French Dip
Sliced meat sandwich on bread served with a warm, savory dipping sauce. The meat and sauce are swappable for countless variations.
Ingredients
Method
Slice the bread rolls in half lengthwise. Butter the cut sides lightly.
Slice the onion thinly and mince the garlic.
Heat a small saucepan over medium heat. Add the sliced onion and cook until softened and beginning to caramelize, about 8 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the broth and add the Worcestershire sauce, bay leaf, and black pepper. Bring to a simmer and cook for 5–8 minutes. Remove the bay leaf. Taste and adjust seasoning.
If the meat is not already cooked, briefly warm the sliced meat in the simmering broth (about 2–3 minutes) until warmed through, then remove with a slotted spoon.
Toast the buttered bread halves in a dry skillet or under the broiler until golden and crispy, about 2–3 minutes.
Layer the warm meat on each bread half. Top with a slice of cheese if using. Place the sandwich halves on a plate.
Pour the hot dipping sauce into small bowls. Serve alongside the sandwiches for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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