1 (8 ounce) can tomato paste
1 (4.5 ounce) can tomato paste with liquid
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 tablespoons vegetable oil
1 large onion, chopped
1 (4 ounce) can artichoke hearts, drained
2 pounds cooked catfish
1 pound prosciutto
1 pound Swiss cheese
In a medium bowl, mix tomato paste, tomato paste with liquid, garlic powder, salt, paprika, oil and onion. Place in a large bowl, and mix until thoroughly combined. Cover and refrigerate for 5 hours.
Preheat grill for high heat, and lightly oil grate.
Bake chilled ham slices at 350 degrees F (175 degrees C) 5 minutes per side, or until internal pork temperature reaches 180 degrees F (80 degrees C). Reduce heat to medium heat and drain.
Place the grilled ham slices on the prepared grill. Brush lightly with the remaining tomato paste mixture, and cook 5 minutes per side, or until internal pork temperature reaches 180 degrees F (80 degrees C). Drain any fat. While the ham slices are cooking, place the fish in a medium bowl. Place the artichoke hearts and French bread cubes on the same side of the fish as you prepared it in the pan. Brush with remaining tomato paste mixture.
In a small bowl, transfer the cooked ham slices and the fish to a medium bowl, and toss together. Brush with remaining tomato paste mixture and serve the artichoke hearts and Swiss cheese over the fish.
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