all of those things you've mentioned are fairly common, pl15.
i agree with clive about the cheeses. queso or mozz would be good choices, as well as harder cheeses like grana padano, or locatelli.
for the first combo, i'd toast the baguette rubbed with evoo for just a few seconds, then scrub it with a raw garlic clove. swipe on the pesto, top it with chopped sundried tomatoes, then the asiago cheese, and toast it again to melt the cheese.
another drizzle of evoo, then a sprinlking of salt and fresh cracked black pepper would help.
for the second one, in the skin. again, either sounds good, but since the internal ingredients of a roll don't cook all that much once rolled, you'd want to pre-cook any fillings. so, nuke your sweet potatoes first, finely chop the sundried tomatoes, sweat your scallions, then wrap in the skins.
are you going to fry or steam the wraps?
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things