Method

Slice the baguette in half lengthwise but not all the way open, with a long bread knife. Scoop out a little of the inside of the bread from the top crust to create a little hollow space for the filling.

Spread a scraping of the chimichurri or gremolata pesto on the bottom half of the baguette.

Lay the gammon slices on the bottom in ‘curls’ so that you create surface area and body for the remainder of the filling. Dot and spread the mayonnaise and your favourite mustard over the gammon. Layer the sliced pickles over the whole length of the baguette. Lay the slices of tomato over this layer. Dress the tomatoes with your favourite dressing and season with salt and pepper. Add the onion rings. Now insert the leaves (I use tongs to insert them into the little pocket that you made in the top of the loaf.) Dress the leaves with vinaigrette or with some olive oil. Now carefully, lay your long rounded breadknife flat over the filling securing it there while you gently pull the top of the baguette over the bottom, cupping the filling in as you do this.

Now give it a little squashy benediction so that all the flavours become acquainted with each other. Then slice the baguette into diagonal pieces and share with your friends.