Bake bread as directed on can. Cool completely.
Meanwhile, in food processor or blender, place arugula, basil, mint, garlic, Parmesan cheese, pine nuts and oil. Cover; blend until pureed. Add salt to taste.
In small bowl, stir together mayonnaise and lemon peel.
Cut bread lengthwise down center. Spread arugula mixture (pesto) on bottom half of bread; spread mayonnaise mixture on top half. Top bottom half with mozzarella slices, tomato slices and basil leaves. Cover with top half of bread. Cut loaf into 3 sandwiches.