Steak Haché Sandwich

History

The steak haché — ground beef formed into a patty and pan-seared — is one of the most eaten dishes in France, a staple of brasseries, school canteens and home kitchens alike. Tucked into a crusty baguette with Dijon mustard, cornichons, lettuce and tomato, it becomes France's answer to the burger — simpler, less dressed-up and entirely French in spirit. Sold from boulangeries and sandwich shops across the country, the steak haché sandwich is the everyday lunch of French workers and students.

Ingredients

• Baguette
• Steak haché (ground beef patty, 150g)
• Dijon mustard
• Cornichons
• Lettuce
• Tomato
• Butter
• Salt and black pepper

How to Make

1. 1Season the ground beef patty generously with salt and black pepper.
2. 2Heat a cast-iron pan over high heat with a knob of butter.
3. 3Sear the patty for 2–3 minutes per side for medium, or to your preference.
4. 4Split a fresh baguette and spread one side with Dijon mustard.
5. 5Add lettuce and sliced tomato to the base.
6. 6Place the hot steak haché on top.
7. 7Add sliced cornichons and close the baguette.
8. 8Serve immediately.