I keep coming back to this Chowhound recipe for Bahn Mi.
The image of the sandwich haunts me... I MUST have a go at making my own sandwiches. When I go back and look at the picture I can taste the crusty, roasty savouriness of good baguette. My challenge is, not being a bread expert, I don't know where to get some great buns/rolls that have the crust but not yeasty bready-ness.