Slice the baguettes in half lengthwise and brush the open faces with a small amount of butter. Grill the bread, open face down, on a griddle on medium heat until just barely golden, about 3 minutes. Remove from heat and set aside.

Cook the ham on the griddle until lightly brown, just about 1 minute on each side. Set aside.

Prepare the sandwiches: On the bottom slice of each baguette, layer two slices of ham, two strips of bacon, two slices of Swiss cheese, and two thin slices of pickle.

Combine the mustard and mayonnaise. Brush a thin layer of the mayo-mustard mix on the inside of the top slice of each baguette (that is, over the part that you've already lightly griddled). Place the top slice on top of each baguette to make a complete sandwich.

Brush the outside top and bottom of each baguette lightly with butter. Press in a sandwich press for 3 to 5 minutes, or until the cheese has melted and the sandwich is golden brown. (If you don't have a sandwich press, put the sandwich on a griddle and press it down with a heavy pan; then flip, cooking for about 2 minutes on each side.)