Mitraillette

History

The mitraillette — French for 'submachine gun,' a nod to its long baguette shape — is Belgium's most iconic street sandwich and a cornerstone of the country's celebrated friterie (chip shop) culture. It emerged as a late-night staple in Brussels and Liège, where hungry revelers would order a half-baguette stuffed with a deep-fried meat patty or chicken and then packed with crispy frites inside the bread, all dressed in a choice of rich Belgian sauces like andalouse, samurai or américaine. The combination of hot fries inside a sandwich, dressed in sauce, is quintessentially Belgian — bold, generous and utterly satisfying.

Ingredients

• Half a crusty baguette
• Deep-fried meat (beef burger patty, chicken fillet, or merguez sausage)
• Belgian frites (thick-cut fries, cooked in beef tallow)
• Andалouse sauce (or samurai, américaine, or mayo)
• Lettuce
• Tomato slices
• Pickles (optional)

How to Make

1. 1Cook thick-cut Belgian frites in beef tallow or vegetable oil at 160°C for 5 minutes (first fry), then rest.
2. 2Deep-fry your chosen meat — a beef patty, chicken fillet or merguez — until golden and cooked through.
3. 3Raise oil to 180°C and fry the chips again until golden and crisp (second fry). Drain and salt.
4. 4Slice the half-baguette lengthwise and lightly press on a hot griddle.
5. 5Spread your chosen sauce generously on both sides of the bread.
6. 6Add lettuce and tomato to the base.
7. 7Place the fried meat on top, then pile the hot frites directly inside the sandwich.
8. 8Add pickles if desired, press gently to close, and serve immediately.

Known for it

• Maison Antoine1040, Jourdanplein 1, 1040 Etterbeek, Belgium