Veggie and Basil Pesto Sandwich

I know what you're thinking. "Sandwich?! I thought you were grain-free until November?"  And you would be right. However, I've discovered that almost any sandwich (with the obvious exception of peanut butter and jelly) can be made into a deliciously grain free lettuce wrap. And Dave discovered another grain free modification this morning when he used the left over filling to make an egg white omelet. (This bride-to-be isn't the only one "shedding for the wedding" ;)

Ingredients: (serves four)
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 sm shallot, finely chopped
Salt and pepper
1 jar artichoke hearts (9 to 10 oz) rinsed, drained and cut into quarters
3 oz baby spinach leaves
4 pieces sourdough bread -OR- four lettuce "cups" (from a head of iceberg lettuce)
1 lb mozzarella cheese, thinly sliced
1/4 cup basil pesto



Directions:
In a small bowl, whisk together vinegar, oil, shallot, thyme, 1/2 tsp salt, and 1/8 tsp freshly ground black pepper. Place artichokes in a medium bowl, peppers in another bowl, and spinach in a third bowl. Divide dressing among all 3 bowls. Toss all food in bowls until well coated
Slice each piece of bread in half and spread pesto on all cut sides of bread. If using lettuce put a dallop of petso in each cup
Layer 1/4 each of spinach, peppers, mozzarella and artichokes

Disclaimer: this sandwich doesn't travel well! Since the dressing and pesto both contain olive oil it's best to eat it right away before the oil seeps through the bread or wilts your lettuce.