Baguette Provençal* Recipe

Prepare baguette

Preheat oven to 350°F (175°C) if you want the baguette lightly toasted. Slice the baguette lengthwise but not all the way through (or fully split if preferred). If toasting, brush the cut interior lightly with 1 tsp olive oil and place cut-side up on a baking sheet; toast 5–7 minutes until slightly crisp but still pliable. Remove from oven and keep warm.

Assemble dijonnaise

In a small bowl, combine 3 tbs dijonnaise (store-bought or 1.5 tbs mayonnaise + 1.5 tbs Dijon mixed). Taste and adjust for tang or creaminess.

Layer sandwich

Spread half of the dijonnaise evenly on the bottom half of the baguette and the remaining dijonnaise on the top half. On the bottom half, layer the lettuce leaves to create a barrier that prevents sogginess. Fold and arrange 6 slices salami over the lettuce, then layer 4 slices ham on top of the salami, slightly overlapping. Thinly slice or shave 80 g Manchego into even pieces and distribute over the meats.

Add pickles and aromatics

Scatter the thinly sliced cornichons lengthwise over the cheese. Add 8 halved olives distributed evenly, and top with very thinly sliced red onion (about 1/4 of an onion, sliced). If you prefer milder onion flavor, rinse the slices briefly under cold water and pat dry before adding.

Close and press

Close the baguette and apply gentle pressure to compress the sandwich just enough to hold ingredients together. If serving later, wrap tightly in parchment and refrigerate up to 2 hours to let flavors meld. If serving immediately, cut into 2–3 portions with a serrated knife and serve.

Make the champagne vinaigrette: in a small bowl or jar combine 2 tsp champagne vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey (optional), and the minced shallot (1 tbs). Whisk or shake to combine. Slowly drizzle in 2 tbs extra-virgin olive oil while whisking to emulsify. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as desired.

Dress the salad: place 4 cups mixed salad greens in a bowl. Add the vinaigrette gradually (about half to start), toss gently to coat the leaves evenly and add more dressing to taste. Finish with a squeeze of the lemon wedge if you want extra brightness.

Plate: Arrange a portion of the dressed mixed greens alongside the sliced baguette Provençal. Garnish the salad with an additional halved olive or a few sliced cornichons if desired.

Serve immediately: accompany each sandwich portion with the dressed mixed greens. Provide extra dijonnaise, cornichons, or olives at the table for guests to customize.