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French Dip with Havarti, Onions & Mushrooms

Author: GalleyPirate

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