- 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.
If you’re making the sandwiches the day before, it’s best to choose a pear that browns less quickly, like the Asian pear, which is also very crunchy.