Italian Baguette Sandwiches

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.

Course Appetizer, Main Course
Total Time 20 minutes
Servings 16


  • 1 French Baguette, sliced in half lengthwise
  • ¼ cup Mayonnaise
  • 4 oz Thinly Sliced Genoa Salami
  • 4 oz Thinly Sliced Capicolli
  • 4–8 oz Thinly Sliced Mozzarella or Provolone
  • 1 cup Thinly Sliced Red Onion
  • ½ cup Pimento Peppers, sliced into thin strips
  • ¼ cup Extra Virgin Olive Oil
  • To taste Sea Salt and Freshly Ground Pepper
  • Green Leaf Lettuce or Arugula, rinsed and patted dry


  1. Spread mayonnaise on both sides of baguette. 

  2. On the bottom baguette slice, place the Genoa salami in a thin layer, followed by Capicolli slices, Mozzarella slices, red onion and pimentos. 

  3. Sprinkle with olive oil, salt and pepper and cover layer with leaf lettuce. 

  4. Place baguette on top and hold together with long toothpicks. 

  5. Cut alternate diagonal slices.

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