For the sauce:
- ½ cup creamy horseradish
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard (I love domaine des terres rouge – available here: Link to JH pantry)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- A dash of hot sauce (optional, but fabulous for a little kick. I love Maison Martin Zephyr hot sauce for this: can be found here: link to JH pantry)
To assemble:
- 1 long, crusty French baguette
- 1 ½ pounds rare fillet of beef, thinly sliced
- 1 cup thinly sliced cornichons or gherkins (not sweet)
- 1 bunch of arugula, about 2 cups
- Thin slices of aged cheddar, Gruyère, or Swiss (optional, but highly encouraged!)
- Kosher salt
- Freshly ground black pepper
Step 1: Make the Sauce
In a bowl, whisk together the horseradish, mayonnaise, Dijon mustard, salt, and pepper. Add a dash of hot sauce if you’re feeling hot baby girl—it’s worth it!
Step 2: Assemble the Sandwiches
Cut the baguette in half lengthwise, then into 4 equal sections. Spread a generous amount of the sauce on both sides of each baguette slice.
Step 3: Layer Like a Pro
On the bottom half of each sandwich, layer the thinly sliced fillet of beef. Top with slices of your chosen cheese (because more is always more), the cornichons, and a handful of peppery arugula. Sprinkle with kosher salt and freshly ground black pepper for good measure.
Step 4: Finish with Flair
Place the tops on the bottoms hehe over the fillings to complete your sandwiches. Serve immediately—or wrap them up for an elegant picnic moment! How utterly divine?
Pair these sandwiches with a crisp white wine or chilled rosé for the ultimate treat-yourself meal, a coke would also do the trick. I also love this sandwich with some good old fashioned salted chips! Who wouldn’t?
