The Best Damn French Dip on Earth!

The french dip, in my opinion, is the crowning jewel of sandwiches. The savory roast beef, the mild cheese, with the perfect bakery fresh bun conquers the tastebuds. The french dip, in my opinion, is the crowning jewel of sandwiches. The savory roast beef, the mild cheese,  with the perfect bakery fresh bun conquers the tastebuds. And don’t forget the au jus for dipping! There is just something about a french dip
that puts all other sandwiches to shame. Often, when I go to restaurants and am not sure what to get, this is my go to. You can actually tell a lot about a restaurant by the quality of their french dip… and vice versa! If the french dip is delicious,
then the rest of the menu is probably delicious. On the other side of the spectrum, if you go to a dive bar, don’t order a french dip. You will be disappointed.

When I make sandwiches at home, I probably take it a little more seriously than most people do. Sure there are days when I just throw a bunch of stuff on bread and call it food. Ah but to perfect the art of sandwich is a very fulfilling endeavor indeed.

The french dip, in my opinion, is the crowning jewel of sandwiches. The savory roast beef, the mild cheese, with the perfect bakery fresh bun conquers the tastebuds. It begins with the ingredients. Quality quality quality people! When it comes to roast beef, you want red, rare, and tender. I would much rather spend $20 on a pound of freshly cut deli meat than $3 on some pre packaged nonsense in vacuum sealed plastic. Trust me, top shelf is best. I know what you’re thinking, why don’t I just make my own? Well, I’m a busy girl! Ain’t nobody got time for that! In truth, I love roast beef dinner but for french dip, I just prefer the super thin, rare, stuff I can pick up at the deli.

Bread is equally important. Oh and bread can be a doozy, let me tell ya. Decisions decisions! Bakery for sure, but what kind? Kaiser? French? Panini? I firmly believe that there is a specific type of sandwich that goes with each. In the case of
the french dip…. it’s a baguette. The crunch of the outside and soft on the inside is ideal for texture as well as soaking up that delicious au jus.

When it comes to cheese, I’m a little less picky. Swiss or provolone are ideal matches for roast beef. Any sliced variety works well.

The rest…. well, read on 🙂

 

Instructions

Prepare au jus according to package directions.

Slice the baguette into thirds and then cut each piece sandwich style.

Brush the bread with the garlic olive oil.

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Cook the bread open faced in the oven for 5 minutes. This will lightly brown the bread and give that great crunch.

Combine mayo and horseradish and spread over bread on both sides.

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Layer lots of roast beef on the bottom piece of bread. Thick bread needs a thick layer of meat!

Lightly brush the meat with garlic olive oil.

The french dip, in my opinion, is the crowning jewel of sandwiches. The savory roast beef, the mild cheese, with the perfect bakery fresh bun conquers the tastebuds.

Layer cheese on the top side of bread and sprinkle a little garlic salt over the cheese.

Bake at 350 for 5 minutes or until cheese is melted.

Enjoy with au jus and fries! Yum!

The french dip, in my opinion, is the crowning jewel of sandwiches. The savory roast beef, the mild cheese, with the perfect bakery fresh bun conquers the tastebuds.

Here are a few more of my favorite recipes!

Aloha Stir Fry

Aloha Stir Fry. Steak, veggies, and chow mein in a special tangy island style sauce. Small Town Girl Blog.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Easy Stacked Enchilladas Verdes

Easy Stacked Green Enchiladas. Because who has time to individually wrap tortillas? This is a great go to meal for busy evenings. Small Town Girl Blog.

Steak Tips and Gravy

Steak Tips and Gravy. Tri tip steak sauted with garlic and shallots in a tangy, fragrant gravy. Serve with rice, noodles, or potatoes. Small Town Girl Blog

 

The Best Damn French Dip Sandwich On Earth!
Serves 3
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 lb fresh cut roast beef deli cuts
  2. 1 bakery fresh baguette
  3. Johnny's Au jus liquid
  4. Sliced swiss or provolone cheese
  5. 1/4 cup mayo
  6. 1-2 tbsp horseradish
  7. Garlic olive oil (dice 3 garlic cloves and add to 1/3 cup of olive oil)
  8. Garlic salt
Instructions
  1. Preheat the oven to 350.
  2. Prepare au jus according to package directions.
  3. Slice the baguette into thirds and then cut each piece sandwich style.
  4. Brush the bread with the garlic olive oil.
  5. Cook the bread open faced in the oven for 5 minutes. This will lightly brown the bread and give that great crunch.
  6. Combine mayo and horseradish and spread over bread on both sides.
  7. Layer lots of roast beef on the bottom piece of bread. Thick bread needs a thick layer of meat!
  8. Lightly brush the meat with garlic olive oil.
  9. Layer cheese on the top side of bread and sprinkle a little garlic salt over the cheese.
  10. Bake at 350 for 5 minutes or until cheese is melted.
The Ramblings of an Aspiring Small Town Girl http://www.aspiringsmalltowngirl.com/

 

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About Malia

Hi There! My name is Malia. I love to cook, garden, fish, and live in a small town in the Pacific Northwest. Come join in my silly adventures as I tromp through the garden, cook up a storm, and try to live every day to its fullest!

8 Comments

  1. My kind of sandwich, YUMMMMY!!! Can’t wait to make it for dinner one night. Will serve with semi homemade garlic/butter French fries. Thanks for sharing.

    CHEERS, CC

  2. I roast garlic in olive oil. I use the garlic in aioli, on garlic bread, etc. I reserve the oil for cooking.

    Preheat oven to 350°F. Place garlic cloves (separated but not peeled) in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. (or place in a small covered baking dish)
    Bake until garlic is very tender, about 35 minutes.

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  4. I like to dip it into fresh homemade French onion soup!

  5. To make a perfect French Dip, add a green chile. The mild but added flavor is to die for. Marty

  6. This was super good!!! I followed your recipe as written. After all I think that’s only fair when you post a recipe and tweak it the next time if you need to. Making again this week. My husband said put a gold star by this recipe!! Thank you really good!
    Anne

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