1 round cheese focaccia bread or focaccia bread of your choice (12 inches), halved lengthwise
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1 cup chopped water-packed artichoke hearts, rinsed and drained
3 cups torn romaine or spinach
Sprinkle one side of tomato slices with 1/8 teaspoon salt. Place salt side down on paper towels for 10 minutes. Repeat with second side. In a small bowl, combine the mayonnaise, lemon juice and garlic; set aside.
Place bread cut side down on a lightly oiled grill rack. Place tomatoes on grill. Grill, covered, over medium heat or broil 4 in. from the heat for 2 minutes or until bread is golden brown.
Sprinkle tomatoes with the vinegar, pepper and remaining salt. Spread mayonnaise mixture over bread. On the bottom half, layer tomatoes, artichokes and romaine; replace bread top. Cut into wedges; serve immediately.
TEST KITCHEN TIP The tomatoes must be sliced thick and grilled no more than the 2 minutes specified in the recipe.