1 baguette (about 22-inches long), sliced in half lengthwise
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
2 ounces thinly sliced soppressata
1 large clove garlic, halved
1 large ripe tomato, halved
1/2 small bunch mint, leaves roughly chopped
1/2 small bunch parsley, leaves roughly chopped
1 teaspoon red wine vinegar