INGREDIENTS

• 1 packet (400 g) slices of Chinese fondue beef


• Fondue broth (house or trade)


• Montery Jack cheese in thin slices


• Sandwich breads (Italian or Italian seasoned breads with cheese or paprika (pack of 3) from the IGA bakery!)


• Salt and pepper, to taste.

Southwest sauce

• 1 cup (250 g) mayonnaise


• 1/2 oz (15 g) Dijon mustard


• 1/2 oz (15 g) fresh squeezed lemon juice


• 1 oz of adobo chipotle chili puree (a little sriracha sauce)


• 1/4 oz minced fresh garlic


• Salt to taste

Vegetable bar

Very thin slices of cucumbers, tomatoes, peppers, red onions, olives, hot peppers, iceberg lettuce in strips.

PREPARATION

• Prepare the southwest sauce.


• Mix mayonnaise, mustard, lemon juice, sriracha sauce and garlic. Add salt to taste. Adjust seasoning. Cover and put in the refrigerator.


• Cook the meat fondue


• In a cauldron, heat the fondue broth. Bring to a boil and cook the beef slices. Remove from broth as soon as they are cooked. Drain. Cut each slice of meat into 3.lanières, if desired. Keep warm.


• Note: Keep the remaining broth in the refrigerator for future use.


• Assembly of sandwichs.


• Open the sandwichs rolls and garnish in order: Fondue meat, cheese, * vegetables with the choices and finish with the sauce.

* If desired, before adding the vegetables and the sauce, grill the opened sandwich for a few minutes.