Slice the focaccia bread in half horizontally. Mix together mayonnaise, garlic, and artichoke juice. Spread this mixture on the bread. Layer the remaining ingredients on half of the bread. Sprinkle with balsamic vinaigrette. Top with second piece of bread. Wrap in plastic wrap and then foil. Refrigerate at least 2 hours or overnight. Slice into wedges and serve. Other cold cuts and cheeses can be used.
Cut peppers in half and clean out seeds. Brush with olive oil and sprinkle with kosher salt. Grill on low-medium heat for 20 minutes. Peel off blackened skin.
Recipe courtesy of Sue Anderson