Sauteed Spinach:

1. Place the baby spinach in a large bowl and set aside.
2. Heat a large cast iron frying pan with the olive oil.
3. Add the chopped garlic, chopped chili pepper and the olive oil. Sauté until the garlic is fragrant and slightly golden.
4. Pour over the baby spinach and toss with fresh sea salt and fresh ground black pepper.
5. Set aside until you are ready to build the sandwich.

Grilled Peppers:

1. Char the peppers and set aside to cool and the peel.
2. You may char the peppers in a dry cast iron frying pan or carefully over a flame.
3. Peel the peppers and slice into strips.
4. In a medium sized bowl place, the chopped garlic, fresh basil leaves, olive oil and seasonings.
5. Place the pepper slices and toss.
6. Taste for seasonings.

Assembly:

1. Preheat Oven 350 degrees F.
2. Gently scoop out a bit of the inside of the roll to make it a bit easier to fill the sandwich.
3. Place the roll-on tin foil topped with a slice of parchment paper.
4. Brush the inside of the roll with the melted butter.
5. Place two slices of Jarlsberg cheese on each side of the roll.
6. Top the cheese with the sandwich ingredients listed and before bringing the two sides of the roll together add another slice of Jarlsberg cheese.
7. Wrap the sandwich tightly with the parchment and tin-foil and place in the oven to 15 – 20 minutes.
8. Using a sharp knife cut the sandwich while still wrapped.
9. Serve with a side of leftover gravy for dipping the sandwich.