Jannid's French Dip Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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modified from Rachel Ray's. Fabulous, filling, and reasonable calorie dinner with a side of vege soup. Ingredients:
4 wheat sub rolls |
2 t extra-virgin olive oil |
2 t garlic, chopped |
1/4 cup parmigiano reggiano, grated |
1 small onion, chopped |
1/2 t extra-virgin olive oil |
1 tablespoon tomato paste |
1 cup beef stock, plus |
1/2 t rosemary |
1/2 pound sliced roast beef |
4 slices provolone cheese |
Directions:
1. open rolls lengthwise like a book, just shy of actually completely splitting it open. Toast in the toaster oven until golden brown.
2. mix 2 t olive oil and garlic together and brush the toasted rolls, then sprinkle with grated Parmigiano cheese.
3. Meanwhile, Saute onion in 1/2 t olive oil for a couple minutes. Add tomato paste and rosemary, stir constantly a couple minutes, until the paste blends into the onion about 2-3 minutes. Add salt & pepper if you like. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together. The stock should not be too thick, just tomato flavored and good for dipping.
4. Swirl in the roast beef to heat the meat, add more stock if necessary to nearly cover the meat.
5. Using tongs transfer beef (about 2 slices) and some onions to the cheesy garlic rolls. Top each roll with a slice of provolone cheese and broil in the toaster oven to melt the cheese.
6. fold to eat and dip in the extra stock sauce if you like (the calories are included so you might as well!). I also just eat the remaining onions out of the broth!
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