French Dip Sandwiches 6.12 Just Like Gwen and Gavin
“Now, then, I would recommend that we immediately start discussing some details. The sooner, the better is always best. Now, then, food. We'll obviously have the carnival staples. French dip sandwiches, corn on the cob, apple cider, et cetera. Now, we almost ran out of hot chocolate last year, so I would recommend upping the supply by 11%. Timmy! Put down that Rubik’s cube. Timmy, do not throw that Rubik's cube at me.”
Ingredients:
For the beef broth gravy
2 tbsp butter
2 tbsp flour
2 cups beef broth
1 tsp worcestershire sauce
½ tsp salt
½ tsp pepper
½ tsp dried rosemary
½ tsp dried oregano
For the sandwich
2 tbsp butter
¾ cup sliced white onion
2 slices crusty bread of your choice (I used asiago sourdough)
1 oz thinly sliced roast beef
1 oz grated parmigiano reggiano cheese
Directions:
Prepare the broth gravy by adding the butter to a large saucepan and heat over medium-high heat.
Allow butter to fully melt then add in the flour and stir to form a roux.
Pour in the broth and stir to combine. Allow to reach a boil and simmer for about 4 minutes to thicken.
Reduce the heat to medium-low and add the worcestershire, salt, pepper, rosemary, and oregano. Stir to combine and simmer for 10 minutes.
While the broth cooks, caramelize the onions by placing 1 tbsp butter in a large skillet and melt over medium-high heat.
Add the onions and reduce to medium-low heat. Allow the onions to caramelize for 20-30 minutes. This is a really great guide to caramelizing onions.
Preheat the oven to 400 degrees F.
Spread 1 tbsp of butter on both slices of bread.
Dip the roast beef into broth gravy then place on top of the bread.
Add the onions on top of the roast beef. Then add the cheese on top of the onions.
Place on a baking sheet and bake at 400 degrees for about 10 minutes.
If you’d like your cheese to be extra melty and gooey, broil for about 2 minutes (but monitor closely so that it doesn’t burn!)
Carefully sandwich the two halves together and serve with the remaining broth gravy on the side for dipping!
The Stars Hollow Winter Carnival is back in town, and that means French Dipped Sandwiches!
Thinly sliced roast beef is soaked in a flavorful beef broth with caramelized onions and melty gooey parmigiano reggiano cheese sandwiched between crusty asiago sourdough bread with more broth to dip on the side!
I don’t know if this would necessarily be the most portable carnival food, but it was definitely giving me European Christmas market vibes.
Happy cooking from the Hollow!
If you missed what I made last episode, catch up here!
