* not counting hot dogs and hamburgers

THESE ARE AMERICA’S FAVORITE SANDWICHES -08
Hristina Byrnes

15. FRENCH DIP

Really or somewhat 'like': 46%
Really or somewhat 'dislike': 14%
Never tried it: 23%

The French dip -- thin-sliced roast beef or other meat on a long French
roll whose cut sides have been dipped into the roasting pan juices --
was invented in Los Angeles by a Parisian, one Philippe Mathieu. The
story is that one day in 1918, a decade after he'd opened his sandwich
shop in downtown LA, Mathieu accidentally dropped a roll into the
roasting pan while he was making a sandwich for a local policeman. The
cop ate the sandwich anyway and liked it so much that he came back the
next day with his buddies for more.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings

1 1/2 lb Deli shaved beef; medium
- rare
8 sl Emmenthal or pepper-jack
- cheese; wrap removed
1 lg Yellow onion; peeled, sliced
Woerber's Horseradish Sauce
4 (8") hoagie/deli rolls;
- split, toasted
2 tb GFS au jus base
+=IN=+
1 qt Tap water
+=OR=+
10 1/2 oz Can Campbell's Beef Consomme
+=AND=+
1/2 Can water

Prepare the "dip" first. Either on the stove or in the
nuker combine the base and water and heat, stirring as
necessary until all solids are dissolved and ready to
use. Keep warm.

Split and toast the rolls. Assemble the shaved beef,
unwrapped cheese slices, and onion onto the rolls. Add
horseradish sauce as desired. Place tops on finished
sandwich. Serve with a small bowl of the dipping au jus
and potato chips or, if being elabourate French fried
potatoes/sweet potatoes.

Serves four normal people

Uncle Dirty Dave's Kitchen

MMMMM


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