Filled Baguette

INGREDIENTS
2 long french baguettes
1 bunch fresh spinach
2 capsicums, roasted, skinned and seedless
4 small eggplants, sliced and grilled
300g pumpkin, sliced and grilled
250g fetta cheese, sliced or crumbled
200g mortadella or mild salami (omit for vegetarian)
hummus, to spread
1 small can artichoke hearts, drained and sliced (optional)

METHOD
Horizontally slice baguettes in half and pull soft bread out to form bread cases.
Spread hummus over all four cases, then line with washed and dried spinach leaves.
Fill baguettes by layering other ingredients on top of each other.
Place top case onto filled bottom case and press both together.
Refrigerate for two hours until ready to serve, allowing time for the flavours to meld together.
To serve, slice baguettes diagonally and arrange on a platter.

SOURCE
Juliette