Wash and dry produce.

Thinly slice mozzarella into rounds. Thinly slice tomato into rounds; season with salt and pepper. Separate prosciutto into slices; thinly slice widthwise into 1-inch-thick strips. Trim and thinly slice cucumber into rounds. Halve orange; slice crosswise into ½-inch-thick half-moons.

Halve and toast baguettes.

In a small bowl, whisk mayonnaise and 1 TBSP Italian dressing (2 TBSP for 4 servings) until combined. (Save remaining Italian dressing for another use.)

Evenly spread as much Italian mayo as you like on cut sides of baguettes.

Place as much arugula as you like on bottom halves of baguettes. Top arugula with mozzarella, tomato, and prosciutto. Top with as much remaining arugula as you like.

Close to form sandos. TIP: If you have any remaining arugula after building sandos, toss with remaining Italian dressing to make a bonus side salad!

To serve: Divide sandos, cucumber slices, and orange slices between plates. Serve.

To stash: Place two 10-inch pieces of parchment paper (four pieces for 4 servings) on a work surface with a long side facing you. Place a sando in the center of each piece of parchment. Working one at a time, fold up bottom side of parchment over sando, then fold left and right sides to the center. Carefully fold up sando in parchment until parchment seam is on the bottom. Cut wrapped sandos in half. (TIP: Use a serrated knife to easily cut through the parchment.) Refrigerate sandos, cucumber slices, and orange slices in separate containers and pack as desired.