Artichoke Hearts, Roasted Tomatoes, and Sautéed Greens on Baguette

Lots of vegetables with wonderful colors and different flavors fill the lightly toasted crust of a French baguette. These paninis, a summer special, should be enjoyable to make. Roast the tomatoes well in advance; wash, dry, and trim the greens and store them in a plastic bag in the refrigerator; drain the artichokes. In short, leave yourself just the sautéing of the greens to do shortly before serving. You fill the skillet with mounds of leafy greens and in seconds, like magic, they cook down to almost nothing!