January 22, 2005
French Dip Sandwich
- Ciabatta roll, square, sliced in half
- bit of butter
- 2 large pieces of Roast Beef
- 2 large presliced squares of Tillamook Swiss Cheese
- 1 smaller piece of Tillamook Medium Cheddar
- Sweet Onion
- Olive Oil for Sauteing
- Au Jus mix
First, Saute your onions. (I think that low heat is recommended.)
Then start building. Cut the ciabatta into a good sandwich half, I didn't cut it all the way through so it was slightly attached still. Lay flat on a cookie sheet. Put a little bit of butter on the roll and then put it under the broiler for just a minute. You don't want it brown, just barely golden.
Now take your roast beef and curl it up on the bottom half of the roll. I took a bit of Chedder cheese and put it between the roast beef folds. On top of this, put a generous helping of the sauted onions. Now put your each square of swiss on top of each side of the roll.
While you are doing this, put some Au Jus on the stove to get hot. You can get powered mix at your grocery store that you just put together with some hot water and then simmer gently.
Put in the oven at 350° for like 5-10 minutes, just to get it all warmed through. Change the oven to broil, and watch carefully till the cheese is perfectly melty. Take out of the oven and fold into sandwich shape, and then slice in half lenthwise so that the somewhat-attached fold is on both halves.
Pour yourself a cup or bowl of Au Jus and put both on your plate. Serve with French Fries or chips.
Crossposted on kadyellebee as part of a story.