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!
INGREDIENTS
- 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
PREPARATION
- 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.
- 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.
- 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.
- 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