Airport Sandwiches

Cut baguettes in half lengthwise and hollow out some of the bread from the center.

Place the hollowed-out baguettes on a baking sheet and broil until toasty. Watch carefully to prevent burning.

While the bread is still hot, generously spread mayonnaise on the inside of both halves of each baguette. Allow to cool.

Layer the deli turkey on one half of each baguette.

Layer the pepper jack cheese on the other half of each baguette.

Thinly slice the avocado (using a mandoline is recommended for very thin slices) and layer it on top of the turkey.

Ensure the pepperoncini are well-drained and squeezed dry, then layer them over the avocado.

Thinly slice the red onion and layer it on top of the cheese.

Carefully close the sandwiches.

Wrap each sandwich very tightly in plastic wrap to compress it. The creator demonstrates sticking the wrap to the counter to get a tight pull.

Refrigerate the wrapped sandwiches overnight for the flavors to meld.

When ready to serve, unwrap and slice into individual portions.