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About the Recipe: This recipe gives the sandwich a real French twist, serving it on a wedge of lightly sweet rich bread. Brioche is made from enriched dough and has a golden color, soft texture, and soaks up all the French Dip roast beef flavor. The recipe makes four large sandwiches and is perfect for a game day party. Make sure that extra napkins are available as there’s lots of dipping fun.
For each 2-inch segment sandwich, spread insides with 2 Tbsp. whipped cream cheese spread, coating the inside bread sides. Spoon about 1/4 cup onions into each sandwich along the sides of the sandwich. Then spread 1/3 cup beef slices into each sandwich. Top each sandwich with roasted red peppers and two 1/2-inch cheese strips.
Preheat oven to 400 degrees F. Place sandwiches in a loaf shape about 1 inch apart on a baking pan. Bake in 400 degrees F oven to melt cheese and warm sandwiches for about 10 minutes. Remove from oven.
Sprinkle chopped green onions over each sandwich. Serve warm with individual bowls of hot beef broth for dipping.
Cook’s Note: I used Bakerly hand braided brioche, which is a product of France, purchased at Fresh Thyme Market, and the meat was Boar’s Head no salt roast beef slices.
How did the dish get the name French Dip Sandwich?
Despite the name, the French Dip Sandwich did not originate in France. The name comes from the type of bread that is used: a French roll or baguette. The sandwich actually originated in the United States, specifically in Los Angeles, in the early part of the twentieth century. Two restaurants, Philippe the Original and Cole’s P. E. Buffet, claim to have invented the sandwich. At Philippe the Original, the story goes that Philippe accidentally dropped the sandwich into a pan of meat juices, but the patron for whom he was preparing the sandwich offered to eat it anyway. The customer liked it so much that the word spread and soon everyone was ordering the dipped sandwich served on a French baguette, hence the name, French Dip. The sandwich is still served pre-dipped at Philippe’s and Cole’s, but at most other restaurants in the country it is not pre-dipped, so it is accompanied by a bowl of meat juices
For More Information See:
https://www.recipetips.com/glossary-term/t–38790/french-dip-sandwich.asp
Yield: 4 large sandwiches au jus
pdf for Copy of Recipe – French Dip Brioche Sandwiches
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