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French Dip Sandwich

Yields4 ServingsPrep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

French Dip Sandwich

For the Sandwiches
 4 subway style rolls
 400 g thinly sliced rare roast beef
 8 slices of jarlsberg cheese
 3 brown onions
 100 g soft butter
 Horseradish cream
 Grain mustard
For the Beef Jus
 500 ml of good quality beef bone broth (available from good butchers and supermarkets)
 1 brown onion, diced
 1 tbsp Worcestershire sauce
 2 tbsp dry sherry
 1 tsp black peppercorns
 2 tsp olive oil
1

Start making the beef jus. Heat a medium saucepan with olive oil and add the diced onion cooking over a medium heat. Cook until the onion is soft and starting to brown.

2

Add the beef broth, Worcestershire sauce, peppercorns and dry sherry and reduce down on a gentle heat until 1/3 reduced.

3

Strain the liquid through a sieve and discard the pepper corns and onion.

4

Put the liquid back in a pan, check for seasoning with salt and pepper and keep warm.

5

In a separate pan add 50 grams of butter and 3 brown onions halved and thinly sliced. Gently cook the onions for about 45 mins until nicely caramelised.

6

Slice the rolls lengthways and spread remaining butter.

7

Place the rolls under a grill butter side up to lightly toast.

8

Remove from the grill and spread the toasted sides with horseradish cream and grain mustard.

9

Take the roast beef and divide equally between the sandwiches. Top with a slice of jarlsberg cheese and place back under the grill to gently melt.

10

Once the cheese has just started to melt remove from the grill and top with a tablespoon of the caramelised onions.

11

Close the sandwich, slice in two and serve each sandwich with a small bowl of beef jus to dip the sandwich into between bites.

Nutrition Facts

Servings 0