This is one of the greatest quick and deeply satisfying sandwiches out there–perfect for a rainy day or a game day…or any day you want a salty, meaty, melty, crunchy juicy bite–OMG we’re starvin’ over here! You can’t go wrong with this quick, easy and simply scrumptious sandwich.
Ingredients:
1½ lbs. thinly sliced leftover roast or ribeye or thinly sliced deli roast beef
4 crusty French rolls or 1-2 French baguette’s
8 slices Swiss cheese
Johnny’s French Dip Au Jus (concentrate) *I’ve made my own au jus but this is a shortcut that is worth the time saving.
Add horseradish sauce on the side–optional but yummy. (Horseradish, sour cream, little mayo, salt, pepper, chives little squeeze of lemon)
Building the sando’s:
Pour concentrate and water into a saucepan and cook according to instructions.
When heated, add meat, making sure all is covered and heat through.
Meanwhile, split and butter the rolls or baguette and broil in the oven on a baking sheet until slightly brown and toasty.
Remove from oven, keeping oven on low broil and load each one up with meat, 2 slices of cheese on each and put them back in the oven and broil for a couple of minutes until melted.
Pairs Well With….
The understated ripe black cherries and currant preserves are complemented by woody, spiced bark and mocha notes. A concentrated mid-palate dazzles then carries over to tingly tannins and a soft but lengthy finish. Weighty, rich and structured, this Cabernet will drink well now or cellar excellently for up to ten years.
