I’m sure everyone reading this blog is familiar with one of my favorite sandwiches, the proverbial (and perhaps ubiquitous), “French Dip.” There are good ones, mediocre ones, and indeed bad ones depending on how the chef, cook, or restaurants prepares the dish. I have “fiddled” with this for years and have finally established a recipe that I really like. All too often, the “au jus” in which the sandwich is dipped (or dunked) is simply salty canned beef broth. My version involves beef that was simmered for hours (in a slow cooker), in a broth enriched with onions and garlic. The broth was then strained, and served as the “dunking sauce.” And you absolutely must smear a bit of grainy mustard on the bread before layering the roast beef slices into the roll.

The seasoned oven potato wedges also provide a “bang” of flavor. Tossed with chili powder, smoked paprika, and other spices…and then topped with a grating of pepperjack cheese just before serving…well what can I say but YUM?

Sandwich of thinly sliced roast beef in house-made Ciabatta rolls with grainy mustard and enhanced au jus dipping/dunking sauce
Seasoned oven fries with pepperjack cheese
House-made coleslaw

Tangerine ice cream

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