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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

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.


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


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


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


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.


Slice the rolls lengthways and spread remaining butter.


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


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


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.


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


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