The Baguette (באגט) in this entry is the plain French-style loaf used as a sandwich base, the unspecified default before any particular filling defines it. The angle is exactly that neutrality: this is the baguette as a blank format, a crisp-crusted bread split lengthwise whose whole job is to carry whatever a café chooses to put in it. Treated with care it is a clean, structured sandwich with a good crust; treated carelessly it is a tough loaf that fights the eater or a hollow one that goes soggy and falls apart.
The build is the format stripped to its bones. The loaf is split, usually warmed or lightly toasted so the crust crackles and the crumb tightens enough to take a wet filling without dissolving. A thin base layer, butter, a soft cheese, oil, or a spread, goes down to seal the crumb and add a first note of flavor. The filling sits in an even line down the length so no bite is all bread and no bite is all filling, and lighter elements go on top so the loaf still closes cleanly in the hand. Good execution comes down to the crust staying crisp, the filling reaching both ends, and just enough moisture to bind the layers without flooding them. Sloppy versions show a loaf that tears instead of biting, a wet patch where a juicy filling sat against bare crumb, or an uneven pack that leaves a dead stretch of plain bread.
Because the filling here is left open, the sandwich is best understood as the platform that the named café baguettes are built on. A baguette with omelette, with pastrami, with tuna, with schnitzel, or a vegetarian build of cheese and salads each take this same loaf and become their own sandwich with their own balance. Those are distinct preparations and deserve their own articles rather than being crowded in here. What this entry holds steady is the bread and the discipline of keeping it crisp and evenly filled, whatever ends up inside.