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Tuesday, February 22, 2011

3 French Dip Sandwich Recipes

By Owen Jones

French dip sandwich recipes are very well-liked. The French dip sandwich was invented by accident by a Frenchman, but he was not living in France. He had emigrated to the United States and was living in Los Angeles. Philippe Mathieu had opened his sandwich bar and delicatessen known as 'Philippe The Original' on North Alameda Street in 1908, but the Eureka moment came ten years later when a policeman came in to buy a beef sandwich.

Philippe unintentionally dropped it in the tray in which the beef had been roasted, yet served it up anyway. The policeman returned with a few friends the next day to try the 'dipped' sandwich so the French dip sandwich was born. The sandwich bar is still there and still serving French dip sandwich recipes nearly 90 years later.

Being French, Philippe would have described his sandwiches 'au jus', which is the same as 'with juice', but lots of Americans do not realize this so ask for their French dip sandwiches 'with au jus'. Nowadays, the sauce is frequently specially made or concocted separately so that it is far more elaborate than merely the meat juices from the pan, but you can make it as complicated or as simple as you want. There is also no reason why you can not make up vegetarian or fish French dip sandwich recipes

Recipe 1

French Dip Sandwich Serves 4

1 can Franco-American Au Jus Gravy 4 servings thinly sliced cooked beef 4 servings French bread or long hard rolls, cut in half along the length

In a 10 inch skillet, combine gravy and beef. Over a low heat, warm through, stirring occasionally.

To prepare the sandwiches, arrange the beef on the bread. Serve each sandwich with small dish of gravy for dipping.

Recipe 2

French Dip Sandwich Au Jus Serves 8

3 pounds beef, chuck, trimmed 2 cups water 1/2 cup soy sauce 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon garlic powder 1 bay leaf 3 peppercorns (3 to 4) 8 French rolls, cut lengthways

Place beef in a slow cooker. Add water, soy sauce, and seasonings. Cover then cook on HIGH for 5-6 hours or until beef is soft.

Remove meat from broth; shred with forks and keep warm. Strain juices; skim off fat. Pour juices into small cups for dipping. Serve beef on toasted rolls.

Recipe 3

French Dip Sandwiches Serves 4

1 long loaf French bread 1/2 pound cooked roast beef (from deli or leftovers) 1 package roast beef au jus gravy 4 tablespoons butter 1 teaspoon garlic powder

Cut French bread in half lengthwise. Spread with butter then sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and heat up beef in juice. Drain beef from gravy then put on bottom half of warm bread. Put top on sandwich and cut up. Put gravy into small bowls (one for every person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.

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