These are the baguette sandwiches sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper — pointy bread ends peeking out — stacked high for customers to grab and go. The only difference is that I’ve created a plant-based version.

This is such a versatile mixture of olives. Use as an appetizer with crackers, on ciabatta with plant-based mozzarella as a pan bagnat or with sliced tomatoes, fresh basil along with plant-based mozzarella.