In a blender or with an immersion blender, combine the aquafaba, Dijon mustard, lemon juice, garlic, and salt. Blend on high speed, and slowly pour in the olive oil, until mayonnaise texture is achieved. Fold in the fresh basil and hold cold for assembly.

In a food processor, divide half of the garbanzo beans, and pulse in the food processor until chopped and coarse and remove to a bowl. Add the remaining garbanzo beans, along with the red wine vinegar and aquafaba mayo, and stir until combined.

On a panini press or flat top, toast the baguette. Stir in the remaining ingredients into the garbanzo bean mixture, and portion equally among the sandwiches.