If using a fresh red pepper, lace the pepper over a direct flame, or cut in half and place on a sheet pan under the broiler. Turn the pepper until the entire outside is blistered and is brown/black in color. Remove from the heat and place in bowl and cover with aluminum foil. Let the peppers rest for 15 minutes in the bowl. Next, quarter the pepper length-wise, de-seed, and scrape the outside skin off of the flesh with the back of a paring knife.

Slice rolls. Marinate the roasted red peppers and the artichoke hearts in the herbed red wine vinaigrette. Spread 1Tbsp of the olive tapenade on each side of the roll. Layer in the Creta Farms Hardwood Smoked Ham. Crumble the goat cheese on top of the ham. Top off the sandwich with the marinated vegetables.

Place a cast iron pan or stainless steel pan capable of holding 2 sandwiches over a medium-low heat. Spread 1 tbsp. of apricot jam on a slice of bread and 1 Tbsp of Dijon mustard on the second slice of bread. Drizzle 1 Tbsp on a plate and place the outside of each slice on the plate to absorb the olive oil. Build your sandwich layering in the ham and cheese. Repeat assembly for the other 3 sandwiches.

Place two sandwiches in the cast iron pan and place a Panini brick or another heavy pan on top to press down the sandwiches for 2-3 minutes, turn over and repeat for another 2-3 minutes.

Mix EVOO, dijon mustard and fig compote together.

Spread mustard fig mixture onto both sides of the sliced baguette. Layer cheese and ham and finish with fresh cracked black pepper.

Spread a thin layer of cream cheese on the tortilla. Place the 2 tomato slices in a row down the middle of the tortilla. Place spinach leaves on top. Place 3 slices of Creta Farms Black Forest Ham on top. Roll tortilla tightly into a log. Pinch the seams shut and cut into 1.5 pieces.