Luxembourg Sandwiches
Difficulty
Recipe by Anne’s Kitchen. If you’re looking to get a Luxembourg-shaped cookie cutter, you can find them in our online-shop ! Visit our online shop here.
- -For the meat:
- -500g paleron (chuck beef)
- -1 carrot
- -green tops from 1 leek
- -1 bay leaf
- -3 peppercorns
- -1 tbsp coarse salt
- -For the filling:
- -3 tbsp mustard "original"
- -4 tbsp mayonnaise "aux oeufs"
- -2 tbsp white wine vinegar
- -30g pickled gherkins
- -4 tbsp pickled gherkin water
- -4 tbsp chopped parsley
- -Salt + pepper
- -20 sandwich bread slices (crustless)
- 1The day before: Put the beef, carrot, leek, bayleaf, peppercorns and salt into a large saucepan with 1.5l water. Cover, bring to a boil and remove the scum. Then reduce the heat and simmer for 2 ½ - 3 hours, until the brisket is tender.
- 2Take off the heat and leave the brisket to cool down overnight in the cooking liquid.
- 3The next day, take the brisket out of the cooking liquid and tear into big chunks. Cut the gherkins into slices. Put the meat and gherkins into a food processor with all the filling ingredients and blend into a paste. Adjust the seasoning with salt and pepper.
- 4Flatten a sandwich bread slice with a rolling pin. Spread the filling on the flattened bread slice. Flatten a second bread slice and lay on the filling. Cut out 4 little sandwiches with a Luxembourg-shaped cookie cutter.
- 5Repeat with the remaining ingredients – you will get around 40 sandwiches.