Lunch in the Vineyard

• 8 slices Italian bread, cut about 1/2 inch thick
• 14 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 pinch salt
• 14 teaspoon ground black pepper
• 8 ounces marinated artichoke hearts, drained
• 4 ounces gorgonzola, crumbled
• 2 cups escarole (can sub other greens)
• 2 tablespoons extra virgin olive oil

1. Brush one side of all pieces of bread with 1/4 cup EVOO and vinegar.
2. Salt and pepper.
3. Place artichoke hearts on cutting board and flatten using broad side of a knife.
4. Assemble sandwiches using artichoke hearts, gorgonzola, escarole.
5. Brush the outside of sandwiches with remaining olive oil.
6. Cook until done by preferred method.

italian bread, extra virgin olive oil, red wine vinegar, salt, ground black pepper, hearts, gorgonzola, extra virgin olive oil

Taken from www.food.com/recipe/lunch-in-the-vineyard-250264 (may not work)