One 15-inch piece baguette bread
1/4 cup basil pesto
1/3 pound mortadella, thinly sliced
1/3 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/8 teaspoon kosher salt
2 tablespoons fried capers (see Cook's Note)
To fry the capers, warm 1/2 inch of grapeseed oil in a small saucepan over medium heat. When hot, add the capers and fry until opened, golden brown and crispy, about 2 minutes. Remove to a paper towel-lined plate to drain using a slotted spoon.