Cold-Cut Sandwich With Pesto

1 (20-inch) baguette

1/3 cup commercially prepared vinaigrette

1 to 2 cups greens of choice

10 ounces sliced cold cuts of choice

4 ounces sliced cheeses of choice

4 tablespoons commercially prepared pesto

1 cup sliced marinated artichokes or pitted olives of choice

Assembly: Cut baguette in half lengthwise. Drizzle vinaigrette over both halves. Layer greens over bottom baguette half, then top with cold cuts and cheese. Spread pesto over inside top of baguette and top cold-cuts and cheese with artichoke hearts or olives. Put halves together. Cut into quarters.

Picnic packing instructions: Slice baguette and pack. Measure out vinaigrette and pour into plastic container. Place cold cuts and cheeses in separate plastic bags. Measure out pesto and spoon into plastic container. Measure out artichokes or olives and place in plastic container. Refrigerate everything except bread until trans porting to picnic. Pack everything except bread in cooler with ice or cold packs. (Pack bread at room temperature.) Just before serving, wash hands and assemble sandwich.

Makes 4 servings.