Bistro sandwich


Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
59 K 4/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: June 21th 2020
For 4 sandwichs, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Bistro sandwich : Stage 1
Coarsely chop 2 hard-boiled eggs.

Stage 2 - 2 min.
Bistro sandwich : Stage 2
Cut 4 gherkins in vinegar into small chunks or slices.

Stage 3 - 2 min.
Bistro sandwich : Stage 3
Cut 150 g cooked meat into small pieces.

Stage 4 - 1 min.
Bistro sandwich : Stage 4
Put the hard-boiled eggs, gherkins and meat in a bowl.

Stage 5 - 2 min.
Bistro sandwich : Stage 5
Add the chopped parsley...

Stage 6 - 1 min.
Bistro sandwich : Stage 6
...then add 3 tablespoons rémoulade dressing and mix well.

Stage 7 - 2 min.
Bistro sandwich : Stage 7
Cut 1 baguette into portion lengths and split through the middle (you can toast the bread if you like).

Stage 8 - 4 min.
Bistro sandwich : Stage 8
Fill each sandwich generously.

Stage 9 - 1 min.
Bistro sandwich : Stage 9
For extra "bite", add a little red mixed pickle.

Stage 10
Bistro sandwich : Stage 10
Add the "lid". Your French bistro-style sandwich is ready.
Remarks
You can use mayonnaise or rémoulette dressing in place of the rémoulade.

Do try this with other types of bread you might enjoy: softer (sandwich bread) or more rustic (new leavened bread).
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe390 RDI=150 %2,720 RDI=260 %120 RDI=20 %1,360 RDI=70 %5,710 RDI: 70 %
Per 100 g70 RDI=30 %480 RDI=50 %20 RDI=3 %240 RDI=10 %1,020 RDI: 10 %
Per sandwichs100 RDI=40 %680 RDI=60 %30 RDI=5 %340 RDI=20 %1,430 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Sulfites, Mustard, Gluten
How much will it cost?
  • For 4 sandwichs : 1.80 €
  • Per sandwichs : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red mixed pickle
Red mixed pickle

You can get more informations, or check-out other recipes which use it, for example: Red endive appetizers, ... See them all 1

Rémoulade dressing
Rémoulade dressing

You can get more informations, or check-out other recipes which use it, for example: Spring radish and avocado salad, Celeriac Rémoulade , Tartar sauce, Avocado and celery remoulade, Cauliflower and egg salad, ... See them all 23

Other recipes you may also like
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21th 2011241 K4.2 40 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013514 K5 50 min.
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
October 3rd 2019458 K 24.5 6 hours 50 min.
French custard tart
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
July 13th 2022455 K 234.3 1 hour 10 min.
Pea risotto "Mantecare"
Pea risotto "Mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
September 23th 2012121 K4.9 1 hour 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page