French dip sandwiches
The classic sandwich and dipping jus
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Oh, you’re in for a treat! This French Dip Sandwich is basically the ultimate lovechild of “I want all the beefy goodness” and “But please, make it fancy enough to impress my mates.” Think tender roast beef, dripping with melty cheese, hugged by crusty wholegrain rolls, and dunked into a glorious bowl of rich, savoury jus that’s basically magic in liquid form. It’s like a warm, beefy hug for your taste buds, indulgent enough to keep you feeling like a legend. Ready to dunk and devour? Let’s get stuck in!
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ShareIngredients
500g lean roast beefi
1 tsp olive oil
salt and pepper
to taste1 Tbsp olive oili
1 small onioni
finely chopped2 garlic cloves
crushed2 cups reduced-salt beef stock
1 Tbsp Worcestershire sauce
2 tsp balsamic vinegar
1 sprig fresh thyme
4 small wholegrain ciabatta rolls
4 slices Edam cheese
1 tsp Dijon mustard
1 Tbsp caramelised onions
4 cups baby spinachi
1 cup cherry tomatoes
halved1 carrot
grated1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
Method
In a saucepan, heat olive oil or butter over medium heat.
Sauté onion and garlic until soft.
Add beef stock, Worcestershire sauce, balsamic vinegar, and thyme.
Simmer for 10–15 mins. Then strain and keep warm.
If pre-cooked, gently warm the beef in the jus just before serving. Avoid boiling to retain tenderness.
Slice rolls and lightly toast under the grill or in a pan.
Add cheese and melt briefly under the grill.
Add warmed beef to rolls and a lick of mustard.
Top with cheese and onions if desired. Serve each with a small bowl of the jus.
Toss salad greens, tomatoes, and carrot with olive oil, lemon juice, and seasoning.
Pro tips:
Cheese: Swiss and Edam are lower in fat and sodium than many others.
Bread: Choosing wholegrain improves fibre and lowers GI.
Beef: Silverside or eye fillet are great lean options.
Jus: Using homemade or no-added-salt stock makes a big difference in sodium control.
Nutrition Information per Serving (546g)
This nutrition analysis is based off 4 serves and uses 500g of beef topside.
