Scoop out the soft inside of both sides of the baguette, leaving a shell which is about
1-inch thick. In a bowl, combine olives, pep- pers, scallions and artichoke hearts.
Prepare the dressing by placing parsley, watercress or arugula, garlic, capers and lemon juice in the bowl of a food processor. Pulse to combine. With processor running, slowly drizzle the olive oil in through the feed tube.
Add 1/2 of the dressing to olive mixture. Place half remaining arugula or watercress on bottom of hollowed baguette. Drizzle
with half of the remaining dressing. Layer the turkey/ham, olive mixture and cheese on top of the greens. Place the remaining arugula in the hollowed area of other baguette piece. Drizzle with remaining vinaigrette. Carefully put them together and press gently. Wrap the sandwich tightly with foil. Refrigerate several hours or overnight.
The sandwich can be served cold or hot. To serve hot, place sandwich on a baking sheet and heat in a 375-degree oven for 8 to 10 minutes. To prepare on an outdoor grill, heat grill to 375-degrees or heat coals until hot. Place foil-wrapped sandwich on hot grill. Heat for
4 minutes on one side then flip and heat on the other side for another 3 minutes. Remove foil and cut sandwich into four large pieces or into individual 2-inch slices. If making smaller slices, secure sandwich with a toothpick.