Ham and Provolone Baguette

Welcome to this tutorial of how to make a ham and provolone sandwich on baguette bread. I hope you like this tutorial and the sandwich that it produces.

6" Baguette, 3 slices of rosemary-seasoned ham, 4 slices of provolone cheese, 2 tablespoons of Dijon mustard, 2 large slices of pepperoni.

Gather the ingredients for the sandwich: a 6" Baguette, 3 slices of rosemary-seasoned ham, 4 slices of provolone cheese, 2 tablespoons of Dijon mustard, 2 large slices of pepperoni. Cut the baguette in half lengthwise.

To prepare the bread for use, hollow some of the bread out of the inside of the loaves. This is done to make sure the ingredients fit and to make the sandwich less heavy.

Cut the provolone so that it will fit in the sandwich and put it on the bottom baguette loaf. Make sure that the cheese is evenly spaced out along the bread.

Cut the rosemary-seasoned ham so it will fit on the baguette and put it on the lower loaf. Make sure it is evenly spread across the bread.

Cut the pepperoni in half and spread it across the bottom loaf, on top of the ham. Space it fairly evenly across the lower loaf.

Take the mustard and apply it to the sandwich with a spoon. Use the spoon to spread the mustard across the sandwich. Make sure to spread it evenly for the best flavor.

Put the upper loaf on top of the lower loaf. You are now finished with the sandwich. Congratulations, and enjoy!