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Sous-marin style fondue

Sous-marin style fondue

Recipe in collaboration with Esther Samson

Preparation time: 20 minutes

Yield: 2 servings


Whether you're looking to get rid of a lot of leftovers or for an on-the-go fondue experience, there's nothing like this submarine recipe!

Preparing it is easy: classic fondue ingredients, which you may even have already cut and cooked, that you put together in a snap. Finish it all off with a few dashes of Orleans Garlic Accent Sauce from our Accent Sauce Collection for a meal that is simple but sooo delicious!



  • 2 12-inch submarine buns, cut in half lengthwise
  • Maison Orphée's Extra Virgin Olive Oil
  • 2 large yellow onions, thinly sliced
  • 1 red bell pepper, cut into strips
  • 6-8 white mushrooms, sliced
  • 300 g thinly sliced meat, fondue style
  • 6 slices Havarti cheese
  • Fresh parsley
  • Maison Orphée's Orleans Garlic Accent Sauce
  • Salt and pepper
Sous-marin fondue avec Sauce Accent Ail Orléans de Maison Orphée


  1. In a skillet over medium heat, drizzle olive oil. Add the onions and cook for 2-3 minutes or until they become translucent. Continue cooking for another 5-10 minutes, adding the peppers and mushrooms. Stir a few times. Remove from heat and set aside.
  2. In another pan, over high heat, add a drizzle of olive oil. Cook meat thoroughly on each side. Add salt and pepper to taste. Remove from heat.
  3. Assemble submarines with vegetable mixture, fondue meat and cheese. Place in oven at BROIL for 3-4 minutes, watching closely for it not to burn.
  4. Garnish with parsley and Orleans Garlic Accent Sauce. Serve while still warm.

Here's a tip: if you have leftover meat from a fondue meal, cook it in the broth. It will be tastier!


Crédits photo : Pub Photo

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