American Entree
SIMPLE FRENCH DIP SANDWICHES
INGREDIENTS
1/2 pound deli roa
st beef, thinly sliced
1 10.5 ounce can condensed French onion soup
1/3 cup water
1/4 teaspoon black pepper
1/4 teaspoon Meat MagicTM spice
2 tablespoons butter
4 slices provolone cheese, about 4 ounces
4 French rolls
PREPARATION
Turn oven to broil and preheat to 350 degrees.
Combine roast beef, French onion soup, water, pepper, meat spice, and butter in microwavable bowl. (You will know if the bowl you picked is too small if the French onion soup cascades over the sides. Any bowl of quart size or bigger is ample.)
Microwave bowl filled with spices, roast beef, and soup for about three minutes or until quite warm. While this is being done, put a half slice of provolone on each half of a French roll. Put all 8 cheese-covered French-roll halves in the oven and broil at 350 degrees for 1 to 2 minutes or until cheese is melted, but pull the halves out before they turn golden brown.
Put two half rolls on a plate. Use a spoon with holes to remove the roast beef from the bowl and put about 1/4, or 2 to 3 slices, of the roast beef on one of the roll halves. Close the two halves. Serve with a bowl of onion soup for dipping.
(This is the ideal meal for your spouse who can do the four-minute mile. Heavens, it’s tasty, too.)
TIDBITS
1) World War One ended in 1918.
2) The French dip sandwich was invented at Philippe’s in Los Angeles in 1918.
3) So some good things came from 1918.
4) Philippe’s restaurant still exists and was recently featured on the TV show, Man Versus Food.
5) French-dipped sandwiches can be made with: roast beef, roast pork, lamb, turkey, or ham.
6) It’s a wonderful world.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
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