Layered Picnic Sandwich
Unlike most, this sandwich is perfect for making ahead. As long as you use a crusty loaf, it won't get soggy, and the flavors develop well overnight in the fridge.

1 1 lb loaf crusty bread (I suggest Roasted Garlic Sourdough)
1/2 lb thinly sliced Proscuitto di Parma
3 T pesto
3 T extra virgin olive oil
1 can artichokes, rinsed, well drained, and sliced
4 whole roasted red peppers (or canned)
8 ounces crumbled goat cheese or thinly sliced provolone
1 bunch arugula, or baby spinach, washed and dried thoroughly

In a small bowl, combine the pesto and olive oil and mix thoroughly.

Slice the bread in half horizontally. Pull out about 50% of the soft insides, leaving about a one-inch shell of crust and crumb evenly around the loaf. Brush both sides of the bread evenly with the pesto mixture.

Begin layering the items in the bottom half - a thin layer of cheese, a layer of roasted peppers, a layer of artichokes, then a layer of proscuitto and a layer of arugula or spinach. Press down on the stack, and then repeat with the remaining ingredients. Place the lid on the sandwich and wrap tightly in plastic wrap. Refrigerate overnight, and slice into eight portions when ready to serve.