Well another sandwich recipe. This one comes from The Encyclopedia of Sandwiches by Susan Russo.
Last time around I made a really bizaro sandwich which I really ended up liking…you can read about it here. This time around I had tagged a recipe for a French Dip.
The recipe called for a beef roast, either ribeye, bottom round or eye of the round. I went to my favorite butcher, told him what I was making and asked which he recommended. I ended up with eye of the round and I have to say my butcher was right – since the meat turned out really good! So get to know your butcher and don’t be afraid to bring recipes with you so they can tell you what kind of meat you should be using!
To start off with I made a spice rub consisting of dried onion pieces, Italian seasoning, garlic powder, salt and pepper. Then I rubbed it all over the meat.
Then the meat went into the oven which was heated to 350 degrees F. The roast cooked for around 80 minutes until the temperature was between 140 and 150 degrees F. If you don’t have a meat thermometer get one! This one is similar to mine – I prefer simple ones as opposed to the fancy digital ones:
Into the pan I added a beef bouillon cube which had been dissolved in 1 cup of water. Then I tented the pan with aluminum foil and let it rest. After 20 minutes I removed the meat and placed it on a cutting board. And removed the liquid from the pan and put it in a sauce pan on the stove and heated over low heat.
As the au jus heated I thinly sliced the meat.
Then I took French sub rolls, cut them in half lengthwise and spread hot mustard on the inside. I stuffed with meat and served with a ladle full of the au jus.
The Verdict: Another great sandwich!! I love how easy this was, yet how tasty. I really recommend it and know I will be making it again in the future! If you want to try this one you can grab the full recipe here.