How do I make a Martino sandwich?

Question

How do I make a Martino sandwich?

Answer 1

this was the most popular site that popped up for this recipe, I also looked up to find a recipe on how to prepare the meat and came up with the second link that gave the best instructions for it. hope this helps

Answer 2

Martino Baguette (Or Simply Martino)

10 min | 10 min prep

SERVES 4 -6 , 4 -6 Piece

per sandwich

1/2 baguette (baguette parisienne or similar size)

2 leaves lettuce

2 slices tomatoes

4 anchovies

2 teaspoons ketchup

1 teaspoon mustard

10 drops Tabasco sauce

1/2 hard-boiled egg, in slices (optional)

4 slices gherkins (optional)

filet americain (use 2-3 ounces)

1 lb fatty pure beef mince (not lean or select a nice piece of fatty meat and have your butcher mince it for you , twice through)

1 small onion or 2 shallots

2 egg yolks

1 tablespoon of finely chopped parsley

1 teaspoon of chopped chives

1 tablespoon pickled capers

salt & pepper

1/2 cup peanut oil or sunflower oil

Américain préparé is what we call steak tartar here if you can't get it pre-made in a deli or butcher shop you can make it yourself easily, since no cooking is involved. I'll put the recipe here for 1 pound; you can divide the recipe according to need.

1 pound of fatty pure beef mince (not lean) or select a nice piece of fatty meat and have your butcher mince it for you (twice through the machine so it's very fine); 1 small onion or 2 shallots (finely chopped); 2 egg yolks; 1 tablespoon of finely chopped parsley; 1 teaspoon of chopped chives; 1 tablespoon of pickle capers; pepper and salt; 1/2 cup of peanut or sunflower oil.

Stir the egg yolks with a whisk; gently poor the oil in while whisking in the same direction. Once the oil is in you should have something that's a bit like mayonnaise. Add a pinch of salt, a few turns of the pepper mill, the capers, the chives, the parsley and the onions. Now give it a stir with a spoon.

Add the half pound of ground beef and mix it all in so you have a homogeneous mixture. This should make enough to make 5 sandwiches (or more). (Don't cook this--it's supposed to be raw).

Cut your baguette in half and then slice it open. Take out most of the inside of the bread since we want a crunchy sandwich.

On the bottom part of the baguette spread a layer of américain 2-3 ounces.

Cut your tomato slices in half so you have 4 parts per sandwich and put them on.

(Optional) Add 4 slices of gherkin.

In a small glass, mix up 2 parts ketchup for 1 part mustard, or 1 part ketchup for 1 part sweet mustard and put about 3-4 teaspoons worth lengthwise all over your sandwich.

Cover the whole with lettuce.

On the lettuce put 4 salted anchovies (the kind you put on pizzas (usually tinned) not sour pickled ones).

Add a few drops of Tabasco sauce on top.

(Optional) Add half a sliced, hard boiled egg on top of the anchovies.