
6 tablespoons red wine vinegar
3 slices pastrami
4 slices turkey ham
1 slice back bacon
1 slice Mature cheddar cheese (thick)
1/2 cup fresh baby spinach leaves
1/4 cup sun-dried tomato
4 small artichoke hearts (from can)
2 slices fresh tomatoes
fresh lettuce leaf
3 pitted green olives
1 large pickled green pepper (from jar)
water
Dijon mustard
mayonnaise
1 dash garlic
1 dash dried chili
1 dash coarse black pepper
1 dash dried basil

Preparation

Soak the sundried tomatoes for 30 minutes in warm water.
Preheat Grill or broiler.
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.
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.
Fry back bacon and drain on papertowels, break into small pieces and set aside.
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.
Slice 3 pitted green olives.
Lightly toast slices of bread.
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.
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.
On the other slice of bread place 4 rolled slices of Turkey Ham, pieces of fried bacon and thick slice of cheddar cheese.
Place in grill or broiler open faced - just until the cheese melts.
Slice small fresh tomato and drizzle with olive oil.
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.
Lastly, add mayo and dijon mustard.
Close sandwich and enjoy.