Burgers & sandwiches , Meat , Main dishes

Meat submarines with raclette cheese

Name: Meat submarines with raclette cheese
Prep time: 25 min
Cook time: 12 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1/2 cup mayonnaise; 2 tablespoons ketchup; 1/2 teaspoon Italian spices; 1/2 teaspoon garlic powder; 1/2 teaspoon Sriracha; Salt and pepper from the mil; 1/2 red onion, thinly sliced; 1 bell green pepper, cut into strips; 1 bell red pepper, cut into strips; 2 tablespoons soy sauce; Olive oil; 2 tablespoons butter; 300 g fondue beef; 300 g fondue pork; 2 tablespoons sweet chili sauce; 1/2 teaspoon Italian spices; 200 g Fritz beer raclette cheese; 4 submarine buns, open in the centre; Salt and pepper from the mill

Preparation 25 min
Cooking 12 min
Servings 4
Freezing I do not suggest

The meat submarines that will change your life! We’re talking about juicy fondue meat, perfectly cooked vegetables, raclette cheese and a sauce that is just spicy enough. Does that mean anything to you?

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Ingredients for the mayonnaise

1/2 cup mayonnaise
2 tablespoons ketchup
1/2 teaspoon Italian spices
1/2 teaspoon garlic powder
1/2 teaspoon Sriracha
Salt and pepper from the mil

Ingredients for the rest

1/2 red onion, thinly sliced
1 bell green pepper, cut into strips
1 bell red pepper, cut into strips
2 tablespoons soy sauce
Olive oil
2 tablespoons butter
300 g fondue beef
300 g fondue pork
2 tablespoons sweet chili sauce
1/2 teaspoon Italian spices
200 g Fritz beer raclette cheese
4 submarine buns, open in the centre
Salt and pepper from the mill

Preparation

In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
In a large ovenproof skillet heated over medium high heat, place the onion, peppers, soy sauce, drizzle with olive oil and season with salt and pepper. Cook 3 to 4 minutes. Drain, pour into a plate and set aside.
Preheat the oven to GRILL.
In the same pan heated over high heat, melt the butter, add the meat, the sweet chili sauce, the Italian spices, season with salt and pepper then mix. Cook the meat for 4 to 5 minutes or until the beef is lightly pink. Using two spatulas, break up meat during cooking. Drain the meat and leave in the pan.
Add the vegetables, mix and put the cheese slices on top. Place in the oven and bake, 2 to 3 minutes or until the cheese is melted.
Spread 2 tablespoons of the sauce inside each bun and fill with the meat mixture!

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Our sommeliers suggest

Domaine Bousquet Cabernet Sauvignon Valle de Uco 2021

Mendoza, Argentine

Produced by Domaine Jean Bousquet, this 100% Cabernet Sauvignon is quite strong and its tannins are tight but the wine remains ample on the palate. On notes of black cherries, blackcurrants, leather and wood, it is interesting with grilled red meats and dishes like this. See the product

Saison de Blé, 7.5%

L'Hermite

A slightly tangy wheat season by adding cranberry puree, this beer will offer you aromas of spice and cranberry. The small fruit will bring complementarity to the cheese and meat of the submarine which would be easily formed with a cranberry chutney. The acidity of beer and bay will like it with raised mayonnaise as well as with the sauce in Chile. A small fruity beer to drink a submarine by hand. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!