Delis and Cafes
Thursday, August 28 2008 13:38
We love French dip sandwiches - carved slices of just-roasted beef piled on the bottom half of a fresh-baked French roll, a slice of Swiss or provolone on top of that, with the top of the bun quickly dipped in beef au jus and gently pressed on top of the meat.
We love the way they get sort of drippy ooey-gooey, and with just a little mustard or horse relish added at the last minute to create kind of a juicy sauce with a kick. A small cup of beef au-jus for dipping ... a couple of cold Kosher dill pickle slices on the side ... the mouth waters just at the thought of it all.
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