French Dip Sandwiches
Published Feb. 6, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons unsalted butter
- 2 to 4garlic cloves
- 6fresh thyme sprigs
- 1large carrot, halved
- 4cups beef broth
- 1tablespoon soy sauce
- 2teaspoons Worcestershire
- 1scallion (optional), thinly sliced
- Salt
- 1baguette (about 25 inches long)
- 4tablespoons unsalted butter, at room temperature
- 4tablespoons mayonnaise (optional)
- 1tablespoon prepared horseradish (optional)
- 1pound shaved deli roast beef
Nutritional analysis per serving (4 servings)
641 calories; 35 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 35 grams protein; 2266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a small to medium pot over low heat; add the garlic and thyme, and allow the garlic to brown and flavor the butter, 2 to 3 minutes.
- Step 2
Add the carrot and broth, and simmer over low until the broth is deeply flavored, 30 minutes. Keep warm until ready to serve. Remove from the heat and stir in the soy sauce and Worcestershire. Strain; discard the garlic, thyme and carrot, then add scallion, if desired. Season to taste with salt.
- Step 3
While the broth simmers, heat the oven to 425 degrees (or use a toaster oven). Cut the baguette crosswise into four pieces. Split each piece in half lengthwise to make two sandwich halves. Pull a small bit of bread from the top of the baguette to make a well for the beef. Spread the baguette with soft butter and toast in the warm oven until the bread is lightly toasted and the butter is melted.
- Step 4
Combine the mayonnaise and horseradish, if using. Spread over the bottom half of the toasted bread. Stuff the beef into the top of the bread and fold to make a sandwich.
- Step 5
Serve warm, with the seasoned beef broth on the side for dipping.
Private Notes
Comments
This is a great sandwich with deli beef, so easy to make. And this recipe is just how I do it. Better Than Boullion is awesome for this, and a Bahn Mi baguette from the Vietnamese bakery or restaurant works great.
Delicious au jus! Stuck to the recipe, used 4 large garlic cloves (smashed)and the scallions. Adding thyme to au jus was new to me but will be using from now on. Used Trader Joe’s beef broth and their ciabatta loaf. Thinly sliced a left-over tri-tip roast and then plopped the meat into the hot au jus briefly to warm it up before making the sandwiches. My dogs appreciated the “discarded” garlic and carrots added to their dinner.
@Mel, please don't feed garlic to your dog. Garlic and onions can be poisonous to them. Carrots, on the other hand, are doggy-yummy.
We really enjoyed this! Made as written omitting only scallions. I had homemade beef stock as the au jus base and was very pleased by how that turned out. This is probably obvious but beware of how much salt you start with in the broth since it will cook down and become much more concentrated after 30 mins of simmering. I agree with others that it could use another element - even a side salad could round it out nicely.
The au jus is amazing. Served on kummelweck rolls. Added a little sour cream to the horseradish mayo sauce. And topped with a few candied jalapeños. SO GOOD!!
Easy sandwich to make for a wide range of tastes. Well-received, though no one was over the moon for it. No one disliked it either. In a family of picky eaters, it worked as an option. Would benefit from some additional complexity, perhaps caramelized onions, cheese. Deli roast beef makes it easy but expensive per serving.