1With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
2Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
3When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.