The lettuce leaf here is used as a waterproof base. If you put on a 'wet' mixture on top like prawn marie rose, hoummous, or white bean puree it can turn the bread into wet sponge within a half hour or so - and there's nothing worse than a soggy sandwich. If you put the lettuce leaf on your slice of baguette first the 'wet' mix will stay on top of this, so your baguette below stays nice and crisp. 
The finished article from above: white bean puree and roast pepper on an iceberg base
Gem lettuce used to make 'cup' shapes (above) to hold tuna, apple and spring onion mayo below
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