Original recipe
INGREDIENTS
2 rustic baguettes, sliced lengthwise
3 tablespoons Dijon mustard
1/4 pound salami
1 8-oz. pack of presliced sharp cheddar cheese
60 bread-and-butter pickle slices for sandwiches
DIRECTIONS
- Coat the bottom half of each baguette with 1 1/2 tablespoons mustard (or more to taste).
- Evenly distribute the salami over the mustard-coated slices, so that you have a single layer of salami on each baguette.
- Cut each cheese slice diagonally in half to make two triangles. Distribute the cheese triangles evenly atop the salami.
- Arrange the pickle slices on top of the cheese, so there is a single layer of pickles covering the cheese.
- Top each ingredient-covered slice with the other half of baguette.
- Slice each loaf into 10 servings and lay on a platter.
Serves 20.
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