Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
Chicken, Spinach and Artichoke Base:
Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.