This simple, delicious and easy-to-transport fare offers the quintessential taste of summer. Only ripe tomatoes should be used ? and only fresh garlic and basil.
Blend all of the ingredients (except the baguettes!) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Refrigerate until ready to use.
Right before you head out on your picnic (or just before you plan to serve), slice the baguettes about 3/4" thick, on the diagonal. Brush one side of each slice with additional olive oil. Place slices oil-side-up on a baking sheet, and broil (carefully!)
When ready to serve, place about 2 to 3 teaspoons of the tomato mixture on top of each slice of bread.
Wrap these sandwiches in foil and pack them in a cooler. They'll keep well this way for about 6 hours.
Mix the mustard, mayonnaise and oregano in a small bowl. Cut each baguette in half lengthwise. Spread the mustard mixture on both cut sides of the baguettes. Top the bottom halves of the baguettes with cheese slices. Cover with turkey, spinach and peperon