Mediterranean-Style Baguette Sandwich

01Method

1. 1

   Cut the baguettes horizontally and remove a thin wedge from the top of each piece to create a lid. Scoop out a small amount of the interior crumb and brush the cavity with olive oil. If desired, lightly moisten the exterior with salted water to help compress the bread later.

2. 2

   Slice the olives into rounds and cut the tomatoes, celery stalks, and mushrooms into thin pieces; divide the sardines into thin strips. Arrange all ingredients neatly inside the baguette hollow, drizzle with remaining olive oil, and cover with the reserved top piece.

3. 3

   Place each sandwich upside down on a plate, then weight it down with another plate topped with a heavy object such as a can. Refrigerate for about thirty minutes to allow the bread to compress and absorb the flavors; this also prevents the filling from spilling out.

4. 4

   Transfer the sandwiches to a container suitable for carrying to a picnic.