Ingredients

• 1 12-inch baguette, the best quality you can find
• 1 avocado, halved and sliced into thin half-moons
• 3 ounces Swiss or provolone cheese
• 24 thin slices of hothouse cucumbers (the narrow kind you don't have to peel or seed that usually comes wrapped in plastic), from about 1 small cucumber
• 1 large tomato, the best you can find, sliced (very thin) horizontally and then in half
• 8 to 10 lettuce leaves from a head of Bibb, Boston, romaine, or oak leaf
• 1/4 small red onion, very thinly sliced
• 1/4 cup red wine vinegar
• 1/3 cup good-quality olive oil
• 1/2 teaspoon dried oregano
• 1 tablespoon mayonnaise

Instructions

1. Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado then the cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion.
2. When ready to serve, whisk together the vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette.
3. Close the sandwich with the top baguette half, then stick in 5 toothpicks, one every 2 to 2 1/2 inches along the top. Place on a cutting board and slice into 5 separate sandwiches.