1loaf crusty baguette, split lengthwise and soft insides removed
2tablespoons olive oil
1/3pound sliced Provolone cheese
8sundried tomatoes in oil, drained and cut into strips
Preheat oven 350F.
Combine rosemary, basil, garlic, salt and pepper and set aside. Brush inside of baguette halves with olive oil. Sprinkle evenly with herb mixture.
Place sliced chicken, Provolone and sun-dried tomato strips evenly on one baguette half. Put other half of baguette on top, press down slightly and tie the baguette, at 2-inch intervals, with kitchen string, if desired.
Put baguette on a baking sheet and into the hot oven. Bake until warmed through and cheese is melted, about 10 to 12 minutes.
Remove from oven and let rest for 5 minutes. Remove strings and cut into quarters before serving.