SIMPLE FRENCH DIP SANDWICHES
1/2 pound deli roast 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
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.)
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.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com