Time for October Recipe Swap!
The theme for this month was lunch and I submitted my recipe for Southwest BLT Sandwiches
. This month I received Alison of Sparks from the Kitchen
's recipe for a French Dip Sandwich
. I love french dip sandwiches, but have never made them at home. I loved the idea of the toasted bun with the cheese, but Ron is not a fan of Swiss so I opted to use Havarti in place. The original recipe also used Mrs. Dash and I did not have this, but used oregano and garlic in it's place. Ron and I both thought these sandwiches were delicious! The au jus was delicious and the beef was so good with the onions and melted cheese. I served this with a toss salad and potatoes wedges for dinner, but the leftover were fantastic for lunch!
Thank you Alison for one delicious sandwich!
1 large other sweet onion, cut in half and sliced to 1/4 inch slices
11/2 tsp olive oil
1 clove garlic, minced
1 tsp oregano
2 1/2 cups beef stock, divided
1 lb thin sliced roast beef from the deli counter
4 kaiser rolls, cut in half horizontally
8 slices Havarti cheese
Heat oil in a medium non-stick skillet over med heat and add the onion. Stir to distribute evenly and saute till onions are tender and golden brown. Add garlic and 1/2 cup beef stock. Scrape brown bits from the pan and remove from heat.
While the onion is cooking combine the stock and oregano in a sauce pan large enough to hold the liquid and the roast beef. Cook the stock until hot. Remove the pan from the heat and add the roast beef, pushing it down into the broth and let it stand while you prepare the rolls.
Place the bread cut side up in the toaster oven (or broiler in a regular oven), top one side (or each if you prefer) with a slice of cheese. Toast to desired doneness.
Using tongs pick up some of the beef and let the broth drip back into the pan. Place the beef on the bottom of the prepared roll and top with onions. Serve immediately with a side of broth if desired.