Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
50 K 4/5 (5 reviews)
20 min.
Easy
12 sandwichs
7 IngredientsLast modified on: June 21th 2020
For 12 sandwichs, you will need:
- 1
6 hard-boiled eggs - 2
12 gherkins in vinegar - 3
15.8 oz cooked meat - 4
parsley - 5
9 tablespoons rémoulade dressing - 6
3 baguettes - 7
2.1 oz red mixed pickle
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
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.
Coarsely chop 6 hard-boiled eggs.
Stage 2 - 2 min.
Cut 12 gherkins in vinegar into small chunks or slices.
Stage 3 - 2 min.
Cut 15.8 oz cooked meat into small pieces.
Stage 4 - 1 min.
Put the hard-boiled eggs, gherkins and meat in a bowl.
Stage 5 - 2 min.
Add the chopped parsley...
Stage 6 - 1 min.
...then add 9 tablespoons rémoulade dressing and mix well.
Stage 7 - 2 min.
Cut 3 baguettes into portion lengths and split through the middle (you can toast the bread if you like).
Stage 8 - 4 min.
Fill each sandwich generously.
Stage 9 - 1 min.
For extra "bite", add a little red mixed pickle.
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).
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 recipe | 1,170 RDI=450 % | 8,150 RDI=770 % | 370 RDI=60 % | 4,090 RDI=210 % | 17,130 RDI: 210 % |
| Per 100 g | 70 RDI=30 % | 480 RDI=50 % | 20 RDI=3 % | 240 RDI=10 % | 1,020 RDI: 10 % |
| Per sandwichs | 100 RDI=40 % | 680 RDI=60 % | 30 RDI=5 % | 340 RDI=20 % | 1,430 RDI: 20 % |
How much will it cost?
- For 12 sandwichs : 5.30 €
- 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)
Cooked meat
Like these other recipes: Rustic chicken and mushroom pie, Cassoulet-style shepherd's pie., Alpine gratin, Creamy asparagus and meat timbale, Gratin of leeks with Morbier cheese, ... See them all 10
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
Gherkins in vinegar
Like these other recipes: Cervelas salad, Crunchy verrines, Piedmont salad, Prawn salad with a crunch, Tartar sauce, ... See them all 5
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Zucchini and tomato remoulade, Tartar sauce, Celeriac Rémoulade , Spring courgette and tuna salad, Celery and avocado salad, ... See them all 23
Other recipes you may also like
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.April 14th 202173 K1 50 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.