Baguette cut into 4 parts. Carving and interior naronva is then mixed with mayonnaise, the kyopolou, sliced ​​ham, chopped hard-boiled eggs, cheese and skinless sausage that are chopped. With this mixture fill the hollowed parts of the baguette. Wrapped with foil and leave in the refrigerator for about 1 hour. After tightening, cut into slices.