Cook the pancetta in a pan over medium-high heat, until crispy.

Place one tablespoon of the pancetta drippings in a small bowl. Whisk together with 1 tablespoon of the oil from the jar of artichokes, butter, salt and 1/4 teaspoon dried oregano.

Place the cooked pancetta in a bowl with the chopped artichokes, olives, peppers, cheeses and 1/4 teaspoon oregano.

Divide the cheese mixture onto 3 slices of bread. Top with another slice of bread.

Place a clean pan on the stove over medium-low to low heat. Let heat for 5 minutes.

Brush with the top slice of each sandwich with the oil mixture. Place oil side down on the pan. Cover and cook for 5-7 minutes, until browned. Remove the cover. Brush oil on the top slice, and flip the sandwich. Cover and cook for 5-7 more minutes, until browned.

Serve warm.