This is a sandwich you never really think to make at home. It’s listed on most Bar & Grill menus and rivals the Grilled Sirloin Burger or Smash Burger. But with the sautéd mushrooms and onions, the French baguette, authentic Havarti, and fabulous “au jus” dipping sauce…this French sandwich just doesn’t get any better! And can’t be any easier to make in your own galley! Check this out!
French Dip with Havarti, Onions & Mushrooms
Au jus
4 tablespoons butter
1 pressed garlic clove
1/4 cup red wine
2 cups beef broth made with Better Than Bouillon Beef
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
Sandwiches
Semi-soft Baguettes
1 lb deli rare roast beef, sliced thin
Garlic Powder
Salt & Pepper
Horseradish sauce (or horseradish mixed with Mayo)
1/2 lb sliced Havarti Cheese
1 onion sliced thin
1 cup cremini mushrooms
2 tablespoon EVOO
2 tablespoons butter
Start out by making the Au Jus. This can be made ahead and set aside. It should always be warm for serving though so you will probably need to reheat before plating the sandwiches.
Melt the butter in a small sauce pan. Press one clove of garlic into the melted butter. Add the rest of the ingredients and simmer. When using Better Than Bouillon, you can adjust the saltiness by how much or how little bouillon you add. I like mine a little on the strong, salty side.
Next, slice and sauté the mushrooms in the butter and olive oil. Make sure the mushrooms are not crowded or layered. Each slice should lay flat to the pan. This may have to be done in batches. Sauté until browned, a couple minutes, then flip and brown the other side of the mushrooms for a little less time.
Remove to a platter and sauté the onion slices in the same pan with the butter and olive oil. Sauté until golden. Remove to another bowl or plate.
Slice the baguettes in half, lengthwise. Today I had 4 small baguettes. You can use large, classic baguettes as well, but they should not be too crusty. Their crusts will harden up in the oven. If they become too hard, they will be tough and messy to eat. Err on the side of a softer Italian bread or hoagie if need be.
Heat up your galley oven to very hot!
Slather the horseradish sauce on the bottom layer of the baguettes and start layering. Stack the roast beef on top of the horseradish sauce. Sprinkle with onion powder, salt and pepper.
Then layer the Havarti cheese on top. Place in your hot over until cheese starts to melt. If you have a good broiler you can light than instead. My broiler is just too small to make good coverage.
Once melted spoon the onions and mushrooms on top.
Seal up with the top bun, cut in half (or to the size you would prefer) and serve with Au Jus and lots of napkins!
French Dip with Havarti, Onions & Mushrooms
Ingredients
Au jus
- 4 tbsp Butter
- 1 Pressed clove of garlic
- ¼ cup Red wine
- 2 cups Beef broth, made with Better Than Bouillon Beef
- 1 tbsp Worcestershire sauce
- 1/2 tsp Onion powder
Sandwiches
- Semi-soft baguettes
- 1 lb Deli rare roast beef, sliced thin
- Garlic powder
- Salt & pepper
- Horseradish sauce, or horseradish mixed with Mayo
- ½ lb Sliced Havarti cheese
- 1 Onion, sliced thin
- 1 cup Cremini mushrooms
- 2 tbsp EVOO
- 2 tbsp Butter
Instructions
Au jus
- Melt the butter in a small sauce pan. Press one clove of garlic into the melted butter. Add the rest of the ingredients and simmer. When using Better Than Bouillon, you can adjust the saltiness by how much or how little bouillon you add.
Sandwiches
- Slice and sauté the mushrooms in the butter and olive oil. Make sure the mushrooms are not crowded or layered. Each slice should lay flat to the pan. This may have to be done in batches. Sauté until browned, a couple minutes, then flip and brown the other side of the mushrooms for a little less time.
- Remove to a platter and sauté the onion slices in the same pan with the butter and olive oil. Sauté until golden. Remove to another bowl or plate.
- Slice the baguettes in half, lengthwise. Today I had 4 small baguettes. You can use large, classic baguettes as well, but they should not be too crusty. Their crusts will harden up in the oven. If they become too hard, they will be tough and messy to eat. Err on the side of a softer Italian bread or hoagie if need be.
- Heat up your galley oven to 400º, or very hot!
- Slather the horseradish sauce on the bottom layer of the baguettes and start layering. Stack the roast beef on top of the horseradish sauce. Sprinkle with onion powder, salt and pepper.
- Then layer the Havarti cheese on top. Place in your hot over until cheese starts to melt. If you have a good broiler you can light than instead. My broiler is just too small to make good coverage.
- Once melted spoon the onions and mushrooms on top.
- Seal up with the top bun, cut in half (or to the size you would prefer) and serve with Au Jus and lots of napkins!
Notes
