Antipasto Loaf

1 french bread baguette
1 pkg cream cheese
3 tbsp pesto
1/2 c sundried tomatoes drained and chopped
1/2 c marinated artichoke hearts, drained and chopped
2 tbsp grated parmesan cheese
2 c baby spinach leaves, coarsly chopped

Cut baguette in half norizontally; remove bread from center of each half, leaving 1 inch thick shells.
Mix cream cheese and pesto. Spread on to the bottom on both halves.
Top bottom half of baguette with tomatoes, artichokes, parmesan cheese and spinach.
Cover with second bagueete half, press together firmly.
Wrap tightly in plastic wrap.
Refrigerate until ready to use, maximum of 24 hours.
Slice to serve.