1 | Coarsely chop 2 hard-boiled eggs. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-1.webp) |
2 | Cut 4 gherkins in vinegar into small chunks or slices. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-2.webp) |
3 | Cut 150 g cooked meat into small pieces. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-3.webp) |
4 | Put the hard-boiled eggs, gherkins and meat in a bowl. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-4.webp) |
5 | Add the chopped parsley... | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-5.webp) |
6 | ...then add 3 tablespoons Rémoulade dressing and mix well. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-6.webp) |
7 | Cut 1 baguette into portion lengths and split through the middle (you can toast the bread if you like). | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-7.webp) |
8 | Fill each sandwich generously. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-8.webp) |
9 | For extra "bite", add a little red mixed pickle. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-9.webp) |
10 | Add the "lid". Your French bistro-style sandwich is ready. | ![Bistro sandwich : etape 25 Bistro sandwich : etape 25](/images/recettes/divers/tartines/1100-0.webp) |
in place of the rémoulade.
).