Start by washing and drying your vegetables thoroughly. Slice the cucumbers into thin, even rounds. Cut the tomatoes into thin slices and shred the mozzarella cheese finely.

Slice the French baguette into bite-sized rounds or rectangles, about 1 inch thick. Optionally toast them in a preheated oven at 350°F for about 5-7 minutes.

Spread a thin layer of mayonnaise over each slice of toasted baguette, then layer on the bologna slices.

Layer alternating slices of tomato and cucumber on top of the bologna, around two slices of each vegetable per sandwich.

Sprinkle shredded mozzarella over the stacked vegetables, ensuring even coverage. Optionally broil for 1-2 minutes until cheese melts.

Arrange sandwiches on a platter and serve immediately for optimal freshness.