Piperade Baguette Sandwich

1 Loaf of baguette bread (whatever you prefer: sweet, french, sourdough, wheat)
4 Beef round eye steak/chicken fried steak/chicken breasts/fish fillets
1 Medium yellow/red onion, sliced in 1/4" rings
4 oz. of Piperade
Olive oil
Cheese- optional

Lay out a piece of foil, about 2" longer on each end of bread. Slice Baguette lengthwise. Keep bread on the foil when your building the sandwich, it makes it easier to transport to the oven. Season the meat on both sides (Or add a cup of flour to a Zip-lock bag and season the flour with cumin, paprika, salt, pepper and garlic powder. Coat beef with the flour mixture). In saute pan, add oil and cook meat until done and slightly brown on both sides. Remove from heat. In another  pan add Olive oil and onions, cook slowly until tender and slightly brown. Remove from heat. On the bottom half of the bread sprinkle about a cup of grated cheese. Cut meat into one inch strips and put on top of cheese. Line the onions on top of the beef and top with Piperade. Put the top of the bread on the sandwich. Fold the foil around the bread and put into a 350 degree oven for about 15 minutes, or until warm and cheese is melted. Serve with salad or coleslaw.

My boys like this one. It's a good filler-upper.
I've even used packaged fish sticks or preseasoned chicken breasts if I'm in a hurry.

Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson