Meat fondue submarine Spécialités MB.
Ingredients:
- 250 g MB Specialties beef, pork, or chicken fondue meat
- 2 submarine bread rolls or baguettes
- 1 small onion, minced
- 1 bell pepper (green or red), cut into strips
- Sliced mushrooms (optional)
- Grated cheese (mozzarella, provolone, or Swiss)
- Submarine sauce (see below)
- Butter or oil for cooking
- Salt and pepper to taste
Preparation:
- Sauté the onions, bell peppers (and mushrooms, if desired) in a little oil or butter until tender. Set aside.
- In the same pan, sear the fondue meat over high heat, very quickly, with a little oil, salt, and pepper. Cook just enough so that it loses its pink color.
- Return the vegetables to the pan with the meat, mix, and keep warm.
- Cut the bread rolls in half without slicing them completely. You can toast them lightly in the oven or on a griddle.
- Generously fill each roll with the meat and vegetable mixture. Optional: sliced tomatoes.
- Add the grated cheese on top.
- Place the subs under the oven broiler for a few minutes to melt the cheese and lightly crisp the bread.
- Add sub sauce (or mayonnaise, mustard, etc.) to taste and serve hot.
Homemade sub-style sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 1 teaspoon relish or chopped pickles (optional)
- A little garlic or Italian seasoning
Technical specifications:
25012 Fondue chinoise boeuf 12 x 200g sans étiquettes
25001 Fondue chinoise boeuf 12 x 300g avec étiquettes
