If you love the sandwiches made at an Italian deli, here is ChefGail's version done on a French Baguette. Slice thinly for appetizers and on the thicker side for lunch.
Spread mayonnaise on both sides of baguette.
On the bottom baguette slice, place the Genoa salami in a thin layer, followed by Capicolli slices, Mozzarella slices, red onion and pimentos.
Sprinkle with olive oil, salt and pepper and cover layer with leaf lettuce.
Place baguette on top and hold together with long toothpicks.
Cut alternate diagonal slices.
