Mitraillette Kebab | Lamb & Cheese Sub Sandwich

Mitraillette Doner Kebab
Some time ago, I wrote about the Sandwich Americain, a precursor to the sandwich I'm about to share with you. A sandwich that went viral on the net because of its massive proportions. Basically it's a mitraillette (translated as "machine gun") which is common in parts of Belgium and France. There's all different types, made with all different types of meats and sauces. I'll admit, most of the renditions are rather bad, composed of processed meat compounds (think Chicken McNuggets) in Brussels while I was there. Once exception was the friture at the Etterbeek station near the V.U.B. (the Flemish speaking university). Although even there, when they managed to use the real-beef, they failed to have salad (lettuce, tomato, and onion) to top it. It was still however one of my favorite hang-over cures.

Perhaps one of my most favorite foods there however, that rarely tended to be bad, was the doner kebabs. Lamb filled tortillas (pitas) with frites (fries) and salad on the inside. But the absolute best thing ever was the combination of these two epic "snacks", into one, which was often difficult to find, called the Mitraillette Kebab.

In essence it's a steak-and-cheese sandwich with lamb instead of beef, and topped with "French" fries. I gave it a go last night with some lamb chops (by far the best lamp in the States) and creating little cut cubes of meat, that I fried with a bit of durum seasoning, and olive oil over high heat. The trick here is to get a crispy, almost bacon-like texture to the outside of the meat.

Fried Lamb Chop
In France, of course they would top it with Gruyere cheese (in Belgium cheese is rarely used). Considering the cost of it (Gruyere) here in the States (almost $10 a LB), I decided to blend my European Sub with a bit of Philadelphia love, adding Velveeta to the top.

Cut some lettuce up, toss it in a bowl with a couple tablespoons of mayonnaise (or sauce blanche) and mix. Top with tomatoes, onions, and of course some french fries, or whatever your heart desires.

This was by far one of the best sandwiches I've ever had. It's a little bit of home, and home-away, and it's by far better than anything you'll taste at your local Subway. Though I must admit I'd love to see a lamb sandwich on their menu one day just to see the locals cringe.

Mary had a little lamb, little lamb... ...and it was delicious!
Baguette (le pain Francais)
Chopped lettuce and tomatoes
2 Tablesppons of mayonnaise or sauce blanche
Melted Butter
Lamb chops seasoned with durum seasoning
Velveeta (or cheese of your choice)
Olive oil
French fries (and oil for frying)

I was out of tomatoes, but it still turned out great.

  1. Chop and season lamp in a bowl. 
  2. Over high-heat in a non-stick pan bring oil to the point it's just beginning to smoke.
  3. Fry meat till crispy on the outside and tender in the middle.
  4. Preheat oven to 450F and butterfly cut the bread.
  5. Butter the inside of the bread
  6. Top with cheese, fries, meat
  7. Bake for 6 minutes
  8. Mix lettuce and tomato with mayo in a bowl, then add to sandwich at end.

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