Luxembourg Sandwiches

Difficulty 3/5

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)
Luxembourg Sandwiches

  1. 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.
  2. 2Take off the heat and leave the brisket to cool down overnight in the cooking liquid.
  3. 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.
  4. 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.
  5. 5Repeat with the remaining ingredients – you will get around 40 sandwiches.