1 soft baguette-style bread, halved lengthwise

Dijon mustard, to taste

Olive oil, to taste

5 oz (150 g) sliced mortadella or baked ham (see note)

1 ripe but firm pear, thinly sliced (see note)

7 oz (225 g) bocconcini, drained and sliced (about 4 pieces each)

Butcher’s twine

Spread the inside of the baguette with mustard. Drizzle with olive oil.

Garnish the bottom half with the mortadella, pear and bocconcini.

Close the sandwich. Wrap twine around the baguette at approximately 1 ½-inch (4 cm) intervals to make 10 small sandwiches. Slice the bread between the pieces of twine.

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