French Dip Sandwiches

Definitely one of my quick and easy go to recipes...and my take on French Dip Sandwiches...

French Dip Sandwiches

makes 4 servings

Ingredients:

• French bread loaf or hoagie rolls
• 3/4 lb seasoned roast beef (I love Boars Head roast beef from the deli or Sunday dinner leftovers) 
• Swiss cheese or Provolone cheese (optional)
• Mayonnaise or Butter (your choice)
• Lawry's Au Jus Mix (yep, you could make your own or use leftover broth from a roast - but I'm never that on top of things!)

Directions:

1. Make your Au jus following the directions on the Lawry's package. I have used no name brands, but always come back to Lawry's - it really does have the best taste.
2. Slice your bread into halves. Spread mayo or butter on one half of each sandwich. (If your meat is already warm, go ahead and mayo/butter both sides and broil until golden brown)
3. Layer meat (as much as you'd like) on the half with no mayo or butter.
4. Place open sandwiches on ungreased cookie sheet. Broil on low until meat is warmed through (my meat always comes from the fridge) and the mayo/buttered half is lightly brown.
5. Add cheese slices on top of meat, broil until cheese melts. Remove mayo/buttered half once golden brown.
6. Remove sandwiches from oven and assemble.
7. Plate with a small bowl of au jus. Dip and enjoy! 

*I also recently tried this method, equally as good:

1. Make your Au jus broth as described above.
2. Slice your bread into halves and mayo/butter both sides. 
3. Broil on low until bubbling and golden brown (or broil on high if you're in a rush and can watch your oven).
4. Using tongs, dip your roast beef into the hot Au jus broth and place on bread.
5. Add sliced cheese to the top. Return sandwiches to the oven and broil until cheese has melted.
6. Plate and serve with a small bowl of Au jus for dipping!