Summer is way too short these days. When I was little it seemed to stretch endlessly from the end of May until after Labor Day. Remember when we actually used the word “lazy” in referring to a summer day? Now it feels like you’ve just gotten your toes in the pool when it’s time to move on to work/school/camp/committees all over again.
Still there’s nothing I like better than to grab a little piece of time out of the few weeks we call summer to lunch by the pool with my guys on a weekend afternoon. Sometimes we fire up the grill and make it a big “To Do” but every now and then it’s nice to keep it simple and do something a little different. That’s what we did today with a family favorite and ten minutes of kitchen time. We made the most delicious French Dip Sandwiches you’ve ever had.
The deal is that we have two versions of this sandwich, the one I save for cold weather and rainy days, we actually call a French Drip Sandwich because it takes about forty napkins to eat. That’s when I cook a roast in the oven all day with delicious oniony gravy that we serve on French rolls with a cheese sauce. It’s marvelous comfort food, but too hot and too much trouble for a summer afternoon. Our French Dip Sandwiches involve deli roast beef, hoagie rolls, provolone cheese and a scrumptious homemade dipping sauce that is a breeze to make. You could fancy it up with potato salad, cole slaw, or even “Canned Potatoes”, but its ok it keep it simple with potato chips and pickles, plus your beverage of choice That’s all it takes and you’ve got a little piece of summertime heaven. A pool isn’t required and a porch is optional – wherever you enjoy this French Dip Sandwich it’s sure to make summer seem just a little longer.
(Makes four)
Ingredients
3 Tbsp butter (1 for sauce, 2 for rolls)
4 cloves garlic, minced
2 cans of beef consommé
2 Tbsp Sherry
2 Tsp Montreal Steak Seasoning (or favorite brand)
4 hoagie rolls
1 lb thinly sliced rare roast beef
Horseradish sauce
8 thin slices of Provolone cheese
Directions
Melt I Tbsp butter in a large saucepan over medium high heat.
Add garlic and cook until softened and beginning to brown.
Add consommé, Sherry, and seasoning. Allow sauce to simmer while you brown rolls.
Preheat broiler.
Split rolls and put on a large baking sheet. Butter generously and broil for about a minute until lightly browned.
Remove and spread with horseradish sauce to taste. (about 1 tsp per side works for us)
Top with cheese.
Add roast beef to sauce just to coat and divide between buns.
Serve the extra sauce on the side for dipping.
Delicious!
