Procedure for Assembling Hollowed Long Roll Sandwiches

Appears in

Published 2010

Place a long roll or length of baguette on a cutting board.
Cut off and discard about ½ in. (1 cm) of the bread heels.
Slit the roll open on the more rounded of the two sides.
Open the roll into a flat canoe shape.
If necessary, pull out and discard some of the bread’s crumb to hollow it (A).
Apply flavored oil or spread to the entire interior surface of the roll (B).
Arrange one-third of the filling ingredients (usually the sliced cheese) in an overlapping layer that covers the entire interior surface of the roll (C).
Place the interior garnishes in the roll (D).
Moisten with flavored oil and/or add dry seasonings.
Fluff the remaining filling meats and arrange them in an overlapping layer on top of the garnishes. Tuck the sides down into the roll (E).
Close the roll around the filling and squeeze gently to compress the sandwich (F).
Secure the sandwich with picks or roll in deli paper.
Cut on the diagonal into 2 or 3 pieces (G).
Place on a plate.