Mitraillette with grilled prime rib and straw potatoes

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20min

•

Easy

Mitraillette with grilled prime rib, cheddar, herb butter and straw potatoes. This sandwich is my favorite snack, to the recipe!

Mitraillette with grilled prime rib, cheddar, herb butter and straw potatoes. This sandwich is my favorite snack, to the recipe!
Kitchen must haves
Ingredients

What do you need?

Quantity: 4P

2 Entrecôtes of 300 g each, thick minus 2 cm.
1 big French baguette

Pointed cabbage
½ pointed cabbage
½ bone parsley
Juice of ½ lemon
Sniff salt

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

2 Entrecôtes of 300 g each, thick minus 2 cm.
1 big French baguette

Pointed cabbage
½ pointed cabbage
½ bone parsley
Juice of ½ lemon
Sniff salt

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

How do you make this?

Remove the meat from the fridge for at least 1 hour in advance, season with salt and pepper and rub lightly with a little olive oil. Finely chop everything for the salad, season with salt and pepper and mix lemon juice underneath. Cut the baguette into 4 equal parts and cut in half, on the upper pieces you smoothly spread some beurre café de Paris and the 4 lower pieces you will grill with cheese.

Heat your grill. Place 2 slices of cheese on the grill and immediately put the bread on it, repeat 4x. Melt nicely and turn golden brown. Place them on a shelf, then divide the salad. Grill the meat depending on your desired baking method and cut into wafer -thin slices, remove the fat and divide over the lettuce.

Fry the fries crispy and spread generously. Put the lid on and push a little. Serve immediately. I really like to have some hotsauce for the extra kick but you choose! Serve the rest of the straw potatoes.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.