French Dip Sandwich [project # 82]


French Dipping Sandwiches(hooray): Total Time: 30 minutes (if you work leisurely) Serves 2


  • 1/2 lb. deli sliced roast beef, the deli, not the prepackaged, if you’ve got children you could use that for them because them, but get the good stuff for you darn it!
  • 1 french baguette
  • 1 shallot, minced
  • 1 c. beef consommé
  • 1 tbsp. sherry wine
  • 2 tbsp. butter
  • salt
  • horseradish (optional to spread on bread, my dad did this all the time, and it has stuck with me).


  1. Melt the butter on medium to medium high heat, not looking for browned butter here. Sauté the shallot in the butter for 1 to 2 minutes until softened. Add the sherry and cook until it is completely evaporated, Then add the consommé and cook, stirring, until its reduced in half.
  2. Toast (or panini press it*)the baguette and spread whatever you like, mustard, horseradish or nothing at all.
  3. Warm the beef and assemble to enjoy. Make sure you dip it, if you forget you’ve just got an ambiguous French sandwich.


*this is how a tea drinker panini presses a sandwich



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