Combine coleslaw, cheese and barbecue sauce in small bowl. Set aside.
Heat oil in large skillet over medium heat. Add onion, bell pepper, jalapeño pepper, garlic, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
Peel sweet potatoes. Place in large saucepan with water to cover. Bring to a boil; reduce heat. Simmer, uncovered, 20 to 25 minutes or until potatoes are not quite tender when pierced with a knife in the center. Drain potatoes; cool until easy to handle.
Combine Parmesan, parsley, lemon peel and garlic in small bowl. Set aside.
Preheat oven to 325°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Spread one side of each bread slice with mustard.
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Beat honey, mustard, mint, salt and pepper with wire whisk until well blended. Remove half of the honey glaze; set aside for brushing onto cooked patties.
Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic. Cook and stir 2 minutes. Add artichokes and olives. Cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil.
