Serves 12.

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

Olive oil

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.