Yes, you can freeze baguettes. Is the texture perfect after freezing? No, not really. So... after wolfing down that first one... what to do with the others? Panini!
I had some leftover fresh mozzarella from a recent pizza, so that base was covered. I decided to make three varieties... all starting with the mozzarella.
On one, I put just a few leaves of basil and a tiny sprinkling of Parmesan...
The second was a few sage leaves and one piece of prosciutto...
And for the third, I caramelized some very thinly sliced onions in EVOO with a touch of salt and pepper and, at the last minute, tossed in some thyme leaves. I had heated a grill pan, brushed one side of each panino with EVOO, placed it on the grill, and then weighed them all with the very heavy top from a terra cotta al mattone given to me years ago by the extraordinary Tuscan chef and teacher, Giuliano Bugialli. (But you can use anything heavy... like a cast iron pan, or the top of a Dutch oven... or bricks wrapped in foil... Yes, really... Just don't go out and buy an expensive panini press!)
After about three minutes, I brushed the tops with EVOO, flipped them over, and replaced the weight. Another three minutes and dinner was ready. Alongside the panini, I served a few spoonfuls of basic garlicky, sagey Tuscan white beans …a recipe fave from the same Giuliano Bugialli!