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4 buns of choice, halved
1 cup grated gruyere cheese, divided
1 avocado, sliced
1/4 cup pesto, divided
2 pickles, sliced
4 pickled peppers, sliced
4 slices prosciutto
1 heirloom tomato, sliced
4 escarole leaves, torn by hand
Divide gruyere among each bun and toast in the oven until melted. Spread with pesto and top with all ingredients. Enjoy!