Quick and Easy French Dip Sandwich

Image Credit: Alana G. Kelley, Creative Commons

It's Lunch Time!

The joy of the French Dip beef sand­wich is that you can make it spe­cial (like, you bought the meat, bread and au jus espe­cially for it), or you can make it as way to use up left­over bread and roast beef. Either way, it’s fast and easy cooking.

Ingredients (Per Sandwich)

  • 1/4 pound Roast Beef, thinly sliced
  • 1/4 to 1/3 French Baguette (long, skinny bread loaf, size varies). You can sub­sti­tute any firm, crusty bread that you have on hand.
  • 1 can (10.5 oz) Campbell’s beef con­sommé soup (or au jus, if you  have it)
  • 1 tea­spoon olive oil
  • But­ter or Margarine
  • Pro­volone Cheese, thin-sliced (optional)

How to Make the Sandwich

  1. Slice the baguette por­tion in half length­wise and lightly but­ter. Set aside.
  2. Heat the con­somme in a small saucepan — do not re-condense the soup, and don’t let it boil. When it steams, remove from the heat.
  3. While the con­somme is warm­ing, heat a grid­dle or skil­let and coat the cook­ing area with 1 tea­spoon of olive oil .
  4. When the grid­dle is hot enough to siz­zle the meat (but not enough to make it stick), heat the beef slices until com­pletely warmed through. Set aside.
  5. Toast the baguette slices on on the grid­dle, on the but­tered side only. When lightly brown, imme­di­ately remove from the grid­dle and place on serv­ing plate.
  6. Stack the roast beef on the bread. If you want cheese in the sand­wich, put a few slices between lay­ers of beef. Put the top on the sand­wich as soon as pos­si­ble to melt the cheese if you’re includ­ing it in the sand­wich. Place the sand­wich on a large enough plate you can also have a small cup (per­haps a ramekin) of con­sommé next to the sandwich.

You’re done! Serve with fries or a vegetable.

Serv­ings: 1

Prep Time: less than 30 minutes

Image Cred­its:

  • French Dip Sign — Ben Tesch (Cre­ative Commons)
  • French Dip — Alana G. Kel­ley (Cre­ative Commons)