CHEF’S TIP Consumers love baguettes! BEEF AND RACLETTE BAGUETTINE SANDWICH They are one of consumers' top choices for sandwiches. ® Technomic Canadian Sliced beef tenderloin layered on a toasted Maplehurst Baguettine Sandwich Consumer Trend Report, 2016 roll with arugula, grilled onion, grainy mustard, potato latke and melted Raclette cheese. INGREDIENTS PREP STEPS SERVINGS: 6 18 ounces (510 g) sliced beef tenderloin, Preheat oven to 250°F. cooked medium-rare 2 cups (480 mL) arugula, washed Have a sheet pan ready, lined with paper towel. 1 large red onion, grilled Cut the potatoes to fit the feed tube of a food processor fitted with a medium grater blade, and grate. Drain, and discard any water that collects in the bottom of 12 ounces (340 g) Raclette cheese the work bowl after grating. Grate the onion in the same manner. Put potatoes and 3-4 tablespoons (45-60 mL) grainy mustard onions into a large, non-reactive mixing bowl. 6 potato latkes Beat in the eggs, salt and pepper. Stir in the flour, baking powder and 1 tablespoon cornichon, for serving (15 mL) of oil. 6 Maplehurst® Baguettines, Place a large sauté pan over high heat, add about 1 inch of oil and heat until hot. thawed, sliced in half lengthwise and toasted Using a large spoon, place spoonfuls of batter into the hot oil, making sure to leave 2 inches between the latkes so they will brown nicely. Brown on both sides, turning only once. POTATO LATKES When the latkes are nicely browned, remove them to the paper towel-lined baking 3 medium-sized russet potatoes, peeled sheet to drain. Then put the drained latkes on a plate and put into the warm oven 1 very small onion, peeled while you fry the rest. 2 medium eggs To assemble the sandwich, place toasted bottom half of baguettine on plate and ½ teaspoon (2 mL) salt spread approximately ½ tablespoon (7 mL) grainy mustard on bread and cover with a layer of arugula. Layer remaining ingredients in the following order: beef ¼ teaspoon (1 mL) freshly ground black pepper tenderloin, roasted red onion and warm potato latke. Then, melt the top layer of the Raclette cheese and scape 2 ounces (57 g) onto the sandwich. Place 2 tablespoons (30 mL) all-purpose flour top of baguettine on sandwich and serve with a side of cornichon. ¼ teaspoon (1 mL) baking powder 1 tablespoon (15 mL) vegetable oil, plus more for frying WANT TO TRY IT? ASK YOUR REP ABOUT THE MAPLEHURST® BAGUETTINE (09163) westonfoodservice.com ©2018 Weston Foods Foodservice, All Rights Reserved.