What is the best way to store a "mitraillette"?

I keep everything separate in the fridge for a maximum of 1 day. I only assemble the sandwich just before eating.

Can I cook the meat in advance?

You can, but it's really best fresh off the grill. You can reheat it, but you'll lose some juiciness.

Which sauce goes best with this?

Classically I go for mayo, andalouse, or ketchup. For some spice, hot sauce is great.

Can I also make this without a deep fryer?

Yes, perfect. Cook the straw potatoes in the air fryer or oven, just bake them a little longer.

Can I use a different cut of meat?

Absolutely! Ribeye, flank steak, or even chicken breast also work very well in this sandwich.

Submarine sandwich with grilled entrecôte and straw potatoes

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20min

•

Easy

Mitraillette with grilled sirloin steak, cheddar, herb butter and straw potatoes. This is really my favorite snack, one of those where you get your hands dirty and just fully enjoy it. Deliciously messy and full of flavor! To eat it, you do need a big mouth 😉

Ingredients

What do you need?

Quantity: 4p

Mitraillette
2 entrecotes, 300g each, at least 2cm thick.
1 large French baguette

Pointed cabbage salad
0.5 pointed cabbage
0.5 bunch of parsley
Juice of 0.5 lemon
Pinch of salt

Straw potatoes
Herb butter Café de Paris at room temperature
8 slices of cheddar cheese

2 entrecotes, 300g each, at least 2cm thick.
1 large French baguette

0.5 pointed cabbage
0.5 bunch of parsley
Juice of 0.5 lemon
Pinch of salt

Herb butter Café de Paris at room temperature
8 slices of cheddar cheese

Make it veggie!

Replace the entrecôte with grilled portobello, eggplant slices, or pulled oyster mushrooms. Use the same structure with cheddar and herb butter (or a plant-based alternative) for an equally flavorful experience.

Preparation method

How do you make this?

Take the meat out of the fridge at least 1 hour in advance, season with pepper and salt, and lightly rub with a bit of olive oil. Finely chop everything for the salad, season with pepper and salt, and mix in the lemon juice. Cut the baguette into 4 equal parts and slice them in half; spread some beurre café de Paris evenly on the top pieces and grill the 4 bottom pieces with cheese.

Preheat your grill. Place 2 slices of cheese on the grill and immediately place the bread on top, repeat 4 times. Let them melt nicely and turn golden brown. Place them on a board, distribute the salad on top. Grill the meat according to your desired doneness and slice it into very thin slices, remove the fat and distribute it over the salad.

Fry the fries until crispy and top generously. Put the lid on and press down a bit. Serve immediately. I really like to add some hot sauce for an extra kick, but you choose! Serve the rest of the straw potatoes alongside.

Tips

You also definitely eat it with your hands. First, you start with some fries, then you ask for an extra sauce, you press it all together and sink your teeth into it!
Delicious sauces for the mitraillette also include regular mayo, ketchup, or andalouse! You can also vary the meat of your choice.
Storage
In the refrigerator: store the components separately for up to 1 day (meat, salad, and fries).
In the freezer: the meat can be frozen (for up to 2 months), but it's better to make fresh fries and bread.
Reheating: briefly warm the meat in a pan. I re-fry the fries until crispy, and grill the bread briefly.