1 large whole-grain baguette
1/2 cup homemade pesto (additional recipe with this story) OR store-bought pesto sauce
2 Roma tomatoes, sliced thin
1 (10.5-oz.) can quartered artichoke hearts
8 ozs. mozzarella, sliced or grated
Cracked black pepper and coarse sea salt, to taste
1. Slice baguette lengthwise, so you have two long thin pieces of bread.
2. Brush each half with 1/4 cup of pesto sauce, distributing evenly, then layer with tomatoes and artichoke hearts.
3. Top with cheese, a drizzle of olive oil and pepper and salt to taste.
4. Grill over very low flame, with grill cover closed, for about 7 minutes or until cheese is melted.
Slice into bite-size pieces.