Kris had a great idea for supper the other night – French Dip Sandwiches!! We made these open face using these great gluten free baguettes we found at Hy-Vee. Against the Grain Gourmet is the company and they make some of the best gluten free products we have had. Provolone cheese, roast beef and homemade au jus makes for a tasty sandwich!
Slice the baguettes and brush with melted butter. While assembling the sandwiches, preheat the oven to 400 degrees.
Now pile on the ingredients. Layer the roast beef and top with Provolone cheese. Toss in the oven and bake for 12 – 15 minutes or until the cheese is good and melted. Remove from oven, turn oven to broil and move rack to the top. Put back in oven and broil for 3 – 5 minutes to brown up the cheese. Be careful here – the cheese will burn if you broil to long.
Remove from oven, slice and serve with the au jus. Just look at the golden brown cheese, making me hungry again just writing this!! Here is how to make the au jus:
This is really easy to make. Slice some onion and mince one clove of garlic. Caramelize the onions in a saute pan with some olive oil. About 5 minutes over medium high heat. Add the garlic and cook a minute more.
Deglaze the pan with some white wine then add the stock, Bring to boil, reduce heat and simmer for 30 minutes. Strain the au jus and pour into your serving bowls.
This is simple and so much better than the store bought kind!! Now dip that sandwich in and enjoy. Cheers!
French Dip:
Ingredients:
Sliced roast beef
Provolone cheese
Baguettes
Melted butter
Directions:
Slice baguettes and brush with butter. Layer on roast beef and top with provolone cheese. Bake in 400 degree oven for 12 – 15 minutes. Remove and turn oven to broil. Put back in oven and broil 3 – 5 minutes, until cheese is golden brown.
Au Jus
Ingredients:
1/2 onion, sliced
1 clove garlic, minced
1/8 cup white wine
2 1/2 cups beef stock
olive oil
Directions:
Caramelize the onions in a saute pan with the olive oil over medium high heat, about 5 minutes. Add garlic and cook for 1 minute, Deglaze pan with wine then add stock. Bring to boil, reduce heat and simmer for 30 minutes. Strain and serve.