Ohita ja siirry sisältöön


Fondue-style submarine

Fondue-style submarine

Recipe in collaboration with Esther Samson 

Preparation time: 20 minutes

Yield 2 portions


Whether you're looking to get rid of a lot leftovers or for an on-the-go fondue experience, there's nothing like this submarine recipe!

Preparing it is child's play: classic fondue ingredients, which you may even have already cut and cooked, are ready to assemble. Finish with a few dashes of Orleans Garlic Accent Sauce, from our Accent Sauce Collection, for a meal that combines simplicity and great taste!



  • 2 12-inch submarine buns, cut in half lengthwise
  • Extra virgin olive oil from Maison Orphée
  • 2 large yellow onions, thinly sliced
  • 1 red bell pepper, cut into strips
  • 6-8 white mushrooms, sliced
  • 300 g thinly sliced meat, fondue style
  • 6 slices Havarti cheese
  • Fresh parsley
  • Orleans Garlic Accent Sauce from Maison Orphée
  • Salt and pepper
Submarine Fondue with Orleans Garlic Accent Sauce from Maison Orphée


  1. In a skillet over medium heat, drizzle olive oil. Add the onions and cook for 2-3 minutes or until they become translucent. Continue cooking for another 5-10 minutes, adding the peppers and mushrooms. Stir a few times. Remove from heat and set aside.
  2. In another pan, over high heat, add a drizzle of olive oil. Cook meat thoroughly on each side. Add salt and pepper to taste. Remove from heat.
  3. Assemble submarines with vegetable mixture, fondue meat and cheese. Place in oven at BROIL for 3-4 minutes, watching closely for it not to burn.
  4. Garnish with parsley and Orleans Garlic Accent Sauce. Serve while still warm.

Here's a tip: if you have leftover meat from a fondue meal, cook it in the broth. It will be tastier!


Photo credits: Pub Photo

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