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Tasty French Dip Sandwiches
French Dip Sandwich
A Delicious "Wet" Sandwich
There are two restaurants in Los Angeles who claim to be the original home of the French Dip Sandwich. One restaurant is Cole's Pacific Electric Buffet. The other one is Phillipe The Original. Both restaurants were opened in 1908. Both served hot beef on a french roll. Both served the sandwiches "au jus" which means with juice. This juice typically is the juice the beef was cooked in but may also be beef consomme or beef broth.
This is an easy and truly tasty variation of this dish. I really enjoy it and look forward to cooking it again soon. Great served with a dill pickle spear (Claussens) and your favorite chips. Top the sandwich with a little dijon or brown mustard for a flavor delight.
- 4 lbs rump roast
- 1 10 oz can beef broth
- 1 10 oz can french onion soup, condensed
- 1 12 oz can gingerale
- 6-8 french rolls
- 6-8 slices swiss cheese
- 2 tbsp butter or margarine
- 1 tbsp worceshire sauce
- Place the rump roast into a crockpot.
- Add the french onion soup, beef broth, butter, worcheshire sauce, and gingerale.
- Cook on low for about 8 to 10 hours. (I used to put it on before work so it is ready when I come home.) Can cook for 2 hours on high and 2 hours on low if you are running low on time.
- Shred meat with two forks when done. Reserve juice in the crock pot and keep it warm to dip your sandwich in (au jus).
- Serve the meat in the french rolls. Add the swiss cheese and a little mustard. Serve hot with juice on the side to dip it in.