See here. I will not be baking my own baguettes. Maybe later, once I've practiced, but for now, I've never made baguettes before, so it's best not to take risks.
From what I'm seeing, this sort of sandwich shouldn't be made with classic baguettes: the OG version uses smaller baguettes that have a rice-flour component, making the exterior a bit softer than the French version. The closest I can get to that is, God forgive me, the Paris Baguette version of a baguette. Judged on the standards of real, Parisian baguettes, the loaves from Paris Baguette are positively shitty, but their off texture may be just the thing for my purposes—a bit softer on the outside.
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