1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
1 medium sweet red pepper, julienned
1 medium onion, halved and thinly sliced
1 tablespoon canola oil
3/4 cup shredded parmesan cheese
1/3 cup mayonnaise
1/3 cup sun-dried tomatoes (not packed in oil)
8 slices italian bread (1/2 inch thick)
8 spinach leaves
1/4 cup butter, softened

In a large skillet, saute the artichokes, pepper and onion in oil 
until tender; stir in cheese. Remove from the heat. 

In a food processor, combine mayonnaise and tomatoes; cover and process 
until finely chopped. 

Spread four bread slices with half of the mayonnaise mixture; layer 
with a spinach leaf, artichoke mixture and remaining spinach. Spread 
remaining bread with mayonnaise mixture; place on top. Butter outsides 
of sandwiches. 

On a griddle, toast sandwiches for 2-3 minutes on each side or until 
bread is lightly browned. 

Yield: 4 servings
Total Time: 20 min.