It's really cold today. Like in the negative numbers, which isn't any fun for anyone. I'm feeling especially bad for delivery people and anyone else who has to work outside in this weather. It's just awful.
So what I really wanted to eat for lunch was a hot French Dip sandwich from Atlanta Bread Company, but it's not on the menu anymore. Or at least the New Girl That Was Working There on Friday hadn't heard of it. Like, ever. Who hasn't heard of a French Dip sandwich with it's dippy drippy goodness? This made me sad, but I'm done grieving for now.
Instead, today I decided to make my own. Hubs had bought some especially delicious looking roast beef the other day, so I was tempted. The secret, of course, is the Au Jus dipping sauce. I've tried in vain to make this before and only returned to Atlanta Bread Company with my 7.49 in hand. Not this time. I had no backup plan.
I surprised myself. Not only did I go to the world's most annoying tv chef, Rachel Ray, for help, but it turned out so satisfactory that I considered making a second...And then decided that being satisfied with a good lunch was better than that post-Thanksgiving dinner feeling after all.
But I was so excited, I have to share. And I was way too busy eating this delicious sandwich to take PHOTOS of it, for crying out loud. So you'll just have to imagine its loveliness.
Oven 450 (I used my toaster oven)
French Dip Sandwich
bread (I used slightly stale whole wheat, but sourdough rolls would do nicely)
roast beef, thick slices...
spicy brown mustard
Slather mayo and mustard on both slices of bread. Layer roast beef. Add cheese. Leave slices open-faced and put in oven .
Start the au jus for dipping. This is where I kind of used the recipe
from RR. Her ingredients include:
1 shallot, chopped
1 jigger sherry
2 cans consomme or beef broth
(my last minute, shortcut substitutions in bold)
Melt butter over moderate heat. Add shallots (I used dried minced onion) to butter and saute 2 minutes (30 secs for dried mo). Add flour to butter and shallot (mo) and cook a minute longer. Whisk in sherry (I used cooking sherry) and cook liquor out. Whisk in consomme (I used 1 1/2 cup of water mixed with 2 beef bullion cubes) in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pour Au Jus into little dipping bowls. Remove sandwich slices from the oven and slap 'em together. Slice and then dip to your heart's content. Yum.
Now go! Eat!
And the Christmas festivities and decor continue tomorrow....