Hearty Veggie Hoagies

I love this sandwich recipe from The No Meat Athlete Cookbook so I'm copying it down here so I don't have to keep getting the cookbook out every time I make a grocery list.  I think my only change is that I don't salt or season any of the veggies in advance; I just put it all together.

Ingredients
One 12 oz. sourdough or whole grain baguette (I usually buy a whole wheat half baguette from the bakery at Whole Foods)
2 tomatoes, sliced
1 cucumber, sliced
2 cup canned or frozen and thawed artichoke hearts, roughly chopped (I prefer the marinated artichoke heart quarters in little jars for this.  Drain but do not rinse.)
1 red bell pepper, sliced into rings
1/4 small red onion, thinly sliced
1/3 cup Kalamata olives, pitted and chopped
Freshly ground black pepper
2 tbs pesto (I usually buy a vegan pesto -- very oily but delicious -- from Whole Foods)
Balsamic vinegar

Directions

1) Slice the baguette in half horizontally (into two shorter segments), then slice off the top third from each half. Scoop out some of the insides of the bottom portion, reserving them for another use (such as bread crumbs).

2) Toast lightly

3) Layer tomatoes, cucumber, red bell pepper, onion, artichokes, and olives.  Spread pesto across the inside of the other side of the baguette.  Drizzle balsamic vinegar over the vegetables, and close baguette.

4) Wrap tightly in parchment paper, then aluminum foil.  For best flavor, let sit (I put it in the refrigerator) for at least 1 hour or up to 12 hours.  Slice and serve.