Preheat the oven to 500°F in order to toast the bread. Slice the baguette in half, and drizzle some olive oil on both sides of the bread pieces. Toast until the edges are golden brown.
While the baguette halves are toasting, cream the dijon mustard with a tablespoon of butter.
Once the baguette halves are toasted, rub a garlic clove on both sides. The heat will melt the garlic. Then spread the dijon mustard and butter mixture. NOTE ON DIJONIn Spain, either butter or roasted tomatoes was used, but I wanted a little more kick with the dijon. I think you'll enjoy it too!
To assemble the bocadillo, add the prosciutto and salami meats, along with the slices of mozzarella to the bottom half. On the top half, later the basil leaves. Crack fresh black pepper before closing the face of the sandwich. Enjoy for lunch or dinner, or pack it up for a picnic. These bocadillos are utterly amazing!