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
- Slice the baguette portion in half lengthwise and lightly butter. Set aside.
- 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.
- While the consomme is warming, heat a griddle or skillet and coat the cooking area with 1 teaspoon of olive oil .
- 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.
- 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.
- 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.
Prep Time: less than 30 minutes
- French Dip Sign — Ben Tesch (Creative Commons)
- French Dip — Alana G. Kelley (Creative Commons)