Preparation:

1. Clean the cuttlefish or squid.  To clean cuttlefish, place a knife over the hard cuttle-bone that can be felt inside the body. Slice open to reveal the cuttle-bone; push back the skin and remove the bone.  Slice across just behind the eyes and discard all the innards.  Push the head in, popping out the hard "beak".  Discard.  To clean the squid: Pull the head and everything that comes along with it form the body tube; including the hard clear bone.  Remove the tentacles (you can save this for another use, or add them to the marinade to cook quickly when you make the skewers). Whether you are using cuttlefish or squid, wash well under cold running water and using your fingers, pull of the grayish membrane or skin until you have only shiny white meat.  Cut into wide strips lengthwise.  Lightly score the body in a crisscross
pattern.
2. Prepare the marinade: Combine the olive oil, balsamic and garlic.  Place the cuttlefish or squid into a zip-top bag and pour the marinade over.  Seal, pressing as much air out as you can; refrigerate and marinate for 1 hour or overnight.
3. Set the grill to high, or heat a grill pan over high heat.  Thread the cuttlefish or squid strips on a skewer.  Season with salt and freshly ground pepper.
4. Lightly oil the cut side of the bread; place on the grill and grill until toasty.  Rub with the cut garlic.
5. Place the skewers on the grill and grill until they turn opaque and slightly brown.  Do not over cook or they will turn tough.  (If cooking the tentacles, place them on the grill and cook just until they curl up.)
6. Top the bread with tomato slices and roasted peppers; sprinkle with minced rosemary.  Cut each half into 3 - 4 pieces and top with a skewer.  Makes 6 - 8 servings.
Per Serving: 162 Calories (34.6% from fat); 6g Fat (1g Sat, 4g Mono, 1g Poly); 19g Protein; 7g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 438mg Sodium.  Food Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1 Fat.