1 can (14 oz.) artichoke hearts, drained, coarsely chopped 1 red pepper, chopped 1/2 medium cucumber, seeded, chopped 1/3 cup stuffed green olives, chopped 1/3 cup prepared Italian Salad Dressing 1.5 Lb. Oven Roasted Turkey Breast 5 Mozzarella Cheese Slices 1 PIANTEDOSI NEAPOLITAN CIABATTA LOAF (original or herb) split COMBINE artichokes, peppers, cucumbers and olives in large bowl. Add dressing; toss to coat. PLACE 1/2 of the turkey, all of the vegetable mixture, remaining turkey and cheese on bottom half of ciabatta. Cover with top of ciabatta. CUT to desired size and serve. Make-Ahead: To avoid soggy sandwiches, assemble the sandwiches at the picnic site just before serving. Pack the pre-made filling, bread and turkey in separate containers and transport them in a cooler. Can be prepared in 45 minutes or less. 1 tablespoon olive oil 1 red bell pepper, cut into 1/4-inch rings 1 yellow bell pepper, cut into 1/4-inch rings 1 medium onion, cut into 1/4-inch slices 1 tablespoon Worcestershire sauce 1 teaspoon balsamic vinegar 4 sweet or hot Italian sausages (about 12 ounces total) 2 individual PIANTEDOSI 8" RUSTICA ROLLS or 8" SUBMARINE ROLLS Prepare gill. In a small bowl drizzle 2 teaspoons oil over pepper rings, tossing to coat well. Secure each slice of onion horizontally with a wooden pick (to prevent separation into rings) and brush with remaining teaspoon oil. Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer peppers and onions to a bowl, discarding wooden picks, and toss with Worcestershire sauce and vinegar. Prick sausages with a fork and grill, turning them, until golden and just cooked through (about 160° F. on a instant-read thermometer), 10 to 15 minutes. Halve sausages lengthwise and grill, 1 minute, or until sausages are cooked through but still juicy. Divide peppers and onions between rolls and top with sausages. Serves 2. 2 large shallots, sliced thin 1 tablespoon olive oil (preferably extra-virgin) 2 cups chopped seeded vine-ripened tomato 2 ounce ricotta salata (firm salted sheep's milk cheese) or feta, cut into fine dice (about 1/3 cup) 2 tablespoons minced fresh chives, or to taste 2 teaspoons balsamic vinegar For 16 toasts: PIANTEDOSI 24" FRENCH BREAD 1 garlic clove 1/4 cup extra-virgin olive oil In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or until just heated through. In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast. To make toasts: Prepare grill or preheat broiler. With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container.