Turkey Baguette with Spinach, Artichoke and Sun Dried Tomatoes with Basil Dijon Aioli Ingredients:

Combine all ingredients for the Aioli in a small food processor and pulse until the basil is chopped and the ingredients are combined. This will last in the refrigerator for about 3 days.

Cut the baguette in half from end to end. Then cut it into individually sized sandwich sections.

Spread the aioli on the inside of the baguette, top and bottom or just one side - whatever amount you like. Layer fresh spinach leaves, mozzarella slices, turkey, artichoke hearts, and sundried tomatoes on to the bottom half of the sandwich. Top with the lid to the baguette.