Hot sandwich
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Rating
1
people
1
people
The Jolly Raclette Fritz Giant
Ingredients
3 slices of Raclette Fritz cheese
2 shallots, halved
1 tbsp. (15 ml) butter
1 tsp. (5 ml) brown sugar
1 tsp. (5 ml) balsamic vinegar
1 lb (450 g) beef flank
1/4 cup (60 ml) Dijon mustard
3 slices of red tomato
2 leaves of red leaf lettuce
Salt and freshly ground pepper
Bread chosen: Baguettine
Preparation
Preheat the BBQ or the oven at 400°F (200°C).
Place the shallots, butter, brown sugar and balsamic vinegar in a foil papillote. Cook for about 10 minutes. Set aside.
Brush the beef flank with half of the Dijon mustard. Grill the beef flank for about five minutes on each side for rare beef, either on the BBQ or in a frying pan. Slice the flank into thin slices.
Spread the rest of the Dijon mustard on the baguettine. Top with the beef slices, grilled shallots, cheese, tomato slices and lettuce. Add salt and freshly ground pepper.
Other cheese suggestions :
Havarti Finbourgeois, Le Piekouagami
3 slices of Raclette Fritz cheese
2 shallots, halved
1 tbsp. (15 ml) butter
1 tsp. (5 ml) brown sugar
1 tsp. (5 ml) balsamic vinegar
1 lb (450 g) beef flank
1/4 cup (60 ml) Dijon mustard
3 slices of red tomato
2 leaves of red leaf lettuce
Salt and freshly ground pepper
Bread chosen: Baguettine
Preparation
Preheat the BBQ or the oven at 400°F (200°C).
Place the shallots, butter, brown sugar and balsamic vinegar in a foil papillote. Cook for about 10 minutes. Set aside.
Brush the beef flank with half of the Dijon mustard. Grill the beef flank for about five minutes on each side for rare beef, either on the BBQ or in a frying pan. Slice the flank into thin slices.
Spread the rest of the Dijon mustard on the baguettine. Top with the beef slices, grilled shallots, cheese, tomato slices and lettuce. Add salt and freshly ground pepper.
Other cheese suggestions :
Havarti Finbourgeois, Le Piekouagami