Preparation Time: 15 Minutes
	1 rosemary focaccia bread (about 12x4-inches) 1 cup white balsamic dressing or white wine dressing 1/2   cup California Pistachio Kernels 1/2  cup chopped fresh basil 1 Tbsp. minced fresh garlic 1/2  tsp. crushed red pepper flakes 1 (12-oz.) jar roasted bell peppers, drained 1 small Chinese eggplant, sliced diagonally 1/2-inch thick and grilled 1 small zucchini, sliced diagonally 1/2-inch thick and grilled 1 (7-oz.) jar marinated artichoke hearts, drained 1 (4-oz.) container herb feta cheese, crumbled
	Preheat broiler oven or panini grill. Slice bread into four equal sandwiches then slice open each sandwich. In bowl, combine dressing, pistachios, basil, garlic and pepper flakes; set aside. Broil or grill all halves before assembling sandwich. On the bottom half of bread, evenly divide and layer each sandwich with roasted peppers, eggplant, zucchini, artichoke hearts and feta cheese. Drizzle 1/4-cup dressing over each sandwich then top with other half of bread. Preparation Time: 15 minutes Makes 4 servings.

Grilled Mediterranean Focaccia Sandwich