You can use different types of tomatoes for this recipe. Three types of tomato salads are made with this dish, which are then placed on baguette spread with various flavors. This way you have a multitude of flavors and a beautiful looking dish, with which you can vary and experiment endlessly.

Halve the tomatoes and cut out the seeds. Cut the tomato into small equal pieces of approximately 1 by 1 cm and put them in a bowl. You can go larger, but then the tomato will fall off the sandwich more easily... If you use mini tomatoes, half or quarter tomatoes also look very nice. Add a pinch of Italian garden herbs and a generous amount of olive oil. The salad may be a bit 'wet'. When topping the sandwiches, some of the moisture is absorbed into the baguette. Divide the contents among three bowls. Cut the slice of ham into small strips. Add this to the first bowl and gently stir the ingredients. Cut the shallot in half and chop the halves into thin rings. Add these to the second bowl and carefully stir these ingredients as well. Peel the garlic clove and chop it into thin strips. Add this to the third bowl and carefully stir the ingredients again. Let the salads rest for a while and cut the baguette into slices. Grill the baguette slices until slightly crispy and let them cool briefly to reduce the heat. Spread the grilled slices with the different Marne Mustard sauces and top them with the different tomato salads.