A crisp baguette filled with juicy ground beef, melted cheese and a signature Big Mac-style sauce makes for a fast, deeply satisfying snack or an easy relaxed supper. It comes together with little effort, looks striking on the table and delivers the familiar flavour of a favourite burger in the form of a warm, toasted sandwich.
Ingredients
For the Big Mac-style sauce
- Mayonnaise — 120 g (4 1/4 oz)
- Ketchup — 1 tbsp
- Mustard — 1 tsp
- Sweet pickle relish or finely chopped pickles — 2 tbsp
- Apple cider vinegar — 1 tsp
- Ground paprika — 1/2 tsp
- Garlic powder — 1/4 tsp
- Onion powder — 1/4 tsp
- Sugar — 1/2 tsp
- Salt — a pinch
For the filling and assembly
- 1 French baguette
- 400 g (14 oz) ground beef
- 1 onion
- 80 g (2 3/4 oz) diced pickles
- 120 g (4 1/4 oz) shredded cheddar
- 1 tbsp vegetable oil
- Salt and black pepper — to taste
- 1 tbsp sesame seeds
- 80 g (2 3/4 oz) shredded iceberg lettuce
Step-by-step recipe
- Preheat the oven to 190°C (375°F). Mix the mayonnaise, ketchup, mustard, relish, vinegar, paprika, garlic powder, onion powder, sugar and a pinch of salt until smooth. Let the sauce stand while you prepare the filling.
- Trim the top of the baguette and gently hollow out some of the crumb, leaving walls about 1 to 1 1/2 cm thick. If you like, dry the baguette in the oven for 5 minutes so the crust becomes even crisper.
- Finely chop the onion, dice the pickles and grate the cheese.
- Heat the oil in a skillet and cook the onion for 3 to 4 minutes until soft.
- Add the ground beef, breaking it up with a spoon, and cook for 6 to 7 minutes until browned.
- Season with salt and pepper, then stir in half the pickles and 2 to 3 tbsp of the prepared sauce. Heat through for 1 minute more.
- Spoon the meat mixture into the baguette and press down lightly. Scatter the remaining pickles over the top.
- Sprinkle with the shredded cheddar and transfer the baguette to a baking sheet.
- Bake for 10 to 12 minutes, until the cheese is fully melted and lightly golden. Two minutes before the end, sprinkle the sesame seeds over the top.
- Remove from the oven, let cool briefly, then add the shredded iceberg lettuce and a little more sauce. Slice into portions and serve with the remaining sauce.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 27 g |
| Fat | 30 g |
| Carbohydrates | 36 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 1450 mg |
Nutrition is estimated and will vary depending on the specific ingredients used.
FAQ
Can I make it without an oven?
Yes. Place the assembled baguette in a skillet, cover, and warm over low heat for 8 to 10 minutes, or use an air fryer at 180°C (356°F) for about 7 minutes, until the cheese melts.
What can I use instead of ground beef?
Turkey, chicken, pork or plant-based mince all work well. The fat content and flavour will change slightly, so season to taste.
How do I store and reheat leftovers?
Let cool, wrap in foil and refrigerate for up to 24 hours. Reheat at 180°C (356°F) for 8 to 10 minutes. Add the lettuce and sauce only after reheating.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Heat: add a pinch of cayenne or a few jalapeño slices to the filling.
- Cheese: mix cheddar with mozzarella for extra stretch and a milder melt.
- Crunch: toast the scooped-out crumb and use it as a crunchy topping.
- Gluten-free: use a gluten-free baguette and check the labels on sauces and spices.
- Air fryer: cook at 180°C (356°F) for 7 to 9 minutes until the cheese is melted.