Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Slice the baguettes lengthwise, keeping one side attached where possible to hold fillings. Lightly warm or toast if desired for extra crispness, then allow to cool slightly.

Prepare all fillings: slice tomatoes, eggs, onions, and cheeses; drain tuna; slice olives and cornichons if using.

Soften butter to room temperature so it spreads easily without tearing the bread.

In a small bowl, mix olive oil and red wine vinegar for the Pan Bagnat dressing.

Pan Bagnat:
Lightly brush or drizzle the cut baguette with olive oil. Layer tuna, egg, olives, tomatoes, and red onion. Drizzle with the olive oil and vinegar mixture, then Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Press the sandwich gently together and wrap tightly in parchment. Let rest for 10 – 15 minutes before slicing to allow flavours to absorb.

Jambon Beurre:
Spread a generous layer of softened butter on both sides of the baguette. Layer thin slices of ham evenly. Add cornichons. Close the sandwich and press gently to hold. Slice into portions for serving.

Tomato and Chèvre:
Spread softened chèvre along the baguette. Layer sliced tomatoes and sprinkle with flaky salt, cracked pepper, and fresh herbs. Drizzle lightly with olive oil. Close and press gently.

To serve, slice sandwiches into picnic-friendly portions and arrange on a platter. Best enjoyed at room temperature.