Once you’ve eaten your fill of the pot roast what do you do with the leftovers?  Reheating the meat in its juices can be boring, but if you use the leftovers and transform them into this tasty French dip sandwich, you may wish you had more for a second time around.

French Dip Sandwiches

I made these sandwiches just recently and with the addition of some chips or salad they become a complete meal.  Just layer thinly sliced roast beef or pot roast with grilled onions and cheese into buttered sub rolls, broil, and you’ve got a satisfying quick meal.  The most important element here is the jus, which is used to moisten the beef and is served with the sandwich for dipping.

FRENCH DIP SANDWICHES

Yield:  Serves 4

Ingredients:

• 1  tsp. olive oil
• 1 large onion, halved and sliced then
• 4  (6-inch) sub rolls
• 2 Tbsp. unsalted butter, softened
• 4 cups thinly sliced leftover pot roast or roast beef
• 1 cup jus, heated in a small saucepan
• 4 slices provolone cheese, cut in half (Swiss cheese works here, too)

Directions:

1.  Position oven rack 6 inches below heating element and preheat the broiler.  Heat oil in small non-stick skillet over medium-high heat until shimmering.  Add onion and cook, stirring frequently, until browned, about 7 minutes.

2.  Meanwhile, slice rolls in half lengthwise and spread interior of both sides with butter.  Place on baking sheet, butter sides up, and broil until golden, 1 to 3 minutes.  Remove top half of each roll.

Layer thinly sliced beef on toasted sub rolls.

3.  Using tongs, dip beef slices into hot jus and place about 4 slices beef on bottom half of each roll.

Spoon onions over beef…….

Spoon grilled onions over beef.

arrange provolone on top…..

Top with sliced provolone.

Broil until cheese has melted.  Set top half of each roll in place and serve with extra jus for dipping.

So sorry folks, but just at this point when I wanted to take a photo of this gorgeous sandwich to tempt you, my camera became ornery, and wouldn’t take the picture.   Dang!!     Guess you will need to use your imagination here.  😦

SOURCE:   Cook’s Country